Podcasts about Pastry

Roger Pizey is a baker, chef and one of the most influential pâtissiers in the UK. He started his culinary journey as an apprentice at La Gavroche under Albert Roux before taking on the role of head of pastry at Marco Pierre White's Harveys, during the time it achieved three Michelin stars. He has since worked at a number of London institutions and now serves as the head of pastry at Fortnum and Mason. On the podcast he tells Liv and Lara about childhood memories of Manchester tart, what he learnt from Albert Roux and Marco Pierre White, and why Fortnum's rose éclair is the perfect dessert. Photo credit: Michael Barrow

Where culture meets conversation. From the latest in music and sports to unfiltered takes on current events, we keep it real, raw, and relevant. Hosted by voices that know the game, this is more than just a podcast—it's a lifestyle. Tune in, tap in, and stay heavy on the wrist.

Ariitea Rossignol a grandi bercé par les saveurs de la Polynésie française. Le po'e banane, la tarte aux pommes de sa grand-mère et la vanille de Tahiti, sont donc des saveurs qui ont marqué ses souvenirs. Pâtissier instinctif, Ariitea aime observer les cuisiniers travailler pour s'inspirer de leurs meilleures techniques.Aujourd'hui chef pâtissier exécutif pour les restaurants Alain Ducasse en Asie, il partage son temps entre différents pays, du Japon à la Corée du Sud. Son inspiration, il la puise dans les voyages, les rencontres et la diversité des cultures culinaires.Au menu de cet épisode :

This week Jenny and Dan chat about what's been baking around the house, a few updates on the market, Easter weekend festivities, and a few thoughts on what Easter means to Dan.   We'd love to hear from you. Reach out and let us know what you think or if you have any questions about this week's episode! If you'd like more info on mortgage or real estate planning, reach out to Dan at dankellermtg@gmail.com or on IG at @mymortgageguydan.Jenny can be reached at hello@jennycookies.com or on IG at @jennycookiesWe hope you enjoyed today's show, God Bless!P.S. Could you do us a favor? Take 1-min and leave us a 5-star review and message on Apple podcast or Spotify? Thank you So much!-Dan & Jenny

Chef Nomu Reeves joined us to share her story and path to owning Le Sel Catering & Events. Chef Reeves grew up experiencing life from many different cultures and cuisines, and that exposure opened her to a love of the culinary industry with all of its flavors! Later in life, she started out cooking savory items and working inside the kitchens of some prestigious restaurateurs. At some point she switched her focus to become a pastry chef, and eventually turned back to the delights of the savory side of things. Years later her path led her to opening Le Sel Catering & Events, and she has been growing her business ever since!https://www.leselcatering.comDecio Mendes began opening 21 Locks Brewing Company in 2017, and has taken steps along the way to refine the brewery, cafe, and event space to reflect everything that he wants his business to be. Though it has taken longer than he had expected, the first-time business owner is elated on how 21 Locks Brewing is turning out and Decio is equally as excited to share all the details too! Currently his operating hours fall on the weekend, but this May he's expanding those hours and would love for you to visit and experience everything he's got brewing up--from scratch-made foods, to house-roasted coffees, and yes...beers he brewed that are on one of his 24 taps!https://21locksbrewing.comColin Dyckman of Boro Cafe Gelateria Patisserie has a deep connection with all things related to the culinary industry, and shares that love through his lattes, pastries, and gelatos. His cafe & gelateria is equally evident of his love of the industry; Boro Cafe's walls are proudly displaying he & his wifes ventures in the industry. There are pots & pans, displays, and so much more that have just as much of a story to tell as the beverages and foods that Chef Colin's expert hands have crafted. To hear more of Chef Colin's story and Boro Cafe, please visit him in-person and online at:https://www.borogelato.com

Si Juliette Le Floc'h a toujours su une chose, c'est qu'elle voulait faire un métier manuel et créatif. La danse d'abord, puis finalement la pâtisserie. Une pâtisserie instinctive, faite de desserts à l'assiette et de saveurs surprenantes et audacieuses. Un dessert chocolat-piquillo, un autre agrume-cresson, une glace au pain… bref, Juliette aime innover et s'amuser.Aujourd'hui Cheffe Pâtissière du restaurant doublement étoilé Marsan, elle nous dévoile les coulisses de son processus créatif. Et cela commence, d'abord, en s'imprégnant de l'expérience des client·es.Au menu de cet épisode :

Learn about the surprising origins of Pollyanna's award‑winning Lexical Gap IPA, freeze‑distilled Eisbocks, and Snickers‑inspired pastry stout.Brian Pawola, co‑founder, head brewer, and distiller at Pollyanna Brewing Company, shares the story behind Pollyanna's most unique beers. In particular, he discusses the freeze distilling involved in crafting their Jötunheimr Eisbock Lager, the reluctance behind creating the award-winning Lexical Gap West Coast IPA, and what goes into creating their Dr. Pangloss Black IPA. He also discusses his German brewing education and his approach to balancing bitterness in high‑ABV beers.After the beer break, Brian shares some of Pollyanna's Bourbon Barrel Aged Imperial Toasted Marshmallow Fun Size pastry stout with peanut, coconut, vanilla bean, sea salt adjuncts, while sharing his thoughts on how to brew with lactose appropriately. Then, he discusses Pollyanna's expansion into distilling, the difference between brewing and distilling, and how much overlap there is between beer drinkers and consumers of spirits. Plus: why whiskey comes out clear from the barrel, where the color of bourbon comes from, and why roasting coffee is the next logical step in Pollyanna's evolution.Learn more about Pollyanna Brewing Company and its three locations in Lemont, St. Charles, and Roselle on their website at https://pollyannabrewing.com/ —You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you'll learn about: West Coast IPA, barrel aged beer, pastry stout, milk stout, freeze‑distilled ice bock, Eisbock, barrel aging, freeze distillation, distilling license, Lexical Gap IPA, Black IPA, Hoppy pale ale, American pale ale, Maisy pale ale, Fun Size stout, Bourbon Barrel Aged Imperial Toasted Marshmallow Fun Size, Mosaic hops, lactose in beer, de‑bittered black malts, bock beer, German style lager, lagering, peanut adjunct, coconut adjunct, vanilla bean adjunct, sea salt adjunct, toasted marshmallow adjunct, Siebel Institute brewing school, Schneider Weisse ice bock, The Full Lemonty, Eleanor Porter, Eugene Porter, Belgian Dubbel, Belgian Tripel, Belgian Quad, and distilling spirits vs brewing beer.

