Baking

Welcome to Scent Sliced Bread.

We're your host, Charlotte Atchley, editor of Baking and Snack.

and Lucas Cooney-Mertz, Features Editor of Baking and Snack.

Today, we're joined by Sean Padarakis, Director of Sales and Operations for Regional DSD Food Service for H&S Bakeries.

Welcome to ScentSliced Bread, Sean.

And so if that is perimeter in-store bakery or if that is sourdoughs or other things, if you can't adapt quickly to the changing tides, then you'll fall behind.

So that's the challenge.

And I just want to shout out that's the American Bakers Association's Baking Feeds America campaign.

acclimation too, right? Water boils at a different temperature.

Baking's a little different.

Yeah.

I mean, it's not a common elevation, right?

Cooking's kind of easy, though.

Baking's hard.

I can

bake.

I can

bake.

Baking's like exact times.

Cooking's like you just...

Oh, I mean, any excuse for me to do loads of baking.

I'm making brownies tomorrow.

Would the podcast be called Baking and Tori Spelling?

Baking a Tory spelling.

Sorry I got washed up 90 stars on to show me their favourite baking recipes.

There's something in there, actually.

That was Chaya Conrad, inventor of the Chantilly cake and owner of Bywater Bakery in New Orleans.

[upbeat music] Award-winning food writer Anne Byrn has written several books on American food, with a special focus on baking.

She's joined us on the show many times over the years to discuss her work, most recently her book Baking in the American South, a collection of 200 recipes that's packed with culinary history and knowledge.

Anne Byrn, you were just the person I thought to turn to when-

Mm-hmm

... added.

That is correct.

And in the book, in Baking in the American South, I knew that flour was so important.

Baked.

As in B-A-I-T? As in B-A-K-E-D, baked.

Oh, baked.

Baked.

Bake.

Backen.

Roasting cooks meat or veggies on a rack in the oven at high temperature to develop flavor and caramelization.

Roast.