Podcasts about Pastry chef

Today's guest is Christina Wood, the pastry chef and owner of Temple Pastries in Seattle. She's also the author of “Pastry Temple: Baking with Inspired Flavors,” her debut cookbook devoted to croissants, brioche, puff pastry, and more. She started her bakery as a pop-up before opening her brick-and-mortar in 2020, and she's become known for her beautiful laminated pastries. Christina joins host Jessie Sheehan to talk about her baking journey, which began in her 20s, her love of structure and technique, the genius way she makes a butter block, and how she uses her dishwasher as an at-home proofing cabinet. Then, Christina walks through her Triple Chocolate Croissant recipe from “Pastry Temple.” Her version is for serious chocolate lovers with cocoa powder in the dough, mini chocolate chips throughout, and a whipped chocolate ganache piped in after baking. She explains the three-day process behind the recipe, from making the biga and butter block to laminating, proofing, baking, and filling the croissants. Click here for Christina's Triple Chocolate Croissant recipe. Subscribe to our Substack for more baking news and recipes. Click here to order The Game Changers Issue of Cherry Bombe Magazine. Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Christina: Temple Pastries, “Pastry Temple” More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”

Hosted by David and Nycci Nellis. On today's show: · John Norman – Norman's Farm Markets – why you should shop farm markets for produce; · A three-time RAMMY nominee for Pastry Chef of the Year – born in Ireland, a longtime resident and student in Florence – Bridie McCalla now is the head baker at Northside Social in Northern Virginia. We're not in Florence anymore, Dorothy! Bridie's in with Northside Social's popular Emer O'Rourke, the longtime executive chef and culinary leader there. They join us for tastes and talk of the world-class baked goods at Northside Social; · Just opened - The Grace is a modern American tavern and saloon in Shaw, taking over the former space of The Passenger. Courtney Evans, late of Charlotte's acclaimed Leah & Louise and known for her 2025 turn on Netflix's “Next Gen Chef,” is the executive chef. You'll hear all about it – and from her; · Public Interest is a modern American brasserie located on K Street NW inside the Tempo by Hilton Washington DC Downtown hotel. It successfully blends French brasserie tradition with American comfort food thanks to the skills of the man who runs the kitchen - Chef Arnaldo Pujols; · Veteran bartender José Cox is the bar manager at U Street's Kathmandu Tapas & Cocktails. This is a Himalayan-inspired cocktail bar blending modern cocktail techniques with ingredients sourced directly from Nepal.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Christina Tosi didn't have a clear five-year plan when she graduated from college. She tried different majors, worked odd jobs, and kept searching for the thing that felt like hers. Baking became the answer she could not ignore. With relentless persistence, she went from a hostess stand to New York restaurant kitchens, proving herself one dessert at a time. That same drive eventually turned a tiny laundromat space into Milk Bar, the dessert empire known for bold flavors, nostalgic treats, and joyful care packages shipped across the country. In this episode, Christina joins Ilana to share how experimentation leads to clarity, why failure is essential to mastery, and what it really takes to build a business rooted in creativity, community, and joy. Christina Tosi is the founder and CEO of Milk Bar, the iconic dessert brand known for its bold, nostalgic treats like the Compost Cookie and cereal milk soft serve. She is a two-time James Beard Award winner and New York Times bestselling author. In this episode, Ilana and Christina will discuss: (00:00) Introduction (05:53) How Childhood Baking Sparked a Career (10:04) Testing Different Paths Until One Felt Right (17:56) The Embarrassing Failure That Fueled Her (22:04) Finding Mentors and Moving to New York (28:10) The Simple Networking Move That Opened Doors (31:17) The Cookie That Put Milk Bar on the Map (38:00) Turning Failure Into Fuel for Growth (45:04) Building Milk Bar in a Tiny Laundromat (49:47) Pushing Through Criticism, Burnout, and COVID (1:03:10) The Shift from Pastry Chef to CEO (1:08:11) Why Discomfort Can Become Your Edge (1:16:43) Betting on Yourself Before You Feel Ready Christina Tosi is the founder and CEO of Milk Bar, a nationally beloved dessert brand with locations across the U.S. She is a two-time James Beard Award winner, TED speaker, and New York Times bestselling author of seven cookbooks. Christina also created Bake Club, a free online baking community launched during COVID that continues to bring bakers together around the world. Connect with Christina: Website: christinatosi.com/  Christina's LinkedIn: linkedin.com/in/christina-tosi   Christina's Instagram: instagram.com/christinatosi/  Christina's YouTube: youtube.com/christinatosi  Resources Mentioned:Bake Club: bakeclub.com/  Leap Academy: Ready to make the LEAP in your career? There is a NEW WAY for professionals to fast-track their careers and leap to bigger opportunities.  Check out our free training today at https://bit.ly/leap--free-training

[REBROADCAST FROM June 15, 2026 ] The fifth and final season of the beloved dramedy "The Bear" premieres on June 25. Lionel Boyce, who stars as pastry chef Marcus, discusses the final season of the show, which follows Marcus and the rest of the staff as they try to prevent the restaurant from going under.   Still courtesy of FX Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Today's guest is Hyoju Park, pastry chef and co-owner of Madeleine de Proust Pâtisserie in Melbourne, Australia. Her bakery and creative studio specializes in madeleines, the small French sponge cakes known for their shell-like shape. Hyoju's creations are anything but traditional and incorporate unexpected flavors, textures, and designs. She joins host Jessie Sheehan to talk about discovering madeleines for the first time when she was 14 in Korea, training in London, and how she and her business partner, Rong Yao Soh, started Madeleine de Proust as a pop-up before opening a brick-and-mortar. She also talks about their book, “Madeleine: Simple Bakes for Every Mood,” which has recipes ranging from Earl Grey and French toast madeleines to matcha red bean mochi, lemon meringue, and black truffle. Then, Hyoju walks through the Pink Carnation Madeleines recipe from the book, which was inspired by her mom and includes several components: a lemon yuzu ganache, black tea ganache, yuzu syrup and glaze, and pink chocolate enrobage. Click here for Hyoju's Pink Carnation Madeleines recipe.  Subscribe to our Substack for more baking news and recipes. Click here to order The Game Changers Issue of Cherry Bombe Magazine. Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Hyoju: Instagram, Madeleine de Proust, “Madeleines” More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”