Author's Note: Hey everyone, delete your download and re-download this to get an episode that doesn't cut off after 19 and a half minutes. Not sure why it happened as it showed the full episode on my end, but it should be fixed now. Sorry for the inconvenience! We finally ate at Panera Bread — and while the bakery items impressed, the rest of the experience was a chaotic medley of kiosk confusion, bathroom code injustice, and raw onion overload. I'm joined once again by Lyss Johnson (comedian, friend, and former Panera employee) as we break down every detail of our in-person visit to the iconic soup-slinging, salad-stacking chain. Can the cinnamon crunch bagel save this spot from mediocrity? Or is Panera coasting on vibes and vending machine tech?

This week on Snacky Tunes, host Darin Bresnitz heads back to his hometown of Philadelphia for a delicious convo with chef and restauranteur Kelsey Bush. From growing up in Hershey to culinary school to working on a farm, Kelsey shares the journey that led her to feed none other than the reigning Super Bowl champs—the Philadelphia Eagles—serving up Pop-Tarts and pastries from her new restaurant, Loretta's, at every home game this past season.Then, we dig into the archives for a dreamy live set from Brooklyn trio The Unders, who stopped by to perform tracks from their EP and preview their upcoming LP.For those looking to support LA restaurants, check out the Snacky Tunes Substack for donation links and action items. Also, a quick note: if you're looking to support the ongoing relief efforts for the LA fires, World Central Kitchen remains one of the best places to donate.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.

TrainingPeaks.comFollow TrainingPeaks on Instagram: @trainingpeaksCoffee Caravan ride at 7am (Friday and Saturday) with ⁠⁠Pas Normal Studios⁠⁠ at Sea Otter! Meets at the Portola Hotel in Monterey and goes to the expo. Van will carry your gear. Coffee and Pastry awaits at the basecamp (expo). Check the schedule on Instagram here.Friday Shakeout ride at 10am with Pas Normal Studios at Levi's Gran Fondo!Start strength training today with a 7 day free trial!Website: ⁠⁠⁠⁠https://dialedhealth.com/⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠@dialedhealth⁠⁠⁠⁠Youtube: ⁠⁠⁠⁠https://www.youtube.com/@dialedhealth⁠⁠⁠⁠ 

A heartfelt journey from logistics to layers of dough, Maria Otto left a thriving corporate career to rediscover her joy in the kitchen. In this episode, she shares the emotional, practical, and often humorous twists that led to the creation of Little Pastry Shop in Bay City. From baking pies at a golf course to quitting her executive role to reconnect with her daughter, Maria's story is about finding your way back to what matters most—flour, family, and faith in yourself.Links:Address: 401 Center Avenue, Bay City, MI 48708​MapQuest+1Great Lakes Bay CVB+1Phone: (989) 450-7956 ​Great Lakes Bay CVB+1MapQuest+1Website: www.lpastryshop.com​Facebook: Little Pastry Shop Facebook Page​Subscribe to our Email Newsletter: https://totalmichigan.com/join/Find us on Facebook: https://facebook.com/totalmichiganWatch on YouTube: https://youtube.com/@totalmichigan

Fondant, moelleux, croustillant et gourmand… c'est ce qu'on attend d'un cookie réussi. Fan de ce petit gâteau, en parallèle de ses missions de consulting, Marine Zerbib élabore sa recette parfaite du cookie. Et elle l'a décliné à toutes les sauces — ou plutôt à tous les desserts. Smore's, Peanut butter and jelly sandwich, tarte citron meringuée, carrot cake, banana bread et même tiramisu !Pourtant pas bec sucré, c'est après des voyages que Marine commence à s'intéresser à ce métier. La rigueur et l'organisation nécessaires à la bonne réussite des desserts la séduit. Elle y trouve une safe place ou elle peut ensuite laisser libre court à son imagination. Alors de sa passion cookie au consulting, en passant par son parcours, elle nous raconte tout !Au menu de cet épisode :

Text Christa!Welcome to the 30th episode of "Cooking Like a Pro" with Chef Cal and Christa DeMercurio, where culinary magic meets practical tips for home cooks. Tune in as we explore an array of mouth-watering topics to elevate your cooking game.The Magic of Citrus: Discover how citrus can transform your dishes with its bright, acidic punch. From lemon zest in your martini to grapefruit segments in your salads, we've got you covered!Marinate Like a Pro: Chef Cal shares tips on using vinaigrettes as marinades for seafood, pork, and chicken. Learn how to let flavors infuse without the risk of overcooking or getting mushy textures.Pork Perfection: Understand the difference between pork loin and pork tenderloin, and choose the best cut for your dinner table. Plus, learn the art of pork searing followed by a delicious oven finish.Pastry Possibilities: Explore the world of savory dishes wrapped in delicious puff pastries, phyllo, and more. Chef Cal breaks down how to wrap your proteins for maximum flavor and that perfect flaky texture.Apple Adventures: Elevate your pork chops with an apple compote that adds texture and tang. From selecting the right type of apple to bringing out its flavors, we've got tips for you.Let's Connect! I'm Christa DeMercurio. I started as a stay-at-home mom who relied on cookbooks, measuring everything and following recipes to the letter. But watching my chef husband move effortlessly in the kitchen, I knew there had to be a better way. So, I learned—studying his techniques, practicing his methods, and mastering the strategies that keep professional kitchens running smoothly. Over time, I became confident, capable, and free from recipes controlling my cooking. I'm here to help you do the same. On Cooking Like a Pro, together we share everything you need to cook with confidence, save time and money, and actually enjoy being in the kitchen—without the stress and frustration. P.S. I still reference cookbooks and internet recipes too! ❤️Culinarily Yours, Christa DeMercurio (Mrs. Chef) Email: christa@culinarilyyours.net Website Text Me! Leave a Voicemail

