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A croissant for plant-based eaters? Famed French bakery Marie Blachère is working on it!
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Karen Lauterstein created Sattva Vida’s wholesome, delicious energy bites that are best enjoyed with a nice cup of coffee.
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What makes Dough Doughnuts so extra-specially scrumptious? Steven Klein gives us the scoop.
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If you think Pain d’Avignon’s slow-fermented breads are to-die-for, wait til you get a load of their traditional French croissants, made with 83% European butter.
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Up now: Faith and Brandon Lee, owners of specialty coffee shop Bird & Branch. Their bright, beloved location in Hell’s Kitchen has become a favorite haunt for locals.
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We recently caught up with Danielle Sepsy, founder of bakery and catering company The Hungry Gnome.
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Today, we’ve got Amy Rothstein, founder of chai/spiced drink maker DONA, (pronounced like the name Donna in case you were wondering)..
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Today’s subject is Dank founder Caitlin Makary, whose vegan banana bread is the delicious kernel around which the company was built.
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We had the privilege of catching up with Agatha Kulaga, CEO and co-founder of Ovenly, a retail and wholesale bakery based in NYC, for our first installment.