Podcast appearances and mentions of violet bakery

Markus Hippi speaks to Claire Ptak, owner of Violet bakery and cake shop in East London, and Alexei Korolyov catches up with Marc Almert, sommelier at Zürich's Baur au Lac hotel. Plus: Tomos Lewis updates us on the maple syrup situation in Canada and the week's top food-and-drink headlines. See omnystudio.com/listener for privacy information.

If you consider yourself a baking fiend and know how to work a dough hook, Liz Prueitt of Tartine Bakery and Claire Ptak of London's Violet Bakery are two names you need to know. The pair chat with executive editor Christine Muhlke on today's episode about all things baked goods. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Co-hosts Sue S. Chan and Sara Solomon sit down with Claire Ptak of Violet Bakery in East London to discuss codependency, growing up with addiction at home and the light on the other side. Together, they discuss Claire's early life, which led her to baking and a desire to care for others. Now on the other side of her childhood experience, her hopeful and inspiring outlook has led her to create boundaries, self-care rituals and identify slowing down as a pathway to healing. Sue and Sara continue the conversation around codependency, highlighting symptoms and consequences of living with an addict, and offer tools and sources to support those who face these struggles. To support our podcast: anchor.fm/eatinginisolation instagram.com/violetcakeslondon instagram.com/careofchan instagram.com/sueperchan solomontherapy.com eatinginisolation@careofchan.com --- Send in a voice message: https://anchor.fm/eatinginisolation/message Support this podcast: https://anchor.fm/eatinginisolation/support

What drives people to stake their livelihood on sponge? Three cake makers discuss the pressure and privilege of creating show-stopping centrepieces for major celebrations. From a perfect replica of a cow to a cake hanging from the ceiling, they reveal the engineering and money that go into some of the most formidable bakes. Emily Thomas meets Claire Ptak, owner of Violet Cakes, who made the cake at Prince Harry and Meghan Markle’s wedding, Pardeep Gill from Sweet Hollywood which specialises in wedding cakes for the Asian community in the UK, and Asha Batenga Jumba from Cakely Uganda in Kampala. Plus, we’ll hear some toe-curling stories of baking disasters. (Composite image: Claire Ptak of Violet Bakery icing the wedding cake of Britain's Prince Harry and US actress Meghan Markle, Credit: Getty Images; Pardeep Gill standing with large wedding cake, Credit: Sweet Hollywood; Asha Batenga icing a cake; Credit: Cakely Uganda).

Amanda and Jeremiah interview two surprise guests and dish on the royal wedding cake. Violet Bakery: www.violetcakes.com Connect with Amanda: Instagram: www.instagram.com/amandaefaber/Facebook: www.facebook.com/amandaefaber/Twitter: twitter.com/amandaefaber Connect with Jeremiah:Instagram: www.instagram.com/jeremiahbakes/Facebook: www.facebook.com/jeremiahbakes/Twitter: twitter.com/jeremiahbakes Follow Flour Hour:Facebook: www.facebook.com/FLOURHOURpod/Twitter: twitter.com/FLOURHOURpod "Wedding March" by Felix Mendelssohn, arranged by Jeremiah"Flour Hour Theme Song" composed by Jeremiah

Claire Ptak of Violet Bakery talks to Ruthie Rogers, MBE, Michelin star Chef and co-founder of The River Cafe about never hiring a pastry chef and conceiving the idea for her world renowned restaurant in McDonalds.

Baking it Out with Claire Ptak On Episode 24 of The Food Podcast we talk to Claire Ptak, a Californian born chef, food writer, columnist, podcaster, collaborator and owner of Violet Bakery in London. We chat about her childhood in the kitchen, working at Chez Panisse in Berkeley, California, before moving to London and launching a business. Being a working mum is folded in, along with notes on style and seasonal baking. We dive into one of my favourite topics, Female Collaboration and hear from long time collaborators Cliodhna Prendergast and Imen McDonnell. We explore the importance of getting into the kitchen to BAKE IT OUT. This means finding order in the disorder, a practise Claire swears by. And hey, there's some

Follow Candied Violet Cupcake by Violet Bakery Continuing in our theme of looking at some of the foods that we wellness disciples are meant to avoid, we have devoted Episode 13 to an exploration of sugar, which is the one substance that every food tribe from paleo to vegans can agree on as The Evil One. The problems with white sugar are many and range from obvious to surprising (and alarming). Depending on what you read, sugar is meant to be responsible to everything from weight gain to acne (the obvious) to wrinkles, mood swings, depression, immune problems and, in some reports, even cancer. Oh and it's addictive. THE Violet Bakery: a little California love in Hackney! There are a number of programmes out there dedicated to helping you quit your addiction to the sweet stuff, the most famous of which is Sarah Wilson's I Quit Sugar. And the internet is full of recipes for cakes, scones, pancakes and more made with "clean" ingredients - just check Pinterest. And look, we've tried them and while some are delicious (raw key lime pie seems to work), others can't exactly replace your grandmother's red velvet. But the real question is: need they?In Episode 13, we spoke to a woman well-trained in ways of sweet: pastry chef of Chez Panisse fame, baker, podcaster and East London foodie Claire Ptak. Originally from California, Claire started selling her beautiful baked goods on Broadway Market before opening Violet Bakery, her beautiful cafe on Wilton Way in Hackney that has quickly become an East London landmark. Tune in for some insights into how some of us seem to be able to enjoy sugar in moderation with no issues (French girls, we're looking at you), how to train your palate to taste flavours other than just sweet (so you can know how much sugar to use), and when sugar really does make you sick. Links below to Violet Bakery, Claire's excellent cookbook and her own podcast, The Violet Sessions. Violet Bakery The Violet Sessions Life Butter Radio RSS Blog RSS

This week on Milk Street Radio, we visit Claire Ptak of Violet Bakery in London. Claire says under-beat, under-fold and under-bake; plus we’ll give you our take on chocolate, prune and rum cake; Dan Pashman of the Sporkful talks about the science of snacks; New Yorker writer Adam Gopnik breaks down his perspective on cultural appropriation and food; we’ll offer you the best way to beat egg whites, and as always, host Christopher Kimball and Sara Moulton will take all your cooking questions! Originally aired 10/28/2016.

Claire Ptak of Violet Bakery in London says under-beat, under-fold and under-bake; plus chocolate, prune and rum cake with Rayna Jhaveri, Dan Pashman of The Sporkful on the science of snacks; Adam Gopnik of The New Yorker on cultural appropriation; and the best way to beat egg whites.

Hello and welcome to this week's episode of My Big Idea, an ASOS podcast. This week's guest is Claire Ptak: food writer, recipe developer, consultant and owner of Violet Bakery based in East London. Originally from California, Claire worked as a pastry cook and later pastry chef for Alice Waters at Chez Panisse in Berkeley. After moving to London, Claire started her business as a market stall on Broadway Market, cooking from home before opening the café in 2010. Claire makes a point of using all organic ingredients such as eggs, sugar and flour in her recipes, which fits with the down to earth character of the bakery. Aside from running Violet Bakery, Claire writes for the Guardian and recently published her cook book 'The Violet Bakery Cookbook', containing her own recipes for treats such as butterscotch blondies, chocolate and hazelnut and toffee cake. Claire has also been involved in writing several books for the restaurant Leon and a guide to making your own confectionary. Asos editor Danielle... See acast.com/privacy for privacy and opt-out information.