Hope to see you at Levi's Gran Fondo on April 19th!https://www.levisgranfondo.comFollow Levi on Instagram: @levileipheimerCheck out my new bikes from ENVE on ⁠Instagram ⁠ or ⁠Strava⁠ !Coffee Caravan ride at 7am (Friday and Saturday) with ⁠Pas Normal Studios⁠ at Sea Otter! Meets at the Portola Hotel in Monterey and goes to the expo. Van will carry your gear. Coffee and Pastry awaits at the basecamp (expo). Friday Shakeout ride with Pas Normal Studios at Levi's Gran Fondo!Start strength training today with a 7 day free trial!Website: ⁠⁠⁠https://dialedhealth.com/⁠⁠⁠ Instagram: ⁠⁠⁠@dialedhealth⁠⁠⁠Youtube: ⁠⁠⁠https://www.youtube.com/@dialedhealth⁠⁠⁠ 

Le métier de pâtissier·ère est-il fait pour moi ? Comment se lancer et se reconvertir ? Par où commencer ? Quelle formation suivre ? Si vous envisagez de vous reconvertir dans la pâtisserie, des milliers de questions trottent peut-être dans votre tête. Et comme je sais que c'est l'un de vos sujets préférés, j'ai demandé à Fernando Maria, pâtissier passionné depuis près de 30 ans et formateur spécialisé dans l'accompagnement des reconversions depuis plus de 15 ans, de répondre à toutes les questions que vous vous posez peut-être.De son enfance où il était fasciné par les gâteaux qui cuisaient dans le four, jusqu'à sa décision de fonder Patis'Coach, son programme d'accompagnement dédié aux aspirants pâtissiers, il nous raconte tout. Son expérience du terrain, les réalités du métier, l'importance de la patience, de l'apprentissage progressif et du plaisir dans la pratique de la pâtisserie.Au menu de cet épisode :

Alexis' March Madness weekend, a pastry thank you, "Snow White" wasn't a hit, RIP George Foreman, and fire at Epcot Learn more about your ad choices. Visit podcastchoices.com/adchoices

With Filipino favorites like ube, calamansi, and mango added to their menu, every bite is a celebration of authentic flavours. - Isinama sa kanilang menu ang Filipino flavours tulad ng ube, calamansi, at mangga.

In his final check-in before Delirious West, Glen Smetherham brings a powerful mix of honesty, humour, and hard-earned strategy to the mic. Despite an ongoing heel injury, Glen has been balancing short trail runs, high-volume cycling on Zwift, and mental prep to ensure he can still toe the start line with confidence. This episode dives deep into the practical and psychological side of ultrarunning. Glen shares how he's planning around pain, sleep strategy rituals (complete with melatonin and weighted blankets), and his multi-layered approach to gear, nutrition, and crew support. He even breaks down his sock strategy (spoiler: 10–12 pairs!) and drops an epic opening monologue defending Shannon's alleged mobile pastry shop. As Glen puts it, “Adventure doesn't start until something goes wrong.” Whether you're racing, crewing, or dreaming about future 200s, this one's packed with gold. Key Highlights: •Opening roast-apology about Shannon's “car-based bakery”

First Sprint / Fun Size Weekend where Lawson is already under pressure, Ferrari look good for the Sprint, Lawson is still under pressure, Pastry grabs his first pole, and it appears that Lawson is under a little pressure. We hope you enjoy. Warning: this podcast occasionally contains strong language (which may be unsuitable for children), unusual...

First Sprint / Fun Size Weekend where Lawson is already under pressure, Ferrari look good for the Sprint, Lawson is still under pressure, Pastry grabs his first pole, and it appears that Lawson is under a little pressure. We hope you enjoy. Warning: this podcast occasionally contains strong language (which may be unsuitable for children), unusual...

TU Baking lecturer Ann Marie Dunne shares tips and recipes for hand pies, pasties and the nation's favourite handheld pastry, sausage rolls.

