Rise Up! The Baker Podcast with Mark Dyck

<p>Kevin Masse started a small bakery in a small state, but he didn't stay small for long. These days, Small State Provisions has two locations in the Greater Hartford, CT area, is open seven days per week and is...

<p>Scott France travelled extensively before settling down in Seattle, starting in the food business and joining Macrina in 2016. Now he spends his days leading a team of over 200 employees and serving customers via six...

<p>Travis Gerjets is back on the podcast and holy dinah, he's got a five year old bakery now! A coffee shop, cafe and airstream trailer full of awesomeness too. </p> <p>On this episode, Mark and Travis dig deep into the...

<p>Lisa and Nic Romano had careers in food and hospitality, and got into market baking so Nic could stay home with his young family. But when business took off and they had a chance for a Big Leap, they both dove in...

<p>Tim Kastner loves bread and he loves the solitude of bread baking. He also loves working at the Bread Lab, a wholesale bread bakery in St. Paul, Minnesota. </p> <p>In this episode, Tim shares the origins of the Bread...

<p>When Chris DiPiazza needed a break from his IT business, he took a cooking class with a bread baker. That class opened up a portal that changed his life and career. From small beginnings, Chris slowly built up his...

<p>Erica Leahy was working in an office job when she realized she had missed her calling. So she gave up her stock options and health plan, left the office and set off for the life of a pastry chef. After unpaid...

<p>Gillian Lundgren was lured to the Bay Area by her favourite aunt and has never left. Through a long and varied career as a baker in San Francisco, from bakeries to pop ups, she founded Black Jet Baking Co. right down...

<p>Carly Rossmeissl wants to experience everything baking has to offer. Since graduating from baking school she's travelled from New York to Austin to Wisconsin, working with bread, cakes, desserts and even stuffed...

<p>There's something special about small town bakeries. And when your bakery is on the main street of a small town in the heart of Sonoma, California and you're baking stellar bread from a massive brick oven, well, now...

<p>When Mark Hart decided to go out on his own, he built a commercial baking space, but not for his own production baking. Instead, he and his partner Luis Cabral started Rise Baking Lab, a teaching and event space...

<p>Jonathan Stevens new book, The Hungry Ghost Bread Book, is a throwback to the first wave of books on artisan baking in the 1990's. And for good reason, because Jonathan has been part of the North American bread scene...

<p>Holly Showalter was a pastry chef in Virginia when the big skies of Montana came calling to her. After several years working different jobs and settling into the local community, Holly opened Wild Oats Baking. Now...

<p>Today Mark is joined by Karen Bornarth of the Bread Bakers Guild of America and Martin Barnett of the Baking Association of Canada to talk about the state of the baking industry in North America. </p> <p>They reflect...

<p>Once Lyndsey Bell realized that the corporate life was not for her, she and her partner Jay Valeri dove into the world of donuts and coffee. Since they found their sweet spot and opened Bigfoot Donuts seven years ago...