Chef Anna Polyviou doesn't do anything by halves. In this episode of Straight To The Source, host Tawnya Bahr sits down with the bold, unapologetic pastry chef behind Anna's Mess, the dessert that captures exactly who she is. Anna opens up about her wild start as a hungover, almost-fired apprentice at Hotel Sofitel, and how a pastry competition (which she lost) changed the entire trajectory of her career. From there, she went on to win Best Apprentice in Victoria, train under Pierre Hermé in Paris, and build a career spanning international hotels, television, and global brand ambassadorships. This conversation covers it all: coming out as a lesbian in her Greek family, her mother's initial heartbreak over her moving overseas, the launch of her new Greek patisserie Polyviou, her time on I'm a Celebrity... Get Me Out of Here, DJing between dessert plating at F1 events, and why she believes discipline, not talent, is what actually gets you to the top. Honest, funny, and refreshingly real, Anna proves that success doesn't come from playing it safe. Key Takeaways Anna's rocky start as an apprentice, and how she nearly got fired Winning Best Apprentice in Victoria and training with Pierre Hermé in Paris Coming out and navigating family expectations as a Greek woman Building a career across TV, hospitality, and global events Launching Polyviou, her new Greek patisserie in Sydney Life lessons from I'm a Celebrity... Get Me Out of Here Why she says there's no such thing as too many boundaries to push About Anna Polyviou Anna Polyviou is one of Australia's most recognisable pastry chefs, television personalities and food creatives. She first made her name leading the pastry kitchens at Shangri-La Sydney before becoming known nationally through MasterChef Australia and numerous television appearances. Today, Anna balances hospitality consulting, major event collaborations, international food experiences, brand partnerships and mentoring emerging chefs, while preparing to open her new Greek-inspired patisserie, Polyviou. Known for her bold personality, creative energy and fearless approach to food, Anna continues to champion authenticity, innovation and the next generation of hospitality professionals. People & Places Mentioned Hotel Sofitel Melbourne – Where Anna completed her apprenticeship alongside some of Australia's leading chefs. William Angliss Institute – Where Anna studied hospitality before securing her apprenticeship. Pierre Hermé, Paris – The legendary French pastry chef Anna worked alongside after winning an international scholarship. Shangri-La Sydney – Where Anna became Executive Pastry Chef and created the groundbreaking Sweet Street dessert activation. I'm A Celebrity... Get Me Out Of Here! – The experience Anna credits with helping reset her life after one of her darkest periods. Juniper Health – The health and wellness program helping Anna prioritise nutrition and wellbeing. Gema Group – Hospitality and events partner behind Formula One, LIV Golf and major national activations. Polyviou Patisserie – Anna's upcoming Sydney bakery celebrating Greek family recipes with a contemporary twist. About Straight To The Source Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon. Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry. You can find us: Straight To The Source Food Podcast: https://lnk.to/jBCTBE Straight To The Source Instagram: https://www.instagram.com/straight_to_the_source/ Straight To The Source Website: http://straighttothesource.com.au Tawnya Bahr LinkedIn: https://www.linkedin.com/in/tawnyabahr/ Instagram: @tawnyabahr Email: tbahr@straighttothesource.com.au Lucy Allon LinkedIn: https://www.linkedin.com/in/lucyallon/ Instagram: @lucy_allon Email: lucy@straighttothesource.com.au Have a story to share or a producer we should visit? Drop us a line. We always love hearing from you. Anna Polyviou, Anna Polyviou podcast, Straight To The Source podcast, Tawnya Bahr, Lucy Allon, Australian pastry chef, MasterChef Australia chef, Greek Australian chef, women in hospitality, hospitality leadership Australia, pastry chef Australia, mental health hospitality, chef mentorship Australia, Greek patisserie Sydney, Polyviou patisserie, hospitality entrepreneur, female chef Australia, hospitality careers, Juniper Health ambassador, Shangri-La Sydney pastry chef, Pierre Hermé pastry, Hotel Sofitel Melbourne, Sweet Street Shangri-La, chef resilience, hospitality podcast Australia.@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

Gugs Mhlungu is joined by Dr Anna Trapido, Food Anthropologist, reflecting on their recent outing exploring posh pies and French patisseries. They dive into the textures, flavours, layers, and cultural history behind these baked delights, while also unpacking what an entremets is and the different techniques used to create it. Gugs Mhlungu gets you ready for the weekend each Saturday and Sunday morning on 702. She is your weekend wake-up companion, with all you need to know for your weekend. The topics Gugs covers range from lifestyle, family, health, and fitness to books, motoring, cooking, culture, and what is happening on the weekend in 702land. Thank you for listening to a podcast from 702 Weekend Breakfast with Gugs Mhlungu. Listen live on Primedia+ on Saturdays and Sundays from 06:00 and 10:00 (SA Time) to Weekend Breakfast with Gugs Mhlungu broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/u3Sf7Zy or find all the catch-up podcasts here https://buff.ly/BIXS7AL Subscribe to the 702 daily and weekly newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702See omnystudio.com/listener for privacy information.

Today's guest is Michelle Palazzo, the superstar pastry chef behind some of New York City's most beloved restaurants and desserts. Michelle oversees the pastry teams for the group that includes Frenchette, Le Rock, La Veau d'Or, Frenchette Bakery at the Whitney, and the brand-new Wild Cherry.  The last time Michelle joined us, she was making her podcast debut. Fast forward, she's a mom and leading pastry teams across multiple locations. She's learned to have boundaries, she tells us, but she's still the queen of the decadent dessert.  Michelle is also one of the chefs taking part in The Hot Dog Edit, a Cherry Bombe program with OpenTable and Visa taking place Thursday, May 28th, at Rockefeller Center. She explains the inspiration behind her dream hot dog and why she was excited to tackle a savory project.  Thank you to OpenTable & Visa for supporting our show.  Book your reservation for The Hot Dog Edit here: Cherry Bombe x OpenTable x Visa Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Michelle: Instagram, Frenchette More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

He might have bowed out on a rice challenge, but Mahlatse Mongatane is still the king of the kitchen in our eyes!

Amanda Perdomo is a pastry chef raised in Louisiana and based in New York. She's spent over a decade working in some of the city's best restaurants and as a freelance baker, and a few months ago, she launched a pop-up showcasing Louisiana cooking: Amanda's Good Morning Cafe. The weekday breakfast and lunch pop-up inside the restaurant Strange Delight has been a runaway hit, with homemade po' boys, deep- fried cinnamon buns, and “fancy desserts.” Today on the show, we go deep on Louisiana cooking, the stakes of running a pop-up, and what's next. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠   Learn more about your ad choices. Visit megaphone.fm/adchoices

Pastry Chef and founder of Grá Chocolates, Gráinne Mullins, brings us an easy-to-make three-layer chocolate cake recipe and promises it'll be the most delicious chocolate cake you've ever eaten.

We got cafe Eevee owner Alessandro on the pod. He makes the best Italian pastries in montreal! Check them out! Great pod!

Born and raised in northeast Ohio, Matthew Ratliff earned an Associate Degree in Baking and Pastry at the prestigious Culinary Institute of America in Hyde Park, N.Y. Chef Ratliff stayed on at the CIA for a one-year fellowship as a Teaching Assistant. He completed his internship at the Ritz-Carlton in Laguna Beach, California, which included working in their five-star, five-diamond restaurant, as well as all other areas of the resort. After his time in sunny California, he returned to the East Coast to become the Assistant Pastry Chef at Little Palm Island Resort & Spa on Little Torch Key, Florida accessible only by boat or seaplane. His next stop would be at Desserts International in Exton, Pennsylvania, where he worked under CMPC (Certified Master Pastry Chef) and owner Gunther Heiland. Desserts International is a wholesale bakery specializing in European style wedding cakes and extravagant desserts that are supplied to top restaurants, casinos, and hotels nationwide.   Chef Ratliff also made his mark at The Inn at Perry Cabin, in St. Michaels, Maryland, a five-star hotel and resort. There he provided custom wedding cakes and creative desserts at the award-winning Sherwood's Landing Restaurant. In October 2007, Chef Ratliff began working at The Everglades Club under CMPC Chris Northmore. Matthew took over as the Pastry Chef at the end of 2019, and currently still works at the club as the Executive Pastry Chef.   Throughout his career, Chef Ratliff has worked with three CMPC's in the United States: Gunther Heiland, Chris Northmore, Frank Volkomer. In addition, he has worked with Stéphane Glacier, MOF (Meilleur Ouvrier de France Pâtissier). Matthew has also been a contributor to Pastry Arts Magazine, and the Pastry Arts Summit.   Chef Ratliff has earned several high ranked pastry certifications: WCMPC (World Certified Master Pastry Chef), CMB (Certified Master Baker) and CEPC (Certified Executive Pastry Chef). In 2006, Matthew started competing in nationally ranked pastry competitions, winning several, including FoodNetwork's Sugar Impossible Challenge and the Flying Sugar Challenge.   In this episode, we discuss:  How a fun job at a diner inspired his career in the culinary industry          Studying pastry at the Culinary Institute of America in Hyde Park Externship at the Ritz-Carlton Laguna Beach and a job at Little Palm Island Resort in FL Matt's big challenge: working for and learning from Gunther Heiland at Desserts International What it was like to compete in three FoodNetwork competitions A typical day for Matt at The Everglades Club Matt's top kitchen tips and advice for aspiring pastry chefs And much more!