Christophe Rull boasts over 20 years of distinguished experience as a pastry chef. Born and raised in France, Chef Rull embarked on his culinary journey at the young age of 16 at the Michelin-starred restaurant Abbaye de St. Croix in the South of France. After completing a rigorous five-year apprenticeship, he honed his skills at renowned Michelin-starred establishments such as Le Richelieu and Les Roches Fleuries. In 2008, Chef Rull advanced his career as Chef de Partie at La Maison de Marc Veyrat, a prestigious three-Michelin-star restaurant, before joining the esteemed Pastry School ENSP as an Assistant Pastry Instructor. The following year, he played a key role in the opening of the Aria Las Vegas Hotel & Casino's pastry team, subsequently rising to the position of Assistant Executive Pastry Chef at MGM Grand Las Vegas. In 2016, his expertise earned him the role of Executive Pastry Chef at the luxury Park Hyatt Aviara, where he served with distinction for five years. After moving to the United States, Chef Rull participated in numerous professional competitions, achieving notable success. He was awarded Best Artistry in Showpiece and Best Chocolate Showpiece at Pastry Live in 2014 and 2015. In 2017, he won Season 7 of Food Network's Halloween Wars, and in 2018, he secured the title for Food Network's Holiday Wars. In 2021, Chef Rull was honored as the U.S. Chocolate Master. He then dedicated his time to preparing for the World Chocolate Master competition, where he achieved an impressive 5th place in Paris, competing against representatives from 18 nations. Most recently, Chef Rull has been featured on the popular Netflix reality TV show, Bake Squad. Since March 2023, he has served as the Executive Pastry Chef at Hotel Bel-Air, where he continues to showcase his passion and creativity in pastry. In his free time, you can find Christophe in his kitchen, sharing home-friendly recipes on his YouTube channel, Rull's Kitchen, where his main goal is to inspire and educate aspiring bakers all over the world. In this episode, we discuss: Christophe's introduction to cuisine and pastry in the South of France Completing a five-year apprenticeship at Abbaye de St. Croix in Provence Working at Michelin-starred and Relais & Châteaux restaurants in France Moving to the U.S. to work at the Aria Las Vegas Hotel & Casino Honing his skills at the MGM Grand Las Vegas Taking the position of Executive Pastry Chef at the Park Hyatt Aviara Competing on FoodNetwork shows and BakeSquad on Netflix Sacrificing much to compete in the World Chocolate Masters Competition Starting his YouTube channel, Rull's Kitchen And much more!   Episode Sponsored by​ Puratos   Need ingredients ASAP? The MyPuratos webshop has your back 24/7 with what you need, when you need it. Order and reorder online instantly––no sales reps, no hassle. Plus, check out consumer insights and add recipe ingredients to your cart with a click. Right now, get 20% off your first order. Visit Puratos.us and click on MyPuratos to sign up and order today.  

A bakery owner in New Hampshire testified that his excitement about displaying a painting by high school students of giant pastries quickly turned to annoyance after a zoning code officer told him it was a sign and had to be changed or removed. Sean Young said the work atop his bakery is art and was never intended to be a sign. “I was artistically offended for the students,” said Young, who's suing the town of Conway because he says it violated the First Amendment's guarantee of free speech. The bright painting atop Leavitt's Country Bakery shows sunbeams shining down on a mountain range made of sprinkle-covered chocolate and strawberry doughnuts, a blueberry muffin, a cinnamon roll and other pastries. A federal judge is considering whether the town is infringing on Young's rights. U.S. District Judge Joseph Laplante did not reach a verdict following the daylong trial. For now, the painting has been allowed to remain since it was first displayed in June 2022. The zoning board determined the painting is not so much art as advertising. If it didn't show what's sold inside—baked goods—it wouldn't be considered a sign and could stay, board members said. But because of its size, they say it can't remain as-is. At about 90 square feet (8.6 square meters), it's four times bigger than the local sign code allows. Jeremy Gibbs, the zoning officer who issued the citation, testified that he was following the town's definition of a sign. A sign in Conway is “any device, fixture, placard, structure or attachment thereto that uses color, form, graphic, illumination, symbol, or writing to advertise, announce the purpose of, or identify the purpose of any person or entity, or to communicate information of any kind to the public, whether commercial or noncommercial,” according to the sign code. Gibbs testified that if there were no regulations, then signs could be placed anywhere and there could be safety concerns about lighting or distracted drivers. He also noted that Conway, near the White Mountains, draws tourists to its natural resources. This article was provided by The Associated Press.

Time Ram massacres 'The Keeper of Traken', previously a Tom Baker classic, but now taking its rightful home in the William Hartnell era! We re-purpose the Pleasence, Fabio and Mr Pastry and also explore a number of spin-off shows: Cameca - Time Stalker, The Adventures of Captain Maitland and Kassia's Special Sauce. Come on Big Finish, give us a call.

Nathaniel has had about four cups of coffee, so please bear with him as he and Darcy jump into the world of the Venice Carnavale. I can hear you now, your questions coming to me:What is the Carnavale? Why is it in February, one of the worst times to go to Italy (or best, if you're on a budget!)? What are the little fried pieces of Heaven called "fritelle"? And most importantly, I want a mask, where do I get one?Well, this episode has you covered! It covers everything you need to know, and some things that are just nice to know.Plus:Where to buy authentic masks:La BautaAtelier MaregaLa Bottega Dei MascareriSan Marco 596Fritelle (or, Pastry Shops):MajerTonoloRizzardiniDal MasPasticceria Toletta (Next door at the Bar all Toletta has great (and cheap) sandwiches!)Rosa SalvaThank you all so much for listening!Darcy and NathanielOnly A Bagwww.onlyabag.com

Announcement! If you hadn't heard in our last episode, we are back to a bi-weekly release schedule. Have no fear, we aren't going anywhere -- we just need some additional time to research, read, and write up our episodes. That being said,  it's time for another laid-back episode of Office Hours! This week we talk about boring stuff that's actually exciting, our undying love of bread and pastries, and Daniel being totally clueless on the Kendrick/Drake feud. We also take some time to address corrections and questions we had throughout the Nikola Tesla series.

On this episode of the AJ Bell money and markets podcast Dan Coatsworth and Danni Hewson assess the impact on markets after Donald Trump brought in 25% tariffs on Mexico and Canada. Is a global trade war inevitable and have investors been caught on the hop because of the President's unpredictability or is it a storm set to fizzle out. [02:10]  As the global order shifts European countries are expected to spend more on defence which helped lift the FTSE 100 to a record high earlier in the week, the team from Shares magazine deliver a deep dive into company making gains, BAE Systems. [13:30] Pastry purveyor Greggs was flavour of the month with investors, but growth has slowed significantly, can the company's focus on healthy options and evening grub help it get its mojo back? [22:20) Changes to listing rules are in the offing with the FTSE Russell accepting companies with a Euro or Dollar share price from September so what might that mean for London markets. [28:30] AJ Bell's Head of Public Policy Rachel Vahey joins us to talk about the fast-approaching deadline if you need to top up your qualifying National Insurance contributions [32:36] and the sub 4% mortgage is back with 5 major lenders cutting mortgage deals. [39:20]

Pastry chef Sammer Calunsod put up her hobby business in 2006 in Sydney where she accepts orders for silvanas and customised cakes every weekend to manage time for family. - Tinayo ng pastry chef na si Sammer Calunsod ang kanyang hobby business noong 2006 sa Sydney kung saan tumatanggap siya ng orders para sa silvanas at customised cakes tuwing weekend para makapaglaan ng oras sa pamilya.

