Food For Thought: Bakers Gotta Bake

Automatic TRANSCRIPT

Hi Bomb Squad. Welcome to food for thought. A Radio Cherry bomb miniseries. I'm Kerry diamond founder of Cherry bomb. We wanted to know what's on the minds of food folk across the country so last year we hit the road to eat drink and talk with hundreds of you and recorded the whole thing live since many of you are home right now and doing a lot of baking. We thought it'd be nice to dip into our tour archives and bring you the best vour. Baker talks get ready to hear from some amazing folks about their love of all things sugar flour and butter speaking of butter. Thank you to carry gold for supporting our food for thought tour Carey. Gold is the Irish brand known for. Its award winning butter and cheese made with milk from grass fed cows from family farms all over. Ireland. We'll be hearing more about their amazing products later so stay tuned carry. Gold is also helping US bring to life our jubilee. Two Point Oh conference. It's happening this Sunday April fifth entirely on instagram. You CAN RSVP via Cherry bomb dot com. We've got a great lineup for you including Alice Waters Dorie Greenspan Michelle Ma Bailey and many others in addition to carry gold. We need to thank Jane. Walker by Johnnie Walker Maple Hill creamery and the winds of Rio. Ha for their support. If you'd like to take part in Jubilee two point Oh and share something. You're making baking or doing just use the Hashtag CB jubilee so everyone can follow along. See You on Sunday okay. Everybody let's hear from cake artist. Amanda Favor who spoke during our Atlanta tour stop. Our event was held at Jeff Anchor. Toronto's star provisions and it was the very first stop on our two thousand eighteen tour topic baking in the future. Of course my brain went to spaceships. The beastie boys song intergalactic and freeze dried astronaut food. But since those are all really craft ideas. I decided to ask Instagram with the future. Baking would be. Here's what I heard. There was speculation about baking with herbs. Three D. sugar printed bakes baking with even more alternative flowers. Sugars fats superfoods. Baking on space stations. More focus on using sustainable ingredients in baking using natural food dyes baking with cricket flour and I could go on and on for my instagram research. And maybe one day we'll get together and three D. print up some chocolate. Eclair is made with cricket flour. I would eat them. Would you guys please try right? Not but I figured before we got into the future we need to talk about now and why we bake to me. It's very personal. Baking is currently a beautiful delicious way that we treat ourselves and others. It's a way to celebrate the good days and get us through tough days. I hope in the future that will be making baking mostly for celebrations Those are the most on aches but for now. I'm happy to bake the cakes for the Tina fey style. She shaking on the times when that's the appropriate thing to do and I'm happy to pan. Bang my cookies. Have you guys made the PAN being cookies? We take the sheet pan and flat in the cookies out. It's a great way to get out some angst but I cannot wait for the day I feel like when I think about the future. I can't help thinking about the events that will bake for and I can't wait for the day. We Bake for celebration of our first female president. That would be pretty awesome. I can't wait to bake for my daughter when she gets a job and she has equal pay and it's not even a thing by then she's five years old right now and I love her to come in and say I got a job. Here's what I'm getting paid and I'm like so excited because equal and I hope she doesn't even know why I'm excited another thing that we can use to predict. The future of baking is currently. Who are the baker's I lurk around a lot on social media and I've noticed and you probably have to if you follow bakers that the community is crazy strong for topic? They can go really nostalgic very gingham. Full skirts vary betty draper. I thought about wearing that tonight and then I was like The Baker's I know are thoroughly modern. The trend of collaboration over competition is something. That's talked about often and I'm really happy to say that I see it in action every day. The passionate bakers that I know are fantastic people. There is a flurry of ideas. Sharing idea honing encouragement bakers. Come up with very creative ways to help their communities and a generous sharing skills this to me is the way of the future. Women are amazing. You guys know that but sometimes I think we let the amazingness of another woman make us feel less amazing and I don't see that so much with baking in baking I see less comparison and more celebration of our differences for example something as simple as frosting a cake their endless ways to do it. You can pipe your frosting smoother frosting comb your frosting you can cover your frosting and then that's not even talking about all the different flavors that you could have but I do see that Baker's don't divide up into groups of frosting people. We don't support this mood broadcasting people because I'm smooth frosting girl or support the REF frosting people because I'm a rough frosting girl. It crosses all the lines. There's a respect for another Baker's art that comes without having to make yourself feel lesser or suspicious of the other person we learn from each other and we're excited to see the other bakers succeed because it means baking a