Today's guest is JR Ryall, head pastry chef of the legendary Ballymaloe House in County Cork, Ireland. JR has been part of the Ballymaloe family since he was a teenager and has spent more than two decades helping carry forward the restaurant's extraordinary culinary legacy. He's also the author of the beautiful cookbook, “Ballymaloe Desserts: Iconic Recipes and Stories from Ireland.” JR joins host Kerry Diamond to talk about his favorite legendary women, including Diana Kennedy and Myrtle Allen, meeting Irish icon Darina Allen for the first time, his recent pop-up at King restaurant, the power of a poached egg, and the importance of doing things that make you–and others–happy. He also shares his thoughts on the current Irish cultural renaissance.  Click here for JR's Chocolate Éclair recipe Listen to our past episodes with Darina Allen on Radio Cherry Bombe and JR Ryall on She's My Cherry PieOur new Mom's the Bombe issueThe Jubilee Business Owners Pass application Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on JR: Instagram, Ballymaloe House, “Ballymaloe Desserts” cookbook More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Fluent Fiction - French: Élodie's Culinary Triumph in Annecy's New Café Find the full episode transcript, vocabulary words, and more:fluentfiction.com/fr/episode/2026-03-01-08-38-20-fr Story Transcript:Fr: Le petit village d'Annecy se réveillait doucement au printemps.En: The small village of Annecy was gently waking up to spring.Fr: Les montagnes entouraient le lac comme des gardiens silencieux, leurs sommets encore couverts de neige.En: The mountains surrounded the lake like silent guardians, their peaks still covered with snow.Fr: Un nouveau café se préparait à ouvrir ses portes.En: A new café was preparing to open its doors.Fr: Bastien, le propriétaire, vérifiait les derniers détails.En: Bastien, the owner, was checking the last details.Fr: Le café "La Perle Verte" offrait une vue magnifique sur le lac, et Bastien était déterminé à le faire devenir un endroit spécial.En: The café "La Perle Verte" offered a magnificent view of the lake, and Bastien was determined to make it a special place.Fr: Élodie, la jeune pâtissière, était pleine d'énergie.En: Élodie, the young pastry chef, was full of energy.Fr: Elle avait des rêves plein la tête.En: She had dreams overflowing in her head.Fr: Elle voulait prouver à Bastien qu'elle avait sa place ici, parmi les montagnes et les habitants chaleureux.En: She wanted to prove to Bastien that she had her place here, among the mountains and the warm-hearted locals.Fr: Elle espérait que ses pâtisseries trouveraient leur public.En: She hoped that her pastries would find their audience.Fr: Mais un problème inattendu surgit : les fournisseurs du village avaient du retard.En: But an unexpected problem arose: the village's suppliers were delayed.Fr: Une neige tardive et imprévue avait bloqué les routes.En: A late and unforeseen snow had blocked the roads.Fr: Luc, un barista expérimenté récemment arrivé dans le village, observait la situation.En: Luc, an experienced barista who had recently arrived in the village, observed the situation.Fr: Il savait que chaque ouverture avait ses défis.En: He knew that every opening had its challenges.Fr: Élodie le consultait souvent pour ses conseils avisés.En: Élodie often consulted him for his wise advice.Fr: "Pas de panique," disait-t-il avec un sourire calme.En: "No panic," he said with a calm smile.Fr: Élodie devait improviser.En: Élodie had to improvise.Fr: Les ingrédients habituels manquaient, alors elle décida d'explorer d'autres options.En: The usual ingredients were missing, so she decided to explore other options.Fr: Elle se rendit au marché local, trouvant de petits producteurs qui avaient des fruits secs, du miel, et des herbes fraîches.En: She went to the local market, finding small producers who had dried fruits, honey, and fresh herbs.Fr: Elle imagina des recettes nouvelles, des associations qu'elle n'aurait jamais osé avant.En: She imagined new recipes, combinations she would never have dared before.Fr: Le jour de l'ouverture arrivait à grands pas.En: The day of the opening was fast approaching.Fr: Bastien sentit l'anxiété monter, mais Élodie restait concentrée.En: Bastien felt the anxiety rising, but Élodie remained focused.Fr: Le matin de l'inauguration, la salle du café était animée.En: On the morning of the inauguration, the café's room was lively.Fr: Les parfums de ses créations envahissaient l'endroit : un gâteau aux noix et miel, des biscuits au romarin, et une tarte aux fruits secs.En: The scents of her creations filled the place: a walnut and honey cake, rosemary biscuits, and a dried fruit tart.Fr: Lorsque les premiers clients goûtèrent ses pâtisseries, les sourires s'élargirent.En: When the first customers tasted her pastries, the smiles widened.Fr: Bastien observa les réactions, enthousiaste.En: Bastien observed the reactions, excited.Fr: Il s'approcha d'Élodie, la fierté dans les yeux.En: He approached Élodie, pride in his eyes.Fr: "Tu as fait un travail incroyable", dit-il.En: "You did an incredible job," he said.Fr: "Je veux que tu restes ici avec nous, définitivement."En: "I want you to stay here with us, permanently."Fr: Élodie, émue, réalisa qu'elle avait réussi.En: Élodie, moved, realized she had succeeded.Fr: Sa créativité et son courage avaient porté leurs fruits.En: Her creativity and courage had paid off.Fr: La Perle Verte était devenue un lieu où tradition et innovation cohabitaient en harmonie.En: La Perle Verte had become a place where tradition and innovation coexisted in harmony.Fr: Élodie avait trouvé son foyer dans les montagnes d'Annecy.En: Élodie had found her home in the mountains of Annecy.Fr: Son aventure ne faisait que commencer, et elle était prête pour chaque défi qui se présentera.En: Her adventure was just beginning, and she was ready for every challenge that would come. Vocabulary Words:the village: le villagethe guardians: les gardiensthe peak: le sommetthe owner: le propriétairethe pastry chef: la pâtissièrethe suppliers: les fournisseursthe roads: les routesthe market: le marchéthe producers: les producteursthe inauguration: l'inaugurationthe scents: les parfumsthe recipe: la recettethe walnut: la noixthe rosemary: le romarinthe tart: la tartethe audience: le publicthe challenge: le défithe smile: le sourirethe creativity: la créativitéthe courage: le couragethe adventure: l'aventurethe tradition: la traditionthe innovation: l'innovationthe home: le foyerthe harmony: l'harmoniethe snow: la neigethe place: l'endroitthe locals: les habitantsthe honey: le mielthe biscuits: les biscuits

