My son recently told me that he did not regard my work as “a real job” because he often hears me talking about cupcakes and bread during “my meetings”.
He is not completely wrong; In King Arthur we spend a disproportionate amount of time thinking and talking about every aspect of the world of baking, from trends (Hello, ornate cakes), in techniques (we love you, reverse cream), to TOOL, COMPONENTSAND cooking books.
We thought other curious ovens could want our conversations. So we got on the air waves with our new podcast, Things bakers know. Will episode gets a deep diving on a particular theme; For our debut season's COHOST COHOST with five episode David Tamarkin and I have already discussed Chocolate cookies, birthday cakeAND pizza; For the remaining two episodes this season we are talking ass AND biscuits. In each episode, we interview other highly talented ovens, express our deep -held thoughts and share interesting stories of how baking intersects with everyday life. We also dedicate part of each episode to answer your ripening questions. (Record yours hereand you can appear in a future episode!)
Photographs by Tucker Adams
In the first season, you will learn about the first baked space, hear from Pizzaiolo Dan Richer on how to make extraordinary pizza in your home oven, get some tricks to make excellent cakes from two of the best ovens in business, learn about the startling biscuits between biscuits and basketball. chocolate. I laugh a lot in every episode (I mean a lot), because we are spending a really fun time making this podcast. And hopefully you have so much fun listening. Hopefully enjoy the pilot season; We will return this fall with 10 (!) New episodes.
You can hear Things bakers know IN Apple OR Spotifyor wherever you get your podcast. Sign up, so never miss an episode, share it with your friends, and leave us a summary. For more information, visit KingarturrBaking.com/podcast.
