The Perfect Rise: Conversations with RBA

The Retail Bakers of America Association
  • 5.0 (2)
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"The Perfect Rise: Conversations with RBA" is your all-access pass to the heart of the retail baking industry. Each episode brings you inside the kitchen with leading bakers, educators, and innovators who share their stories, tips, and insights. From the secrets of achieving the perfect loaf to navigating business growth, we explore what it takes to elevate your baking craft and career. Whether you’re a seasoned pro, an aspiring baker, or simply hungry for inspiration, tune in and discover how the Retail Bakers of America helps you rise to every challenge—and savor every success.

  1. What Happens When Restaurants Stop Hiring Pastry Chefs? | Chef Kristen Egan, CMB

    May 29

    What Happens When Restaurants Stop Hiring Pastry Chefs? | Chef Kristen Egan, CMB

    In this episode of The Perfect Rise, Kimberly Houston speaks with Kristen Egan about the changing realities of pastry, hospitality, and culinary education. From working in luxury hotels and some of the country’s most respected fine dining kitchens to building a successful pastry business and eventually teaching at the CIA, Chef Egan has experienced nearly every side of the industry. This conversation explores: • Why pastry craftsmanship still matters • The decline of dedicated pastry programs in restaurants • What today’s culinary students are struggling with most • How COVID impacted the next generation of kitchen professionals • The realities of burnout and entrepreneurship • Why young chefs should stop rushing into leadership roles • What it really takes to earn the Certified Master Baker title Chef Egan also shares thoughtful insight into mentorship, technical standards, and the future of pastry in modern hospitality. For bakery owners, pastry chefs, educators, students, and hospitality professionals alike, this episode is both a reflection on where the industry has been—and a conversation about where it’s headed next. Become a Member

    55 min
  2. Steam, Systems & the Future of Bagels with Craig Hutchinson

    May 15

    Steam, Systems & the Future of Bagels with Craig Hutchinson

    What happens when a fine dining chef challenges one of the most traditional processes in baking?  In this episode of The Perfect Rise, Kimberly Houston sits down with Craig Hutchinson, COO and co-owner of Olmo Bagels, to talk about how innovation, hospitality, and operational thinking helped transform a pandemic pivot into one of the most talked-about bagel brands in the country.  Craig shares how Olmo Bagels pioneered a New Haven-style bagel by using fresh-milled grains, steam technology instead of traditional boiling, and a production system designed for consistency at scale. The conversation dives deep into bakery operations, workplace culture, training, leadership, product quality, and why “numbers don’t lie” has become a guiding philosophy inside the business.  This episode is packed with insight for bakery owners, pastry professionals, and anyone navigating growth in the food industry without sacrificing craftsmanship or hospitality.  Connect with Olmo Bagels. Follow on Instagram Learn more about Rational Products. Become a Member

    30 min
  3. From Burnout to Bakery Owner with Kady Miller

    May 1

    From Burnout to Bakery Owner with Kady Miller

    What do you do when giving 150% to someone else’s dream gets you nowhere? You build your own. In this episode of The Perfect Rise, Kimberly Houston sits down with Kady Miller, founder of Alchemy Bake Lab in Houston, Texas, for an honest conversation about what it really takes to build a bakery from the ground up. After being laid off from her corporate job, Kady made the decision to go all in on herself. What followed was a journey filled with pivots, rapid growth, hard lessons, and major wins. From building her business with unemployment income to hitting six figures during COVID with no-contact dessert delivery, Kady shares the behind-the-scenes reality of bakery ownership. In this episode, we discuss: • Starting a bakery after being laid off  • The mindset behind betting on yourself  • Scaling from home kitchen to storefront  • Hiring, leadership, and team culture  • Why trusting your intuition matters in business  • “Train your replacement” and other growth strategies This conversation is packed with real insight for bakers, students, and entrepreneurs alike. If you’ve ever wondered whether you’re ready to take the leap—this episode might be exactly what you need to hear. Become a Member

    1 hr
  4. From Engineering to Bakery Owner: The Systems Behind Sustainable Success with Rachel Lou Martindale