Today's guest is Tanya Bush, a writer, editor, and pastry chef. She's the co-founder of the indie magazine Cake Zine and the author of the new book “Will This Make You Happy: Stories and Recipes from a Year of Baking.” Her work has appeared in The New York Times, New York Magazine, Eater, and more, and she's also the pastry chef at Little Egg and Table of Contents in Brooklyn. Tanya joins host Jessie Sheehan to talk about the year that changed everything for her—living through the pandemic, losing her job, starting an anonymous baking Instagram account, and deciding to become a pastry chef—and how it inspired her debut book.  The duo also walk through Tanya's Toasted Poppy Seed Cruller with Lemon Curd recipe from the book. The author explains why she adds a touch of whole wheat flour for texture, why freezing the crullers before frying is key to a crisp exterior and custardy center, and how glazes are the ultimate blank canvas for creativity.  Click here for Tanya's Toasted Poppy Seed Cruller With Lemon Curd recipe.  Get our Mom's the Bombe Issue Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Tanya: Instagram, Cake Zine, “Will This Make You Happy” book More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Welcome episode 76! If you're ever roaming around Gucci Dillons, you've probably seen the cake display case. Did you know the magician, or pastry chef behind the display case is an award winner? Tonight, we head to the Central and Rock Dillons to meet Ginny Faber. Last year, she beat out 2,500+ other Dillons and Kroger locations and was the fan favorite pastry chef with many of her cool creations.  Grab a chair, learn about Ginny's journey and catch Troy Trussell with Live Local, DJ Carbon and Wichita By E.B. have a friendly cupcake decorating contest. Annette Lawless and The Kansas Gastronomist are off this week but should be back in two weeks!  ❤️ Thanks to Trussell Media and The Podcast Room for producing every episode of the Dinner Table.

This week, we have a guest! Please join us in welcoming Briane--a CIA-trained pastry chef straight from the Universal Orlando Production Kitchen! Visit UFpodcast.com⁠⁠ to contact us and find us on socials. Please add The Universal Family Podcast to your library wherever you listen to your podcasts. We hope you enjoy our show about all things Universal Orlando!

From the kitchens of his grandmother and aunt in the Philippines to the grand stage of MasterChef Australia, Chef Miko Aspiras reveals how pastry has shaped his joy, identity, and life's purpose. - Mula sa kusina ng kanyang lola at tiyahin sa Pilipinas hanggang sa entablado ng MasterChef Australia, ibinahagi ni Chef Miko Aspiras kung paanong ang pastry ay naging daan ng kanyang saya, identity, at purpose.

We're celebrating 2025 by re-airing our top episode of the year—host Jessie Sheehan's interview with Nicola Lamb! Nicola is a London-based pastry chef and the author of “Sift: The Elements of Great Baking.” She has a pop-up bakery, Lark, and writes the popular Substack newsletter Kitchen Projects.Nicola joined Jessie earlier this year for a deep dive into one of the world's most loved pastries: the croissant. She talks about the complexities of adapting her recipe for home bakers after years of producing 10,000 croissants a week in a professional bakery. The duo get deliciously nerdy about technique—from lamination to honeycomb structure—and what it really takes to perfect this baked good at home. Nicola also opens up about her winding culinary path, from being “the office cake lady” to honing her craft at Dominique Ansel's famed NYC bakery.For Nicola's croissant recipe, check out her book, “Sift.”Click here for Nicola's French Toast Cinnamon Buns recipe. Thank you to Diamond Nuts & California Prunes for their support. Order The Cake IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Nicola: Instagram, Substack, “Sift” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today's episode is extra sweet! Tiberius talks with Haley Martin, a cat the Hard Rock Hotel and the owner of Azucar Desserts. Haley shares how she went from baking with her mom to creating wild dessert flavors like jalapeño strawberry cookies, ube pretzel chocolate chip, bourbon cakes, and even giant 40-layer cakes!She explains how much science goes into baking, how she creates new desserts, what it's like to run a business and work in a real hotel kitchen, and why failing (and making ugly cakes) is part of becoming great. Haley also talks about Dessert Wars, her creative process, and how kids can start baking right in their own kitchen. What We Talk About•    How Haley became a pastry chef•    Creating her business Azucar Desserts•    Weird flavor combos that actually work•    How to build tall cakes (and not crash them in the car!)•    What pastry chefs really do in hotel kitchens•    Balancing business + full-time job•    How kids can start baking at home•    Why food brings people together•    How math, science, and creativity all work together in bakingBecome a supporter of this podcast: https://www.spreaker.com/podcast/the-tiberius-show--3352195/support.

In this transformative episode, I speak with guest Frank Wright, a naturopathic practitioner and former pastry chef who radically healed his decades-long struggles with depression, anxiety, ADHD and addiction (including severe sugar addiction) using the carnivore diet.Frank, who spent 13 years battling mental health challenges while surrounded by sugar in London's finest kitchens, shares his vulnerable journey from heavy drug and alcohol use to profound sobriety and mental clarity. He details how replacing a whole-food, high-carbohydrate diet with a nutrient-dense, zero-carb, animal-based approach provided the therapeutic ketosis and bioavailable nutrients necessary for deep healing.Key Information01:26 Frank's Personal Struggle with Sugar Addiction 04:46 Carnivore as a Tool for Sobriety and Addiction Management (Feeling full at a cellular level; getting sober before carnivore) 07:08 Attempts at Healing Before Carnivore (Returning to pastry, 10 more years of long hours, reading nutrition, going vegan for 6 months, prioritizing plant antioxidants/30 plants a day, sourdough, lectins/Dr. Gundry)13:13 Father's Health/Type 2 Diabetes & Dementia (Witnessing high-carb diet consequences; motivation for change)18:35 Decision to Try Carnivore (Brain Energy, realizing never in therapeutic ketosis, hearing anecdotal carnivore stories, jumping in) and miraculous 48-Hour Transformation on Carnivore 26:01 All Plants Are Carbohydrates (Broccoli example; anti-nutrients taking away absorption)28:44 Neurodivergence and Ketosis (Managing overthinking/organization; stabilizing brain chemistry; ADHD/Autism test)35:04 Tip for Sugar Addiction (Commit to a week of single-ingredient whole foods, complex carbs, fat, and protein; minimize fruit/sweet palette)Frank´s Bio Frank Wright is a naturopathic practitioner and former pastry chef who transformed his life through the carnivore diet after decades of struggling with depression, anxiety, ADHD, and addiction. Having worked in some of London's finest restaurants, including the Ritz, Berkeley, and Michelin-starred establishments, Frank spent 13 years surrounded by sugar while battling mental health challenges that began in childhood. After trying everything from veganism to extensive biohacking protocols, Frank discovered carnivore nutrition and experienced a complete mental health transformation within 48 hours. Now he helps others break free from sugar addiction and reclaim their mental clarity through his Sugar Reset Community and coaching practice. Frank's story demonstrates the powerful connection between nutrition and mental health, particularly for those with neurodivergent conditions.Connect with Frank https://www.instagram.com/thefrankwright_/https://www.youtube.com/@thefrankwrighthttps://www.linkedin.com/in/frank-wright-684b94302/https://www.threads.com/@thefrankwright_https://x.com/thefrankwright_https://www.skool.com/ketogenicWho am I?Sarah Dawkins is a passionate Holistic Health and Healing Coach, international speaker and author of Heal Yourself. She's also a multi-award-winning entrepreneur and the award-winning host of the uplifting podcast Heal Yourself with Sarah Dawkins.With over 20 years' experience as a Registered Nurse, Sarah combines her deep understanding of conventional medicine with her own powerful self-healing journey to create a truly integrative approach. Having overcome multiple chronic health challenges herself, she now supports others in uncovering and addressing the root causes of their symptoms, helping them restore balance, reclaim their energy and create lasting, vibrant wellness.www.sarahdawkins.com#CarnivoreDiet#KetoDiet#LowCarb#MeatHeals#ZeroCarb#AnimalBased#MentalHealth#MetabolicPsychiatr#AnxietyRelief#DepressionRecovery#ADHD#AddictionRecovery#SugarAddiction#HealYourself#NaturalHealing#GutHealth #WellnessJourney#HealthTransformation#Naturopath