Vanilla ice cream loaded with strawberry pastry pieces, colorful confetti sprinkles, and swirls of strawberry sauce and white icing.•Ice Cream Brand:https://www.bluebell.com/product/strawberry-toaster-pastry•Patreon:patreon.com/pryorcreatesInstagram:instagram.com/icecreampod•Our theme song was sourced and licensed through Epidemic Sound.CHECK OUT THE FULL SONG BY STAFFAN CARLÉN, "FEELS LIKE SUMMER" WHEREVER SONGS ARE FOUND!• Hosted on Acast. See acast.com/privacy for more information.

Film Director, Frank Lotito takes us deep into the fascinating origins of Italian coffee and food in Melbourne. He's across the rich history because he's just about to release a doco about the iconic Melbourne institution, Pellegrini's Espresso Bar. Things get heated when Joe debates whether truly great French cuisine can be more than just pastries and sweets. We also pick Frank's brain about the world of acting and cinematography and reminisce about our time with him on the set of, Wog Boys Forever! CREDITS Hosts: Joe Salanitri, Carlo Salanitri, Andrew Manfre Producer: Liza Altarejos Audio Imager: Nat Marshall Follow the Sooshi Mango Podcast page on Instagram @sooshimangopodcast and on Tiktok @sooshimangopodcast See omnystudio.com/listener for privacy information.

HR 4 - Extra Credit, Top 5 Pastries, Cinnabon Sucks full 2612 Fri, 28 Feb 2025 05:22:20 +0000 1mTRJtwhCVXyk47SODX7dErYDiY2C37Y sports The Fan After Dark sports HR 4 - Extra Credit, Top 5 Pastries, Cinnabon Sucks The Fan After Dark includes a rotation of hosts offering a truth-telling sports entertainment experience that gets listeners right on the biggest sports topics in and around DFW, across the country, and around the world. Focusing on the Cowboys, Rangers, Mavericks, etc., The Fan After Dark airs M-F from 7-11 PM and is the only live and local sports radio show in the MetroplexCome 'Get Right' with Reg on The Fan, and be prepared for sports talk on a whole new level. You can follow Reg on Twitter @regadetula © 2024 Audacy, Inc. Sports False https://player.amperwavepodcasting.com?fe

Top 5 Pastries full 870 Fri, 28 Feb 2025 03:02:44 +0000 9oGB5E1cYksIy32bz28kz236eYDmOHhy sports The Fan After Dark sports Top 5 Pastries The Fan After Dark includes a rotation of hosts offering a truth-telling sports entertainment experience that gets listeners right on the biggest sports topics in and around DFW, across the country, and around the world. Focusing on the Cowboys, Rangers, Mavericks, etc., The Fan After Dark airs M-F from 7-11 PM and is the only live and local sports radio show in the MetroplexCome 'Get Right' with Reg on The Fan, and be prepared for sports talk on a whole new level. You can follow Reg on Twitter @regadetula © 2024 Audacy, Inc. Sports False https://player.amperwavepodcasting.com?feed-link=https%3A%2F%2Frss.amperwave.n

In the latest episode of The Valley Today hosted by Janet Michael, spotlighted the unique and community-focused Hideaway Cafe, alongside a conversation with Brady Cloven, Executive Director for Friends of Old Town.  Janet welcomes Victoria Kidd Armstrong, owner of the Hideaway Cafe. Victoria's business is celebrated not just for its coffee and tea but for its role as an unofficial community center. Over its 10-year history, the cafe has contributed more than $60,000 to various local causes, marking it as a pillar of community service. Victoria detailed the numerous initiatives the cafe supports, from fundraising for the Winchester SPCA to organizing community events. Emphasizing that community-centric decisions equate to good business, Victoria believes such practices attract customers who share the same values. Victoria's savvy use of social media platforms like Facebook and TikTok helps amplify the cafe's community efforts. Heartwarming stories, such as the successful promotion of a long-term shelter dog named Thunder, showcase the power of social media in driving both business and community goodwill. Brady reinforced Victoria's narrative by sharing his personal experiences. He credited Hideaway Cafe as being instrumental in introducing him to Winchester's tightly-knit community. The cafe acts as a hub where residents and newcomers alike can feel welcomed and connected. The conversation also touched on recent and upcoming events organized by Friends of Old Town Winchester. Highlights include the well-received Chocolate Escape event, plans for enhancing the Taylor Pavilion, and various community meetings aimed at fostering local business involvement and public engagement. Both Janet and Brady lauded Hideaway Cafe for its impactful blend of business and community service. Victoria's efforts set a shining example for other local businesses aiming to make a difference. Hideaway Cafe remains not just a place to grab a coffee but a beacon of community spirit in Winchester. Learn more about Friends of Old Town: https://friendsofoldtown.org/ and on Facebook. Learn more about Hideaway Cafe: https://www.hideawaycafeva.com/ and on Facebook.