succeeding in that means we. All win is Baker's so all that laughable about who are the bakers are and what are we baking. What is the future of baking? I think there maybe less opportunities to work with our hands in the just because of technology and all these things that are really wonderful. But I'm sure that we'll still make bread. Bakers will still mix up flour salt sugar yeast. Because it's amazing. We love to eat it and the process of making it is an experience like no other in the future. We'll be able to do even more with our devices. I can't even come up here without my device but I do think that will put our devices down. Put some candles on a cake. Celebrate another year of life and enjoy the cake together even in the future and I think that we will still no matter how much we learn about our health and make decisions about how to build our best bodies. We'll still continue to things like a warm cookie because it makes all this like shitty moments worth it to get that cookie. It's totally worth it. In the future the techniques will change. The ingredients will evolve our will look and perform differently. The future of baking is super solid because baking is a way to bring people together. It brings communities together friends together families together and whether we're living in cities on a farm apartments houses or even future science state space pods which I really like to think about. I think something sweet and baked will still draw out and draws together. It's an affordable luxury. It's creative it's comforting and it's fun and it was all of these things for our grandmothers and it'll be these things for our children too. So cheers speaking. Thank you Amanda. If any of you need some cake decorating info or just a burst of loveliness be sure to check out what? Amanda is up to on Instagram. Next we'll hear from Sam cade of cakes from Dallas Texas tour. Stop at the Beautiful Adolphus Hotel. So Hi my name is. Sam Cade a case and obviously here to talk about the future of food but for me personally when I WANNA talk about food. I really can only talk about cake. I eat sleep and breathe cake all day every day in this really all started with a major sweet tooth and I know a lot of people say they have a major sweet tooth but no no no. I have a major sweet tooth. I get messing donuts every Friday. If you know you know and I also eat cake for breakfast every day with Black Coffee. It is just the perfect way to start. A sweet tooth is something to be dealt with. So you combine that with a knack for anything creative that tends to be on the Messier side. Any Arts and crafts project really just anything. That just makes a huge mess. You put those two together. That's pretty much cake decorating. It all started. I've worked everywhere from just your typical bakery to a waffle dessert food truck. I worked there when I was down in Austin attending the University of Texas and I soon began to discover that millennial birthday cakes. I didn't realize this was such a thing these tended to be shaped. I don't know who I thought I could do shakes because I was just starting in. They were typically alcohol focused hints your twenty first birthday cake a lot of bottles a lot of drunk barbies that kind of thing. So two years on an awesome went by like a complete blur. I was attending business. Classes somewhat and baking cakes on the side and somewhat trying to maintain a social life and by the end of it as you can predict. I dropped out of school and took my last accounting final. Thank God and started French Pastry School in New York. Two weeks later so pastry school pretty much just confirmed everything I already knew and that I don't have the patience for bread. Baking CHOCOLATE MAKING. I wish I did but I really just love cake any K- I got my absolute dream job at Momofuku bar. I was so excited. It was the best of the bus but I missed doing the one on one cakes that I did down in Austin. I missed that one on one customer interaction in the custom orders so before I knew it I moved back to Dallas. Which is where. I'm from to start doing custom cakes. So that's a little bit about me and you can of realize how I got literally right here and but now let's talk about cake. I think my young cake is probably a little different than you would expect so I think we can all agree. The birthday cake is so timeless like everyone has memories of a birthday like the concept. Probably like cheers. Few things are universally celebrated as a birthday with some version of a cake. But as real no everything is getting upgraded and although the birthday cake is so intertwined with tradition it needs to be upgraded like everything else. We're competing like everyone else to me. Competition isn't really what you would expect. It's taken me. I guess. Five years of making cakes to realize that everyone has a birthday and birthdays are three hundred sixty five days of the year so there's plenty of birthdays and birthday cakes to really go around for everyone. So you're not really. I don't even think of like competing with other bakeries or other bakers as much of a thing I feel like now in two thousand eighteen and any food industry. You're kind of competing with things like pop cultural performances or like social stunts. Everybody's trying to be the wow factor of the night so really what I mean by that to put in more simple terms is I want any cake to be the most instagram aspect of an event. I wanted to be the most virtually shared. This