Today's guest is Carla Henriques, the international group executive pastry chef for the Hawksmoor restaurant group. Nicknamed the “Queen of Puddings” by her colleagues, Carla has helped shape Hawksmoor's popular dessert menu, from its legendary sticky toffee pudding to seasonal British classics and inventive ice creams.Carla joins host Kerry Diamond to talk about growing up in Lisbon, how her mom's job in a bakery influenced her own career, and how she took the bold step of moving to London to pursue a job in the culinary world. They also dive into British puddings, Portuguese pastries, sustainability, leadership, and why desserts deserve as much care and creativity as any savory course. Also, this is Carla's very first podcast! (You crushed it, Carla.) Click here for Hawksmoor's Sticky Toffee Pudding recipe. Order The Cake IssueSubscribe to our SubstackJubilee NYC 2026 tickets hereCheck out Cherry Bombe on ShopMyMore on Carla: Instagram, HawksmoorMore on Kerry: Instagram

Pastry Chef and CEO of Grá Chocolates, Grainne Mullins talks Brendan through some delicious recipes to help you celebrate the festive season.

Today's guest is Helen Goh, a celebrated pastry chef, recipe developer, cookbook author, columnist, and longtime creative at the Ottolenghi Test Kitchen. Born in Malaysia, raised in Australia, and now based in London, Helen truly brings a global perspective to her baking. She co-authored two bestselling books with Yotam Ottolenghi—“Sweet” and “Comfort”—and recently released her first solo cookbook, “Baking and the Meaning of Life: How to Find Joy in 100 Recipes.”Helen joins host Jessie Sheehan to talk about her multicultural upbringing, her early years studying psychology, and how she ultimately found her way into the kitchen (including a stint as a cafe owner). She shares stories from her decade at the Ottolenghi Test Kitchen, including behind-the-scenes insight into her collaborative “testing sessions” with Yotam, and the surprising bake sale that sparked her latest book.Then, Helen guides us through the Champagne and Black Currant Celebration Cake recipe from her new book—her spin on a Kir Royale, but in cake form. Click here for Helen's Champagne and Black Currant Celebration Cake recipe. Thank you to Diamond Nuts, California Prunes, and King Arthur Baking for their support. Pre-order The Cake IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Helen: Instagram, “Baking & the Meaning of Life” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Chef Amanda Rockman joins Chef's PSA to break down the real pastry chef life—high pressure, long hours, technical discipline, and the mental toll that comes with it. With 20 years in Chicago's top kitchens and a new bakery and coffee shop in Austin, she shares the truth about pastry work, insomnia, ingredient quality, modern management, and the realities of building a bakery from nothing.This episode is direct, unfiltered insight for pastry cooks, chefs, and anyone considering pastry as a career.Links & ResourcesSubscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/Chef Works (Sponsor) → https://www.chefworks.com/ — Promo code chefspsa20Follow Amanda Rockman → https://www.instagram.com/arockman/

Justin Lerias, owner and pastry chef of Del Sur Bakery, joins Lisa Dent to talk about his Pastry Chef of the Year nomination for the Banchet Awards. Lerias shares that it had always been his dream to open a bakery and highlights some of his most popular pastries. He breaks down how his bakery was […]

Loc Pham, the Philly Cookie Company, and the First-Annual Philly Cookie FestLoc Pham, a Vietnamese immigrant who arrived in America in 1991, shared his journey from initially studying to be an Engineer to learning Food Science, and eventually becoming a Pastry Chef and Founder of the Philly Cookie Company. He described how his career evolved through French bakeries, food processing, and corporate R&D roles before returning to his passion for baking, where he developed a unique shortbread cookie recipe inspired by Scottish shortbreads but with his own twist using molasses and brown sugar. The cookies, which are sold wholesale to over 20 retailers in Philadelphia and across 11 states, are noted for their buttery taste and subtle sweetness.Philly Cookie Festival PlanningThe discussion then switched focus to the upcoming Philly Cookie Festival happening on December 7th at Bok. The indulgently-sweet festival will feature 32 vendors, including 27 cookie vendors and 2 savory vendors, all required to offer a Philadelphia-themed item. The event will include activities such as a cookie decorating contest with Moon Flour Bakery, a cookie eating contest, and a Santa photo booth, with tickets available through Eventbrite and the event's Instagram page.Loc also mentioned there will be a children's activity corner sponsored by the Mendoza group, along with The Juvenile Law Center, another sponsor of the event, will be celebrating its 75th anniversary by hosting a cookie exchange during the festival. PLEASE NOTE: Anyone participating in the event and the cookie exchange who have dietary restrictions and/or allergies need to be cautious; some gluten-free and vegan options available, however there is no guarantee of the ingredients and food-processing procedures are.https://www.phillycookie.comEleni Chrisidis and The Brew Room:Eleni Chrysidis, co-founder of The Brew Room, discussed her and her husband Danny's journey into the food industry. Danny's background began with his family's restaurants, and had always desired to open a unique concept incorporating Greek elements. Years later, he and Eleni found the opportunity to open one in Ardmore, PA called The Brew Room. Eleni, who works in corporate consulting, supported Danny by managing the business setup and operations, highlighting the importance of organization and project management in launching a startup in the food industry. Both Danny and Eleni immigrated here from Greece, and are happy to introduce Ardmore residents to the relaxed, European-style coffee culture. When you visit, feel free to spend time enjoying one of their signature Greek pastries, sandwiches and coffee experiences. https://www.thebrewroompa.comREPLAY Chef Angie Brown and Rex At The Royal:Angie Brown is a well-known chef and restaurateur, gaining accolades and awarded top zagat ratings. In addition to being one of Philadelphia's sought-after chef's, Angie has been seen on television and is a member of the world renowned Philanthropic organization of Les Dames d'Escoffier - Philadelphia Chapter. And more recently she became the Culinary Director and Chef for Rex At The Royal, located in South Philadelphia. Rex at The Royal is known for being, "An innovative and multi-faceted hospitality establishment, creating exceptional experiences through a Food & Beverage program inspired by the culinary traditions of the American South, influenced especially by its coastal regions, and locally flavored by our home—the Royal Theatre on South Street in Philadelphia—expressed in elevated dining services, immersive special events, personalized private dining, and a thoughtfully appointed bottle shop" according to their website at https://www.rexphl.com.