In this episode, Hailey spills a sweet secret…If you have a sweet tooth, O&H Danish Bakery in Racine, Wisconsin, is a must-visit! Known for its iconic kringles—Wisconsin's official state pastry—this family-run bakery has been delighting customers with flaky layers and unique flavors since 1949. Listen on and dig into this tasty tale of tradition!Read the blog here: https://discoverwisconsin.com/wisconsins-kringle-tradition-oh-danish-bakery/Seasonal Kringle Flavors: https://www.ohdanishbakery.com/seasonal-kringle-flavors; Everyday Kringle Favorites: https://www.ohdanishbakery.com/everyday-kringle-favorites; All Flavors: https://www.ohdanishbakery.com/all-our-kringle-flavors; Locations: https://www.ohdanishbakery.com/locations; Racine's Legendary Kringle: O&H Danish Bakery; The Bobber: https://discoverwisconsin.com/the-bobber-blog/The Cabin Podcast: https://the-cabin.simplecast.com. Follow on social @thecabinpodShop Discover Wisconsin: shop.discoverwisconsin.com. Follow on social @shopdiscoverwisconsinDiscover Wisconsin: https://discoverwisconsin.com/. Follow on social @discoverwisconsinDiscover Mediaworks: https://discovermediaworks.com/. Follow on social @discovermediaworksO&H Danish Bakery: https://www.ohdanishbakery.com/. Follow on social @ohdanishbakery

Episode kali ini, kita akan membahas pastry dan gelato. Kesia Putri, Pastry Chef sekaligus Owner dari Katina Gelato dan Dessert akan membahas ketertarikan dia membuka bisnis gelato sembari menikmati product-product yang dia bawa. Selain itu, kita akan membahas tren pastry dan dessert yang ada di Indonesia.Tonton video selengkapnya di #RayJansonRadio#486 OBROLAN PASTRY DAN GELATO! WITH KESIA PUTRI | RAY JANSON RADIOEnjoy the show!Instagram:Kesia Putri: https://www.instagram.com/kesiaputrii/DON'T FORGET TO LIKE AND SUBSCRIBE !Ray Janson Radio is available on:Spotify: https://spoti.fi/2lEDF01Apple Podcast: https://apple.co/2nhtizqGoogle Podcast: https://bit.ly/2laege8iAnchor App: https://anchor.fm/ray-janson-radioTikTok: https://www.tiktok.com/@rayjansonradioLet's talk some more:https://www.instagram.com/rayjanson#RayJansonRadio #FnBPodcast #Indonesia #pastrychef

Eat Thai street food and maple tofu sticks while sipping makgeolli. Designer-turned-food-writer Kristina Cho celebrates her Chinese heritage with delicious and approachable recipes Bill Addison dives into pad see ew and other iconic Bangkok street food dishes at Holy Basil Chef Govind Armstrong cracks into spiny lobster while celebrating a popular Santa Monica Pier restaurant's 25th anniversary Dakota Kim embraces the modern boom in an ancient Korean drink — makgeolli. Monique King mourns the loss of Fox's, a family restaurant in Altadena, while trying to support her staff Pastry chef Sasha Piligian uses olive oil and farmers market citrus in a cake destined for a charity bake sale Sign up for our newsletter to stay up to date with all things Good Food! 

Send us a textElena Kalmykova is pastry chef and consultant, passionate about the desserts of the future. During her 5 years in Paris she has worked at a prestigious pastry shop, Café Pouchkine, a 3-star Michelin restaurant, Le Pavillon Ledoyen*** and a 5* hotel, Trianon Palace Versailles. She is now pastry chef at Neva Cuisine, a modern French cuisine gastronomic restaurant. Her keen interest towards local, seasonal ingredients and plant-based cooking reflects her search of what the food of tomorrow will be like. Pastry consultant since 2020, Elena also helps gastronomic projects thrive around the world by creating memorable desserts that bring clients back. Support the show

World-renowned pastry chef En-Ming Hsu's accomplishments are as numerous as they are impressive. A graduate of the Culinary Institute of America, En-Ming's career began in the kitchens of the famed Lespinasse restaurant in New York City's exclusive St. Regis Hotel and Patisserie Café Didier in Washington DC. From 1994 to 2004, En-Ming worked at The Ritz-Carlton Chicago Hotel, for most of that time as Executive Pastry Chef. Since then, she has been sharing her knowledge as an independent pastry chef and consultant. She has taught at leading culinary institutions worldwide, including King Arthur Baking Education Center and The French Pastry School. As winner of prestigious competitions, En-Ming is often invited to serve as a jury member for national and international pastry competitions. In 2001, En-Ming served as Team Captain of the first and only U.S. pastry team to take the gold medal at the Coupe du Monde de la Patisserie in Lyon, France. This bi-annual competition highlights the skills and gastronomic innovations of the world's finest pastry chefs. She has returned to the Coupe du Monde to serve as President of the International Jury, Jury President and Manager for Team USA, and guest commentator. In 1997, En-Ming was named “Pastry Chef of the Year in America” for capturing the gold medal at the Eighth Annual U.S. Pastry Competition. Other awards include “Rising Star Chef of 1999” for the James Beard Foundation, one of the “Top 10 Pastry Chefs in America” by both Chocolatier and Pastry Art & Design magazines, “Best Pastry Chef in Chicago” by Chicago magazine, “Best Pastry Chef in Chicago” at Jean Banchet Chef's Gala, “Distinguished Visiting Pastry Chef” by Johnson and Wales University, and “Lifetime Achievement Award” by Paris Gourmet. She was also recognized by Académie Culinaire de France as Dame de l'Année 2009. She received an Honorary Degree of Doctor of Culinary Arts from Johnson and Wales University. In 2010, En-Ming was presented with the Amoretti World Pastry Team Championship “Pastry Chef of the Year” award. In 2022, En-Ming was the recipient of the Woman of Distinction Award (Manufacturing category) by the Southern Nevada chapter of National Association of Women Business Owners. In October 2021, En-Ming and her sister Yih-Ming formed Sip LLC to produce their luxurious Sip! Extraordinary Drinking Chocolate mix. Sip! is a rich, creamy beverage that may be served hot, chilled, or frozen. It is available online at sipextraordinary.com for retail and wholesale orders. Sip proudly partners with other small businesses to manufacture Sip!. En-Ming developed Sip! to be a multi-purpose product that can be transformed into irresistible treats including chocolate mousse, gelato-style frozen dessert, chocolate milkshake, and other delights. Sip's mission is to support nonprofit organizations that feed hungry children. En-Ming's work has been featured in So Good, Modern Baking, Art Culinaire, Food Arts, Gourmet, Chef's Magazine, Pastry Art and Design, Pastry's Best, and Shelter magazines. Her recipes have also been published in A Neoclassic View of Plated Desserts, A Modernist View of Plated Desserts, Exceptional Excursions, The Pastry Chef's Apprentice, and Essentials of Nutrition for Chefs. Video classes are available on craftsy.com and her DVD Chocolate Pastries Made Simply at Home. En-Ming is a member of Les Dames d'Escoffier, and L'Academie Culinaire. For more information, visit sipextraordinary.com. In this episode we discuss: How a job at a catering company sparked interest in a culinary career Studying at CIA and graduating with a Baking and Pastry Art degree Working with legendary chef Gray Kunz at Lespinasse in NY and Dieter Schorner at Café Didier in Washington D.C. Landing a job with Sébastien Canonne at the Ritz-Carlton in Chicago Working her way up to Executive Pastry Chef at the Ritz-Carlton Winning Gold with Team USA at the Coupe du Monde de la Patisserie in 2001 Launching Sip! Extraordinary Drinking Chocolate with her sister And much more!  