sounds like a little aggressive. How are we going to do that with a birthday cake? It's just it doesn't matter so let's back up. I really think that it's about like balancing a mix of competition inspiration from things like food trends artists on the rise pop culture icons in fashion movements. Really anything like that. Like the best example is my most popular. Cakes are my food cakes. And if you're like what the Hell is a food cake? It's anything anything you want to be like your favorite food. Turn into a cake. So I've done everything from like a water cheeseburger for three hundred people to like a Sushi board to an officer plotter meat and cheese spread pancake. Stack. I'm sure you can find your favorite food on their. This kind of cake is a direct correlation to where think the consumer's mindset is today. If you look through your instagram feed. What is on there more than anything else? It's probably food. Okay and I know this crowds. Instagram feed is filled with food. So I think that are just like perfectly represent if you can find the balance for me. I think of balancing like inspiration in competition with the categories. I mentioned before. And then also you just need to add in that personal element that direct to that customer consumer. That's when you get the magic that's when you get the instagram. That's when you get the virtual share little things like this like I feel like every time I look at my email. I seriously get crazier request. I don't know where people get these ideas. I think it's from like pinterest and TV shows and who knows but everyone seems to be trying to order something crazier than the last. If they're not trying to beat their cake. They ordered last year from me. They're trying to beat the cake their front ordered last week. I seriously like email. I need to change it immediately. It's it's pretty fun and dramatic. I think it's unnecessary but it's fun. It keeps it keeps my day to day interesting so yeah so I feel like now in any aspect. People don't always want the bestseller or what's the most popular. They see. They want something. That's completely custom to them and just totally unique in one of a kind so really like as I'm baking. There's a few questions I asked myself pretty much every I'm like. How can the case that may today be different than yesterday? And what trends and my most excited for tomorrow that I can infuse today. And what are people doing in other industries on? How are they setting the social media bar so high? Don't like to look at cakes or food industries. I like to go completely out of the box so things like that. Keep my day to day interesting and really key. Eat Baking case different every single day. I know that sounds like can get repetitive. But it's really different. I've made about twenty to thirty cakes a week and I also got D magazine's best birthday cake two years in a row. I'm pretty convinced. They just created that category. I think they just created it to get free cake at the event to add to the open bar. But it's fine I'll take it. I'll take it so it's been. I've had an amazing time here in Dallas and I just think it's important to keep like the mindset of developed here of like constantly creating evolving and looking around so I can add onto the inspiration and definitely the competition. That's going to be waiting for me so wish me luck. We'll see how it goes. Thank you SAM. Be SURE TO CHECK OUT. Kids cakes on instagram. To See SAM's creations will be back with our next piece of baking wisdom after we hear word from Kerry Gold Carry. Goat is delicious all natural butter and cheese made with milk from Irish grass fed cows. Our Farming Families Pass their craft and knowledge from generation to generation on fifth-generation goes back over two hundred fifty years. This traditional approach is the reason for the rich taste of carry gold enjoy delicious new sliced shredded. Carry go cheddar cheese available in mild or savory flavors at retailer near you find your nearest store it carry code. Usa DOT COM. Get ready to hear from one of my favorite baking bad asses. Rebecca Mason also known as the Sugar Ferry Rebecca is the owner of fluff baked bar in Houston Texas. The talk was recorded at Nancy's hustle. One of the coolest places in that big town being the face of something is really hard right and so now I just put myself in a position where I get to do it all over again. We finally got to a point where I could hide in the kitchen and waved to people instead of actually talk to them because not everybody gets my sense of humor. You asked me what my favorite thing is and I'll tell you none of it because I've making it for eight years or are they look at you in the kitchen and they like. She looked so angry right. I've considered Bo talks. I all these things because I have a resting bitch face. You know. Unfortunately you know not unfortunately but it's a fact like our male counterparts in the kitchen. They're focused right. You see the chef on the line and he's hollering at someone. He's not angry. He's focused right. But I'm in the kitchen with the equivalent of Pastry Napalm and I'm angry so these are all these things that as a business owner I didn't think about. I thought I just get to go in and make cookies right. So let's now let's just do it all over again right so I'm going to pick up. Fluffy Baked Bar. And I'm GonNa put it somewhere else. I can't tell you yet where Lisa's signed. We're doing it it's happening but I'm not telling