A first-generation American whose roots trace back to Portugal, Pastry Chef Stephanie Oliveira brings a deep sense of heritage, discipline, and creativity to her craft. She earned her bachelor's degree in Baking and Pastry Arts Management from The Culinary Institute of America in 2010, where she was awarded the prestigious Les Dames d'Escoffier scholarship in recognition of her talent and promise. Stephanie began her professional journey with the Dinex Group in New York City, where she played an integral role in launching DBGB, Boulud Sud, and Épicerie Boulud under the direction of Chef Daniel Boulud. Her career quickly accelerated as she joined the opening team at Hakkasan, contributing to the restaurant's achievement of a Michelin star within its first year. After two years, she was promoted to Pastry Chef. She later led the opening of Pâtisserie Chanson as Head Pastry Chef, bringing refined pastry techniques and creativity to the forefront. Her experience expanded into luxury retail dining as the Executive Pastry Chef for L'Avenue at Saks, working alongside iconic French pastry chef Pierre Hermé. Today, Stephanie serves as the Regional Pastry Chef for Restaurant Associates, where she oversees multiple programs and supports pastry development across a growing portfolio. Her leadership reflects both technical mastery and a commitment to mentoring the next generation of pastry professionals. Instagram: @realchefsteph In this episode we discuss: How making Portugese treats with Mom sparked a love of baking Attending CIA and winning a Les Dames d'Escoffier scholarship Working for Daniel Boulud's Dinex Group for three years From Pastry Sous Chef to Pastry Chef of Hakkasan in NYC Next stop Patisserie Chanson – transitioning to a high-end pastry shop Landing her dream job – Executive Pastry Chef at Pierre Herme's L'Avenue at Saks Stephanie's best kitchen tip and advice for newbies And much more!

Fluent Fiction - Danish: Autumn Magic in Nyhavn: A Pastry Chef's Heartwarming Tale Find the full episode transcript, vocabulary words, and more:fluentfiction.com/da/episode/2025-11-16-23-34-02-da Story Transcript:Da: Nyhavn i efteråret er noget særligt.En: Nyhavn in the autumn is something special.Da: De farvestrålende bygninger lyser op mod den klare himmel, og kanalen spejler de dansende lys fra de små bådrestauranter.En: The colorful buildings light up against the clear sky, and the canal reflects the dancing lights from the small boat-restaurants.Da: Luften er krydret med duften af ristede kastanjer og gløgg.En: The air is spiced with the scent of roasted chestnuts and mulled wine.Da: Soren, en ung konditor, arbejder i sin families bageri ved kanalen.En: Soren, a young pastry chef, works in his family's bakery by the canal.Da: Han elsker at bage, men frygter ofte, at han ikke er god nok.En: He loves baking but often fears he's not good enough.Da: Mens han forbereder sig til den travle sæson, gør Katrine og Niels ham selskab.En: As he prepares for the busy season, Katrine and Niels keep him company.Da: De er på vej forbi for at se på de tidlige julemarkedsdekorationer.En: They are passing by to see the early Christmas market decorations.Da: Katrine er Soren's ældre søster, en sygeplejerske med styr på alt.En: Katrine is Soren's older sister, a nurse who has everything under control.Da: Niels, deres nabo, deler historier fra sin tid som sømand og længes efter en følelse af fællesskab.En: Niels, their neighbor, shares stories from his time as a sailor and longs for a sense of community.Da: "Niels, hvordan går det med livet på landjorden?"En: "Niels, how's life on dry land?"Da: spørger Soren, som altid beundrer sin nabo for hans eventyrhistorier.En: asks Soren, always admiring his neighbor for his adventure stories.Da: "Det er anderledes," svarer Niels med et smil.En: "It's different," replies Niels with a smile.Da: "Men jeg nyder haverne og huset mere end jeg troede."En: "But I enjoy the gardens and the house more than I thought."Da: Soren går tilbage til bageriet for at bage en ny omgang småkager til sæsonen.En: Soren returns to the bakery to bake a new batch of cookies for the season.Da: Han mærker pludselig en kløe i halsen og svimmelhed.En: He suddenly feels an itch in his throat and dizziness.Da: Hans hjerte begynder at hamre hurtigere.En: His heart begins to race.Da: Han forsøger at ignorere det, da han ikke vil forstyrre Katrine eller virke svag.En: He tries to ignore it, as he doesn't want to disturb Katrine or appear weak.Da: Men symptomerne bliver værre.En: But the symptoms worsen.Da: Niels, der stadig er i nærheden, lægger mærke til at Soren ser bleg ud.En: Niels, still nearby, notices that Soren looks pale.Da: "Du ser ikke for godt ud, Soren," siger han.En: "You don't look so good, Soren," he says.Da: "Det er ingenting," svarer Soren, men han har svært ved at trække vejret.En: "It's nothing," replies Soren, but he has trouble breathing.Da: Katrine træder ind, hendes sygeplejeforstand straks vågen.En: Katrine steps in, her nursing instincts immediately alert.Da: "Soren, vi må tage det alvorligt.En: "Soren, we must take this seriously.Da: Du kan have en allergisk reaktion."En: You might be having an allergic reaction."Da: Hun beder Niels om at ringe efter hjælp, mens hun selv finder antihistaminer i sin taske.En: She asks Niels to call for help while she finds antihistamines in her bag.Da: Med rolige hænder giver hun Soren medicinen, og gradvist begynder han at få det bedre.En: With steady hands, she gives Soren the medication, and gradually he begins to feel better.Da: Imens overtaler Niels butiksejeren i bageriet ved siden af til at hjælpe med deres juleforberedelser.En: Meanwhile, Niels persuades the shop owner in the bakery next door to help with their Christmas preparations.Da: Det, der kunne have været en katastrofe, bliver i stedet til en påmindelse om, at selv de stærkeste kan have brug for hjælp.En: What could have been a disaster instead becomes a reminder that even the strongest need help sometimes.Da: Katrine's hurtige indgriben redder dagen, og Soren indser, at det ikke er en skam at række ud efter hjælp.En: Katrine's quick intervention saves the day, and Soren realizes that there's no shame in reaching out for assistance.Da: Med Niels' hjælp får de stablet bageriets pynt og varer an til det kommende marked.En: With Niels' help, they set up the bakery's decorations and goods for the upcoming market.Da: Soren smiler til sine venner.En: Soren smiles at his friends.Da: "Jeg havde aldrig klaret det uden jer.En: "I would never have managed without you.Da: Tak."En: Thank you."Da: Med varmen fra fællesskabet og Niels' gamle flyder fyldt med juledekorationer, flyder en ny forståelse ind over det unge liv.En: With the warmth of community and Niels' old barge filled with Christmas decorations, a new understanding washes over the young life.Da: At spørge om hjælp er ikke et tegn på svaghed, men en styrke.En: Asking for help is not a sign of weakness but a strength.Da: Dette efterår i Nyhavn, ved kanten af kanalen, bliver til mere end bare en travl sæson.En: This autumn in Nyhavn, by the edge of the canal, becomes more than just a busy season.Da: Det bliver en tid til at lægge frygten bag sig og anerkende de bånd og relationer, der virkelig betyder noget.En: It becomes a time to leave fear behind and recognize the bonds and relationships that truly matter. Vocabulary Words:autumn: efteråretcolorful: farvestrålendereflects: spejlerroasted: ristedechestnuts: kastanjermulled wine: gløggpastry chef: konditordizziness: svimmelhedantihistamines: antihistaminerbargains: flyderitch: kløethroat: halsdecorations: dekorationersymptoms: symptomerallergic: allergiskintervention: indgribensteady: roligeadmiring: beundrerneighbor: naboadventure: eventyrbonds: båndrelationships: relationerpale: blegsailor: sømandcommunity: fællesskabinstincts: sygeplejeforstandurgent: stærktdisaster: katastrofeperseverance: vedholdenhedupcoming: kommende