The neuroscientist-turned-pastry chef meets the bestselling author Jamie Chai Yun Liew for the first time; CBC Books senior producer Ryan B. Patrick and columnist Alicia Cox Thomson discuss rising Black Canadian writers; Joshua Whitehead recommends three books that centre queerness; and Dylan Sinclair shares his favourite book on this episode of The Next Chapter.Books discussed on this week's show include:Coexistence: Stories by Billy Ray BelcourtBlackouts by Justin TorresWhat I'd Rather Not Think About by Jente Posthuma, translated by Sarah Timmer HarveyThe Prophet by Kahlil GibranDandelion by Jamie Chai Yun LiewThe Pages of the Sea by Anne HawkSubterrane by Valérie BahPerfect Little Angels by Vincent AniokeScientific Marvel by Chimwemwe Undi

Max, James, Ryan, roller-skate their way through the Gene Kelly and Olivia Newton John starring Xanadu. Does Gene Kelly deliver in his final film role, and was this Disco/Rollerskating/Greek Mythology Musical  bad enough for the Golden Raspberrys to be formed because of it? There's only one way to find out.Look directly into the camera at 1:35:41 for the post movie wrap up on all things Xanadu, Pastry beer, and musings on what modern equivalent of a "Music aint what it used to be" movie would look like. Like what we're doing? Want to choose future episodes? Want to fund our next Roller-skating outing? Check out our Patreon: https://www.patreon.com/goodbrewsbadviewsOpening theme: Tha Silent Partner – Prohibition Brew and Pork Chops

A free speech dispute over a New England town’s pastry shop painting heads to trial Please Subscribe + Rate & Review KMJ’s Afternoon Drive with Philip Teresi & E. Curtis Johnson wherever you listen! --- KMJ’s Afternoon Drive with Philip Teresi & E. Curtis Johnson is available on the KMJNOW app, Apple Podcasts, Spotify, Amazon Music or wherever else you listen. --- Philip Teresi & E. Curtis Johnson – KMJ’s Afternoon Drive Weekdays 2-6 PM Pacific on News/Talk 580 & 105.9 KMJ DriveKMJ.com | Podcast | Facebook | X | Instagram --- Everything KMJ: kmjnow.com | Streaming | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

A free speech dispute over a New England town’s pastry shop painting heads to trial Please Subscribe + Rate & Review KMJ’s Afternoon Drive with Philip Teresi & E. Curtis Johnson wherever you listen! --- KMJ’s Afternoon Drive with Philip Teresi & E. Curtis Johnson is available on the KMJNOW app, Apple Podcasts, Spotify, Amazon Music or wherever else you listen. --- Philip Teresi & E. Curtis Johnson – KMJ’s Afternoon Drive Weekdays 2-6 PM Pacific on News/Talk 580 & 105.9 KMJ DriveKMJ.com | Podcast | Facebook | X | Instagram --- Everything KMJ: kmjnow.com | Streaming | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