you where yet and I get to do this all over again. I get to learn new customers and they get to learn me and I get to find you know now now. We have a parking spots and they're all mine and you can park their right. You don't have to drive around the buildings but it's I don't know why I keep doing it to myself. Maybe it's this passion that I have this fact that I like to make delicious cookies and pies and bars and brownies and ice creams and now croissants in Karachi's and cinnamon rolls and I just keep going and going and going. It's hard though it's very hard. It's it's crazy it's insane. You know I've already mentioned. Mrs Wilson wants this. My mom I literally couldn't do this without her like they say what is it they say behind. Every man is a good woman. We'll guess what behind every pastry chef? There's a damn good mom right and she's Oh anti misuses. She's there every Saturday. Morning comes see her so these are the things that as a woman business owner trying to make my way. That are my hurdles that I have to go through every day. So if you do come in the bakery and I'm not angry I promise you can wave to me. You can say hi to me. But these are things that people don't realize and don't think about you just see this rosy cheeked ruffled apron girl making cookies and you think that's Betty Crocker. That's you know who that's supposed to be well. Obviously I'm not right but I'm still good at my job. I'm still good at what I do. I have successfully had a business for almost nine years and from what I understand. That's kind of a landmark moment and so I just want everyone who follows behind like who comes every every person who comes in my kitchen like every person that I am in the world or you know Julianne all buddy all an equity and all these ladies who are killing it in their game like we're showing future females like. Come on you can kill it too. So that's really my food for thought. Thank you Rebecca. If you want to help out the fluff team check out the fluff. Big Bar website to see what cookies and Merch. They have available for our last talk. We'll hear from my good friend. The one and only join the Baker Aka Joy Wilson. She joined us for our event at the ace hotel during our stop in New Orleans Baker as the name implies and a blogger a yoga teacher and and a teacher of baking. I opened up my Bake House home studio two years ago now and not that half an hour ago. I made a sweet potato pies with them in my house for Thanksgiving and it has felt like a lot of my work is alone on a computer and opening my house to people has been really rewarding way to connect with people in and out of New Orleans so my story and journey with food started like anyone who's obsessed with it in my parents kitchen and my dad taught me how to bake and he is a neurotic enthusiastic. Baker and didn't give me any issues. Don't worry I also learned from my aunt. Who was blinded by a brain tumor in her thirties and she baked before and after she lost her sight and she taught me a lot about being connected to your ingredients through touch. When you don't have all of your senses and then I started working in restaurants which is absolutely insane thing to do. You have to guard your spatulas so they don't use like onions. Nina and I feel when I think about the future of food I think back to a future of food. That happened in my opinion. Ten to fifteen years ago that I was serendipitous Lee. A part of a started my blog Baker about eleven years ago now and it didn't didn't know it at the time but it was a big transition in the way that people have access to recipes and home cooks and it opened up a lot of different voices in the food world and opened up access for people to have interactions with different recipes and different from different countries and cultures and it was a cool time and I still blog and I might be the only one that still does it. And that's okay when I think about where we're headed Feels daunting and exciting. And it's you know it's impossible to know but with all of that uncertainty. I wanted to steal it down to the things that are certain like the idea that baking soda and buttermilk make the best biscuits or the idea. That fried donuts are always better than baked doughnuts. And I don't even know why we do that other thing why we don't need to do that. And the certainty now and in the future that baking is a practice an art and for the people that love it a lot. It's meditation but its aim is connection connection to the people that million flower or the people that grow your strawberries and a connection over celebration or over loss or seeking comfort and I think that the future food is in the generosity of our connection in that way and it creates space to know each other to me and I know it's just a cookie or it's just a cake but it is creating a space to be curious about someone or to learn something and so I think our future and our intention behind that connection thank you. Joy Joy by the way is teaching some baking classes on zoom. That you do not want to miss. Check out her instagram for more details. That's it for today. Show a big thank you to carry gold for supporting our tour and providing us with beautiful butter and cheese at each stop. Our show is produced by just seidman. And Hey Justin I in the rest of the Cherry bomb team sent our best to all of you. Hang in there. Everybody as always. Thanks for listening. You're the bomb

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