Kate Reid inherited her love of Formula 1 from her dad. She put her heart and soul into qualifying for a job with the renowned racing team, Williams, but her dream job turned out very differently to what she expected. Then, a public library turned out to be a bridge to Kate's recovery.Growing up in Melbourne, Kate was an asthmatic child who developed an extremely close bond with her dad.He would care for Kate during her frequent asthma attacks by operating a whirring nebuliser, staying next to her as she regained her breath in her bed.Kate became obsessed with her dad's favourite sport — Formula 1 racing. Once Kate experienced the vibration ripping through her body at a race, she decided she would become an aerospace engineer and work in the area she and her dad loved so much.When her dream job turned turned sour, Kate's life took a dangerous turn and she developed depression and anorexia.Kate returned to Australia for treatment, and it was thanks to a public library in Melbourne that she started on the next obsession, the one that would heal her.Kate's croissanterie, Lune, is now a thriving business.Further informationDestination Moon is published by Simon & Schuster.This episode of Conversations was produced by Alice Moldovan. The Executive Producer is Nicola Harrison.It explores eating disorders, disordered eating, pain au chocolat, Paris, Ousia, hospitality, hospo, cafe culture, croissants, start up, self made, CEO, life of a CEO, France, pastry chef, laminated pastries, obsession, control, perfection, perfectionism, tin tin, sibling love, family support, tight family unit, Du Pain et des Idées, boulangerie, Christophe Vasseur, changing careers, formula 1, formula one, racing, motorsports, pit crew and Monaco.To binge even more great episodes of the Conversations podcast with Richard Fidler and Sarah Kanowski go the ABC listen app (Australia) or wherever you get your podcasts. There you'll find hundreds of the best thought-provoking interviews with authors, writers, artists, politicians, psychologists, musicians, and celebrities.

Alina Eisenhauer of Worcester, MA shares the lessons learned from growing her small bakery into a major restaurant, including avoiding burnout, becoming profitable, and leveraging productive systemsGet full show notes and transcript here: https://forrager.com/podcast/153

Bruno Feldeisen understands the emotional aspects of food and cooking. When I interviewed him for my podcast in 2017, we dove deep into the meaning and feelings that go hand-in-hand with preparing food for others. Bruno had a difficult childhood that, while in many ways tragic, created a path to deeper meaning in his life and work. He is a man who cares deeply about being of service to others and is compelled to lead with kindness. I think he's brilliant. Listen to the full podcast here: https://www.marionkane.com/podcast/pastry-chef-bruno-feldeisen-shares/#baking #Canadianchef #BrunoFeldeisen #cbc #TheGreatCanadianBakingShow #BeatBobbyFlay #DonutShowdown #Chopped #kindness #traumarecovery

Get a taste of the chocolatier life from world-renowned pastry chef Amaury Guichon as he shares his story — and the secrets of his craft — with podcaster Latif Nasser. Learn what it takes to construct elaborate, lifelike (and delicious) sculptures from 100 percent confectionery ingredients as Guichon puts the final touches on his signature decadent chocolate clock pastry, complete with delicate gears.TED Talks Daily is nominated for the Signal Award for Best Conversation Starter Podcast. Vote here!Interested in learning more about upcoming TED events? Follow these links:TEDNext: ted.com/futureyouTEDAI San Francisco: ted.com/ai-sf Hosted on Acast. See acast.com/privacy for more information.

Beloved baker David Lebovitz is back on the pod! David is a pastry chef, cookbook author, and one of the OG food bloggers whose recipes and tales of Parisian life have inspired home bakers around the world. The newly revised edition of his bestselling book, “Ready for Dessert: My Best Recipes,” features more than 170 irresistible cakes, cookies, and pastries recipes, and he joins host Jessie Sheehan to talk about it. David also shares about the first chocolate soufflé he ever baked (in his mom's Pyrex measuring cup), and he weighs in on the age-old debate of lemon versus chocolate dessert people. David also walks Jessie through his playful PB&J spin on a classic Linzertorte.Click here for David's Peanut Butter & Jelly Linzertorte recipe. Thank you to California Prunes for their support. Get The Italy Issue here!Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on David: Instagram, newsletter, website, "Ready For Dessert" cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Ang recipe para sa sikat na Dubai Chocolate ay binuo ng tubong Mindanao na Pinoy Pastry Chef Nouel Catis. Marami na siyang nabuong mga recipe ngunit ang Dubai Chocolate ang kaunaunahang sumikat sa buong mundo.

Pastry Chef and CEO of Grá Chocolates, Gráinne Mullins talks Brendan through her favourite chocolate recipes, and why it's such an appealing and versatile ingredient.

The menu at Gargiulo's reflects the family's roots in Sorrento, blending classic Neapolitan recipes with Italian American adaptations. Holidays are celebrated with care, and dishes like zeppole, fig cookies, and pasta with sardines take center stage. When you think of Coney Island, images of roller coasters, the boardwalk, and summer fun come to mind. But for generations of Brooklyn families, the real heart of the neighborhood beats inside a legendary dining room: Gargiulo's Restaurant. Founded in 1907, this historic institution is the oldest business still operating in Coney Island. In my recent chat with Matthew Cutolo, pastry chef and part-owner of Gargiulo's Restaurant, he shared how his family's story intertwines with this iconic Brooklyn landmark.

MANJOT is back on the SUNDAY show with TALOR and MATTY to jump into the mail bag and save some lost fantasy soulsThen they dive in and spend an hour in the NFC WEST to talk about all the fantasy relevant players in each team, what you can expect and when to draft themGet into the great merch at https://linktr.ee/AussieGridironNetwork

Sasha Agafonov is one of the people behind Sloj, which brought exquisite pastries and new dining concept to Belgarde. We spoke about his path to Serbia, via Zanzibar, work with one of the stars of global pastry making and the upcoming peach and kajmak autumn. Notes https://www.instagram.com/sasha_cmon/ https://www.instagram.com/sloj.beograd/ https://www.instagram.com/sloy.bakery/ https://www.instagram.com/nicolas_lambert https://www.dailymail.co.uk/news/article-12172739/CUBE-SHAPED-croissant-named-Crubik-latest-croissant.html https://www.instagram.com/farmaciadelcambio/?hl=en https://thenutshelltimes.com/2018/12/29/brief-histories-of-favourite-balkan-foods/

It's back, baby! Beyond The Cheese is when we talk to a Wisconsin business owner outside the dairy industry to highlight the work they're doing and today, we're spoke with Amy Gorski, Pastry Chef and Owner of Poppy Bakery in Milwaukee. For our Audio Sorbet, Jane has a little problem in her garden and our faithful listeners swoop in to give their advice. And as we always do, we wrap it up with This Shouldn't Be A Thing - Your Wurst Nightmare Edition. As always, thank you for listening, texting and calling, we couldn't do this without you! Don't forget to download the free Civic Media app and take us wherever you are in the world! Matenaer On Air is a part of the Civic Media radio network and airs weekday mornings from 9-11 across the state. Subscribe to the podcast to be sure not to miss out on a single episode! You can also rate us on your podcast distribution center of choice. It goes a long way! Guest: Amy Gorski

It's back, baby! Beyond The Cheese is when we talk to a Wisconsin business owner outside the dairy industry to highlight the work they're doing and today, we're spoke with Amy Gorski, Pastry Chef and Owner of Poppy Bakery in Milwaukee. For our Audio Sorbet, Jane has a little problem in her garden and our faithful listeners swoop in to give their advice. And as we always do, we wrap it up with This Shouldn't Be A Thing - Your Wurst Nightmare Edition. As always, thank you for listening, texting and calling, we couldn't do this without you! Don't forget to download the free Civic Media app and take us wherever you are in the world! Matenaer On Air is a part of the Civic Media radio network and airs weekday mornings from 9-11 across the state. Subscribe to the podcast to be sure not to miss out on a single episode! You can also rate us on your podcast distribution center of choice. It goes a long way! Guest: Amy Gorski

Today's guest is Lisa Donovan, the award-winning writer, pastry chef, and food columnist for The New York Times. Lisa's culinary career has redefined what it means to be a Southern baker and her acclaimed memoir, “Our Lady of Perpetual Hunger,” is a must-read.She joins host Jessie Sheehan to talk about her childhood as an “Army brat” traveling around Europe and the U.S. and how she fell in love with food from a young age. She discusses her culinary career, what Southern “church cakes” are, and why she loves long-form narrative writing. Then, the duo dive into Lisa's strawberry layer cake—a simple, colorful dessert that carries the sweetness of nostalgia in every bite.Thank you to Nordic Ware for supporting She's My Cherry Pie. Use code CherryBombe15 for 15% off your order. Click here for Lisa's Strawberry Layer Cake recipe.Subscribe to our baking newsletter.Jubilee L.A. tickets are on sale now!Get our Power Issue!Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Lisa: Instagram, recipes, “Our Lady of Perpetual Hunger” memoirMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Un dolce semplice che ricorda le belle merende dalla nonna, per Valentina.