    Apr 17

    From Engineering to Bakery Owner: The Systems Behind Sustainable Success with Rachel Lou Martindale

    Most people think baking is about creativity. Rachel Liu Martindale will tell you it’s about systems. In this episode of The Perfect Rise, Rachel shares what it really looks like to walk away from a stable engineering career and build a bakery from the ground up—without skipping the hard parts. From scaling recipes and calculating margins to testing demand through pop-ups and navigating a business through COVID, this conversation pulls back the curtain on what it takes to create a business that actually lasts. We talk about the gap between being a great baker and being a prepared business owner, why slow growth protected her business, and how rebranding around identity and market demand reshaped everything. Rachel also offers a candid look at leadership—what it means to manage a small team, set operational boundaries, and build a business that doesn’t require you to sacrifice your life to sustain it. If you’ve ever thought about opening a bakery—or you’re already in it and feeling the pressure—this episode will challenge how you think about growth, success, and what it really takes to stay in the industry long-term. Become a Member

    43 min
  5. What It Takes to Lead the Baking Industry with Martin Barnett (B.A.C.)

    Apr 3

    What It Takes to Lead the Baking Industry with Martin Barnett (B.A.C.)

    There’s a version of the baking industry that people want to believe in—one where hard work, consistency, and great products are enough to guarantee success.  But the reality? It’s more complicated than that.  In this episode of The Perfect Rise, I’m joined by Martin Barnett, Executive Director of Baking Association of Canada, who has spent nearly five decades in the industry—spanning family bakeries, hospitality, education, and now national leadership.  What was meant to be a temporary role during a moment of uncertainty turned into something much bigger. And through that experience, Martin has had a front-row seat to what’s actually working—and what’s not—across the baking industry today.  This conversation pulls back the curtain on:  • The decisions that stabilized an entire organization during crisis  • Why the industry is harder than most people are willing to admit  • The shift from hustle to sustainability in modern bakeries  • The real reason workforce challenges still exist  • What mentorship and training should look like moving forward  But more than anything, this episode challenges the way we define success.  Because it’s not just about what you produce—it’s about how you lead, how you adapt, and how you build something that can actually last.  If you’re serious about your place in this industry, this is a conversation you don’t skip. Become a Member

    41 min
  6. The Business of Flour: Nancy Muller on Relationships, Consistency, and Legacy

    Mar 23

    The Business of Flour: Nancy Muller on Relationships, Consistency, and Legacy

    What does flour have to do with growth, consistency, and long-term success in the baking industry? More than most people realize.  In this episode of The Perfect Rise, Kimberly sits down with Nancy Muller, a foodservice professional with more than 30 years of industry experience and over 22 years in baking, to talk about the business side of one of the most foundational ingredients in the industry.  Nancy shares how early memories of baking with her grandmother, admiring Betty Crocker, and studying nutritional science shaped her path into foodservice. From there, the conversation moves into the real-world business lessons bakery owners and operators need to hear: why relationships matter more than transactions, how the right flour program supports consistency and profitability, what blind spots show up when bakeries begin scaling, and why “shortcuts” are often smart operational solutions.  This episode is a powerful reminder that the Business of Baking is not just about what you make. It is about the systems, trust, consistency, and decisions that help a business rise for the long haul.  In this episode, we cover:  • Nancy’s journey into foodservice and baking  • How science supports baking problem-solving  • Why relationships are everything in the baking business  • How bakery owners should think about flour beyond cost  • Common scaling blind spots in retail bakeries  • Why consistency matters more than ego  • What legacy really looks like in this industry Connect with Nancy Online: Instagram Become an RBA Member Become a Member

    22 min
  7. E28: From Family Bakery to Regional Business: Lynn Schurman’s Story

    Mar 6

    E28: From Family Bakery to Regional Business: Lynn Schurman’s Story

    What does it take to grow a small-town bakery into a thriving regional business? In this episode of The Perfect Rise Podcast, host Kimberly Houston sits down with Lynn Schurman, co-owner of Cold Spring Bakery in Minnesota and former Education Director for the Retail Bakers of America. Cold Spring Bakery began as a small family operation in 1946, founded by Lynn’s in-laws after her father-in-law learned baking while serving in the Navy during World War II. When Lynn and her husband Dale purchased the bakery in 1986, they faced a major challenge: the business that once supported a single family now needed to support several. Rather than shrinking back from the pressure, they made a bold decision that changed everything. By expanding into wholesale distribution, building delivery routes, and strategically balancing retail and business-to-business sales, Cold Spring Bakery evolved into a growing operation with multiple retail locations, dozens of employees, and customers across the region. In this conversation, Lynn shares: • How Cold Spring Bakery grew from a small shop to a regional bakery operation • Why wholesale distribution helped stabilize the business year-round • The leadership lessons she learned managing more than 60 employees • The biggest gaps she saw in bakery education during her time with RBA • Why community bakeries remain such an important part of family traditions With decades of experience as a bakery owner, industry leader, and educator, Lynn brings a powerful perspective on what it takes to build a bakery that lasts. If you’ve ever wondered how bakeries grow, adapt, and stay connected to their communities over generations, this is a conversation you won’t want to miss. Become a Member

    22 min
  8. E27: Raising the Standard in Baking Education

    Feb 20

    E27: Raising the Standard in Baking Education

    What does it really take to become a Certified Master Baker—and then choose to teach the next generation? In this episode of The Perfect Rise, I sit down with Jesse Jackson III, CMB, Baking & Pastry Instructor at the Culinary Institute of America and one of only two African American Retail Bakers of America Certified Master Bakers. This conversation isn’t just about titles.  It’s about discipline. Standards. Repetition. Legacy. Chef Jesse walks us through the long game of mastery—from working in high-level kitchens to earning one of the most respected credentials in our industry—and why choosing education was the next evolution of his career. If you’re serious about building a career that lasts, this episode is required listening. In This Conversation, We Cover: • What it really means to pursue the Certified Master Baker credential  • Why foundational skills still separate good bakers from great ones  • The discipline behind repetition—and how mistakes actually build mastery  • What culinary students need to understand before enrolling in school  • Why teaching may be one of the most impactful paths in baking today Chef Jesse shares honest insights about Michelin-level environments, the responsibility of instruction, and how to align your career with long-term purpose—not just short-term applause. Whether you’re a student, educator, bakery owner, or someone pursuing professional certification, this episode reinforces one core truth: Mastery is built slowly—and on purpose. About Chef Jesse Jackson III Chef Jesse Jackson III is a Baking & Pastry Chef Instructor at the Culinary Institute of America in Hyde Park, NY. After years as a pastry chef and entrepreneur, he earned the Certified Master Baker designation through the Retail Bakers of America—one of the highest professional achievements in the field. Today, he is committed to shaping the next generation of bakers through rigorous standards and real-world instruction. If you care about the future of baking education, credentials, and professional growth—this episode belongs in your rotation. Listen now and raise your standard. #CertifiedMasterBaker #CulinaryEducation #BakingStandards #PastryCareer #ThePerfectRise Become a Member

    47 min
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Ratings & Reviews

5
out of 5
2 Ratings

About

"The Perfect Rise: Conversations with RBA" is your all-access pass to the heart of the retail baking industry. Each episode brings you inside the kitchen with leading bakers, educators, and innovators who share their stories, tips, and insights. From the secrets of achieving the perfect loaf to navigating business growth, we explore what it takes to elevate your baking craft and career. Whether you’re a seasoned pro, an aspiring baker, or simply hungry for inspiration, tune in and discover how the Retail Bakers of America helps you rise to every challenge—and savor every success.

Information

  • Creator
    The Retail Bakers of America Association
  • Years Active
    2025 - 2026
  • Episodes
    34
  • Rating
    Clean
  • Copyright
    © 2026 The Perfect Rise: Conversations with RBA
  • Show Website
    The Perfect Rise: Conversations with RBA

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