“If you're a brewer and you're not making things that you really want to make, or things you want to experiment with and learn more about, then what are you brewing for,” asks James Herrholz, Chief Creative Officer for Corporate Ladder Brewing (https://www.corporateladderbrewing.com) in Palmetto, Florida. While some may feel “forced” to brew crowd-pleasing adjunct-laden stouts, Herrholz signed on for the challenge, and approaches the style with zeal and a drive to make the very best. Over the past six years, he's seen incredible results from this dogged and open-minded focus—three GABF medals, including a gold in 2022, while the brewery has maintained its spot on Untappd as the highest-rated brewery in the state of Florida. In this episode, Herrholz maps out their approach to pastry stout (barrel-aged and not), and along the way he touches on: using three primary base recipes to adjust for sweetness, roast, and caramel depth building ranging malt bills with as many as 15 to 18 different malts using SRM as a proxy for bitterness when considering dark malt impact on recipes managing the impact of dextrose in adjunct ingredients splitting different malts between multiple mashes while using long boils to increase Maillard flavors promoting attenuation through oxygenation, over pitching, and staging sugar additions maximizing extraction through “spinning” while adding adjuncts in bags in brite tanks flavor and aroma variations in vanilla due to origin and crop year variations And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): G&D Chillers Elite 290 Micro-series line utilizes a natural refrigerant, features a more compact design with variable speed fans, and offers near-zero global warming potential. The future of sustainable refrigeration is here! Learn more about G&D's Elite 290 line and visit GDCHILLERS.COM. Berkeley Yeast (https://berkeleyyeast.com). Stop worrying about diacetyl with Berkeley Yeast's line of Fresh™ strains. These revolutionary yeast strains are engineered to produce the ALDC enzyme inside the cell, preventing diacetyl before it forms. That means no more lengthy diacetyl rests—just clean, crisp beer that's ready for packaging sooner. Learn more at berkeleyyeast.com/fresh. Old Orchard (https://www.oldorchard.com/brewer): As breweries expand beyond beer into other segments like mocktails and CBD beverages, Old Orchard is here to help. Whether trending flavor additions or nostalgic favorites, the next best thing is around the corner at Old Orchard. More information and free samples are waiting at oldorchard.com/brewer (https://www.oldorchard.com/brewer) Indie Hops (https://indiehops.com) Strata, Indie's original hop release, is now available in cold-side flowable hop oil form—Strata HyperBoost—in coordination with Yakima Chief Hops. Indie Hops T90 pellets establish the multi-layered Strata experience, while cryogenic CGX pellets in coordination with Crosby Hops, and now Strata HyperBoost with YCH expand the possibilities. Learn more about Strata and Indie's more recent hop releases at www.indiehops.com. Ss Brewtech (https://www.ssbrewtech.com) Featuring a laser-welded cooling jacket for efficient and precise temperature control, an innovative silicone racking arm, and a carbonation stone that allows you to carbonate right in the fermenter, Unitank 2.0 is engineered to help you get the most out of your fermentations! Visit Ss Brewtech.com (https://www.ssbrewtech.com) to learn more! Isuzu Trucks (https://www.isuzucv.com) Whether you are looking for a self-distribution solution or one to deliver supplies, there is an Isuzu truck that will fit your needs. Go to isuzucv.com (https://www.isuzucv.com) to check out their impressive lineup or visit an Isuzu dealer today to find out why now, more than ever, Isuzu trucks are the trucks you trust for the work you do! Brewer's Retreat (https://brewersretreat.com) Tickets for the Craft Beer & Brewing 2025 Brewer's Retreat in Asheville and Mills River, North Carolina are on sale now and going fast. Brew on homebrew systems with some of the most inspiring craft brewers in the U.S. Learn more and secure your tickets at brewersretreat.com

Dale Dunlap (@DaleDunlapDC) is a comic and went to culinary school and loves dessert. So we talk cookies and croissants. You will love. Donate to The Dork Forest if you like the show. The paypal is my email jackie@jackiekashian.com and venmo is jackiekashian. Links to everything is at www.dorkforest.com or www.jackiekashian.com THERE IS NEW MERCH: BEES TSHIRT and BEANIES. I'm Made of BEES. Are you? www.JackieKashianStore.com is the direct. www.jackiekashian.com and www.dorkforest.com have so many other things.  Extra TDF / standup and a storytelling album are available here: https://thedorkforest.bandcamp.com/   Lots of stuff here: https://www.youtube.com/@JackieKashianInc And it's @jackiekashian on all the social mediaz. Audio and Video by Patrick Brady Music is by Mike Ruekberg Learn more about your ad choices. Visit megaphone.fm/adchoices

Kate and Kristin speak with Nicola Lamb her debut cookbook, Sift, and writing the book you want to read. Nicola talks about her passion for baking, learning and teaching before diving into the book creation process. She shares the lengthy proposal writing process, working from her Substack and a post-it wall, the importance of trusting your team and the resources she used while writing. She also speaks on the differences in releasing a book in the US versus the UK, some insights into the Americanization of the project and some astute advice for enjoying the everyday process.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsNicola LambWebsiteInstagramKitchen Projects NewsletterBibliography Episode 74: Crafting a Drinks Book with Danny ChildsEpisode 102: Lara Hamilton of Book LarderEpisode 31: Catch an Agent's Attention with Sally EkusEpisode 94: Insights from Literary Agent Lori Galvin Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showSift by Nicola LambAdvanced Bread and Pastry by Michel SuasSalt Fat Acid Heat by Samin NosratOn Food and Cooking by Harold McGeeHow Baking Works by Paula Figoni

Rose Levy Beranbaum is an internationally known food and baking expert whose books have been translated into Mandarin Chinese, Czech, Russian, and Spanish. She has been called the “diva of desserts,” “the most meticulous cook who ever lived,” and a “legendary baker.” She has published thirteen books, many of them award winners, including The Cake Bible (IACP's Cookbook of the Year and an IACP Cookbook Hall of Fame book), Rose's Heavenly Cakes (IACP's Cookbook of the Year), and Rose's Christmas Cookies (winner of the James Beard Award). Rose has mentored many aspiring bakers, has written for all the major food magazines, and had a long-running PBS Show called Baking Magic with Rose. She is also a designer of equipment for baking and cooking. Her popular blog, Real Baking with Rose, has created an international community of bakers. She lives in New Jersey with her husband, Woody Wolston. In this episode, we discuss: What inspired Rose to write the original Cake Bible over 35 years ago? Why she decided to revise it. What recipes have been updated and why. Some of the new recipes in The Cake Bible. Some of Rose's favorite ganache and glaze recipes. The Rose Factor Chart for formulating batter amounts and how it works. Rose's thoughts on decorating cakes. Rose's best tips for making cakes. And much more!

The New York Times recently released their list of the best bakeries across the country. We wanted to take a moment to recognize the best bakeries here in our beloved city. Joining us to share hers and take your calls is New York Times Food editor and writer of the "Where to Eat" newsletter, Nikita Richardson.

We’re diving into Coconut Prawns! // Chef Edouardo Jordan, founder of Food with Roots, joins us to talk about the Soul of Seattle Fundraiser on February 8th // It’s National Soup Month, and we’re exploring the ultimate comfort food: Chicken Soup // Fred Ness from Dahlia Bakery stops by to chat about Mochi Donuts and Seasonal Pastries // Grab your skewers—it’s Fondue Party season! // Back by popular demand, Rachel Belle shares her culinary escapades for the New Year // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!