Karys Plaxe is a long time HK resident, and recently wrapped up her time as Black Sheep Restaurant Group's head pastry chef. Karys' career before HK ranged from working in MICHELIN-starred pastry programs to overseeing top-level international bakeries where she honed her creative finesse. Apart from being the driving force behind Hong Kong's most famous cake shop, Butter, Karys has also spent the last few years cultivating her passion for yoga. She now hosts all-levels yoga classes, and is taking some time to decelerate and prepare for her next career steps. We chat with Karys about our many issues with Vission Bakery, her work at Dominique Ansel Bakery at the height of the 'cronut' hype, and her recent decision to leave Butter Cake Shop.Get tickets for Backstage Comedy shows: ⁠⁠⁠⁠⁠⁠⁠⁠https://thebackstagehk.com/⁠Subscribe to our Patreon: ⁠⁠⁠⁠⁠⁠⁠⁠https://www.patreon.com/hohopod⁠⁠⁠⁠Leave us a review: (please!) ⁠⁠⁠⁠⁠⁠⁠⁠https://www.ratethispodcast.com/hohohkpod⁠⁠⁠⁠Follow Karys Plaxe on Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/karys.loves.kale⁠⁠⁠Follow Karys Plaxe's yoga page on Instagram: https://www.instagram.com/yogatogether.hk/Follow Mohammed on Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/theothermohammed⁠⁠⁠Follow Vivek on Instagram: ⁠https://www.instagram.com/funnyvivek

From wartime to prosperity, Ambassador Ted Osius shares his personal experience of change in US/Vietnam relations since the end of the war 50 years ago. Best question: Why is Amb. Osius optimistic, even in today's trade climate?   Hint: Nothing is Impossible, the title of both Amb. Osius's book and his previous episode with us. For bonus fun, enjoy the video of Vietnamese female rap artist Suboi!

A fourth-generation pâtissier, Thomas Haas was first introduced to the delicate art of hand-crafting chocolates and pastries in the kitchen of Cafe Konditorei Haas, opened by his great-grandfather in the Black Forest region of Aichhalden, Germany, in 1918. Thomas carried the torch and continued his family's long-standing tradition, apprenticing and working with top chefs in Michelin-starred restaurants across Europe en route to earning his stripes as Konditormeister, or Master Pastry Chef.  In 1995, Thomas was lured to Vancouver to take the role of Executive Pastry Chef at the Four Seasons Hotel, where he met his wife Lisa and twice placed in the top-three in the prestigious annual North American Pastry Chef of the Year competition in New York City. Thomas took an even larger bite of the Big Apple in 1998, when he moved to New York, and as Executive Pastry Chef, helped famed restaurateur and chef Daniel Boulud launch his flagship eatery, Daniel, in Manhattan's Upper East Side. During his time in Gotham, Thomas was singled out as one of the Top Ten Pastry Chefs in America by Chocolatier and Pastry Art & Design magazines and saw his star further rise when he made several appearances on Martha Stewart Living, and other international television shows. Today, Thomas and his wife Lisa own and operate Thomas Haas Chocolates & Patisserie in North Vancouver and the Kitsilano section of Vancouver in British Columbia, Canada. Instagram: @thaaschocolates Website: www.thomashaas.com In this episode we discuss how Thomas fared: Growing up in Germany as part of a pastry and baking dynasty Surviving an apprenticeship with a “crazy genius” pastry chef Honing his skills at a five-star property in Davos and a Michelin one-star restaurant in St. Moritz Fulfilling a dream by moving to the U.S. Snagging the job of a lifetime: Executive Pastry Chef at Daniel in NYC Learning lessons from Chef Daniel Boulud Opening his own business in Vancouver, Canada And much more!

Today's guest is Nicole Rucker, the award-winning pastry chef and owner of L.A.'s cult-favorite bakery Fat + Flour. Nicole is also the author of the new cookbook, “Fat + Flour: The Art of a Simple Bake.” Nicole joins host Jessie Sheehan to talk about falling out of love with baking during the pandemic and how her new book helped her rediscover the joy in it. She breaks down her revolutionary “cold butter method” for foolproof pie dough and walks Jessie through her Blueberry with Lavender and Cream Cheese Crumble Pie recipe from “Fat + Flour.”Click here for Nicole's Blueberry with Lavender and Cream Cheese Crumble Pie recipe. Subscribe to our baking newsletter.Sign up here for Jubilee L.A. updates.Subscribe to Cherry Bombe Magazine to get our summer issue!Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Nicole: Instagram, Fat + Flour L.A., "Fat + Flour" cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook

We're revisiting one of our favorite episodes today—host Jessie Sheehan's interview with Paola Velez, pastry chef and co-founder of Bakers Against Racism, the global bake sale that raised over $2.5 million for social justice causes. She's also the author of “Bodega Bakes: Recipes for Sweets and Treats Inspired by My Corner Store.”Paola joins host Jessie Sheehan to talk all about her book, which she describes as a love letter to both her Dominican heritage and her New York City roots. She shares stories about her childhood growing up in the Bronx, visiting her local bodega and the Stella D'oro factory, and how her mom's love for Guy Fieri inspired her plantain sticky buns. Then, the duo walk through Paola's recipe for the buns, which she has become quite known for. Click here for Paola's Plantain Sticky Buns recipe.To get our new Love Issue, click here. Subscribe to our baking newsletter.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Paola: Instagram, Bakers Against Racism, website, “Bodega Bakes” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes" cookbook

We're revisiting one of our favorite episodes today—host Jessie Sheehan's interview with self-taught pastry chef, community activist, and Cherry Bombe Magazine cover star Natasha Pickowicz. Natasha is known for her unique take on cake baking and decorating, and she's built a cult following for her minimalist creations with maximum flavor. Natasha tells Jessie about her cake-making approach, which she outlines in her book, “More Than Cake: 100 Baking Recipes Built for Pleasure and Community.” They also talk about the Planned Parenthood bake sales that Natasha organized in New York for several years. Natasha shares her soak secrets, love of textured fillings, thoughts on sheet pans and cake stands, frosting philosophy, preferred egg-separating technique, and her belief that time is a crucial ingredient.  Click here for Natasha's Passion Fruit, Coconut & Tequila Layered Cake recipe.For Jubilee 2025 tickets, click hereTo get our new Love Issue, click hereSubscribe to our baking newsletterVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Natasha: Instagram, “More Than Cake” cookbook, websiteMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook