Regenerative Baking

Dressler Parsons
  • 5.0 (8)
  • FOOD
  • UPDATED BIWEEKLY
Regenerative Baking

Dressler Parsons, a pastry cook, enlists the help of food, farming, and sustainability experts to design a climate-friendly bakery of the future.

  1. NOV 26

    Regenerative Baking #19: Patrick Shaw-Kitch of Brooklyn Granary and Mill

    Patrick Shaw-Kitch was the head baker at Blue Hill at Stone Barns for five years, and is now opening Brooklyn Granary and Mill, a flour mill and bakery in Brooklyn that will source grain directly from regenerative farmers, and sell bread, pastries, and fresh-milled flour to customers. In this very bread-nerdy episode, Patrick and Dressler dig into the nitty-gritty hows and whys of whole grain bread baking, independent seed breeders, the best ways to test out new flours, which grains are destined to be bread, Patrick's business model and goals for Brooklyn Granary and Mill, the economics of regional grains, and so, so much more.

    37 min

  2. NOV 15

    Regenerative Baking #18: Colleen Orlando of Little Loaf Bakeshop

    Little Loaf Bakeshop is a queer woman-and-trans-owned bakery in Poughkeepsie, New York. In this episode, Dressler talks to co-owner Colleen Orlando about her journey in the food world, vegan recipe testing, building community through pastries, the inclusive culture of the bakery, how queerness shows up in baking, stoneground flour, vegan cheese and butter, how limitations can actually fuel creativity, and so much more.

    40 min

  3. NOV 5

    Regenerative Baking #17: Luis Medina of The Flour Bender Bakeshop

    Luis Medina recently opened The Flour Bender Bakeshop, a real-life regenerative bakery in Troy, New York--and we recorded this interview shortly before the opening, so it's full of the very potent excitement of celebrating a bakery about to be born. Tune in for a discussion of how the bakery came to be, Luis's plans for his menu and suppliers, dreams of a community space, his background in food systems and nonprofits, waxing poetic about grains, the challenges of implementing regenerative frameworks as a small business, and much, much more.

    35 min

  4. AUG 30

    Regenerative Baking #16: Carla Finley of Apt. 2 Bread

    Carla Finley has seen her Brooklyn apartment-based micro-bakery take on a handful of evolutions. From the early days of the pandemic shutdowns to a full-swing bread operation, to slowing down and re-calibrating with an eye toward the future, Apt. 2 Bread has resiliently ebbed and flowed like the sourdough starter at the heart of the operation. In this episode, Carla and Dressler chat on a couch in the (temporarily) packed-up bakery and discuss Carla’s food industry journey, her love of bread, the elusive question of work-life balance when working in kitchens, the concept of not-for-profit restaurants, a technique to make cinnamon rolls especially soft, her plans for a hands-on European bread education (which she’s now fully in the midst of, and chronicling via social media and Substack), and so much more.

    38 min

  5. AUG 13

    Regenerative Baking #15: Botanical Baking with Hayley McKee

    The dream of turning a garden into beautiful baked goods comes to life with Hayley McKee, an Australian baker and author of the cookbook "Sticky Fingers, Green Thumb," which features almost sixty recipes celebrating vegetables, herbs, and edible flowers in cakes and other sweet snacks. In this episode, Hayley and Dressler chat about fennel in cakes, hands-on food education for kids, bold and unexpected flavors in desserts, finding community gardens near you, native Australian plants, Hayley's post-punk musical past, the history of feminist restaurants and cafes, and so much more.

    33 min

  6. JUL 30

    Regenerative Baking #14: Estefania Trujillo Preciado on Food Memories

    What memories do certain foods bring back for you? And how do you go about preserving those memories? Estefania Trujillo Preciado is a chef, educator, and artist documenting intergenerational culinary stories in Colombia. She teaches a class on food memories and all their inherent magic--and in fact, we get into magical realism a lot in this episode, along with Colombian produce, using video to preserve ancestral cooking techniques, a traditional Colombian dessert that's also a community gathering, collages, creatively avoiding censorship, the power and possibility of food memories, and much, much more.

    38 min

  7. JUL 16

    Regenerative Baking #13: Andrea Aliseda on the Universe of Nixtamal

    Andrea Aliseda is a Mexican-American recipe developer, writer, and forthcoming cookbook author based in LA. In this episode of Regenerative Baking, with the season 2 theme of "What does it look like to bake with place in mind?" we cover contemporary Mexican-American chefs baking with Indigenous ingredients like nixtamal and masa harina; Andrea's forthcoming plant-based Mexican cookbook, and her journey from vegetarianism to veganism and back again; the expansive possibilities of Mexican cuisine; getting bitten by the cooking bug; the political history of bake sales, including one she's baking for on August 3rd called Bakes For Palestine; and so much more.

    40 min

  8. MAY 24

    Regenerative Baking #12: Shreema Mehta of Climate Cookery

    What would it look like to step outside of the ingredients we’re used to baking with, and to hone in on some officially-labeled underutilized crops? This episode dives into just that with writer and entrepreneur Shreema Mehta (@climatecookery). She has a Masters in Public Policy and Conservation Biology, a background in journalism and PR, and launched a tamarind hot sauce company in 2020 after reading a report on underutilized crops from the Food and Agriculture Organization of the United Nations. Listen in for what it means for something to be labeled an underutilized crop, the realities of starting a small food business, linking environmental science to pop culture and food history, crop databases, universal basic income, foraging in New York City, and so much more.

    26 min
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Trailer

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About

Dressler Parsons, a pastry cook, enlists the help of food, farming, and sustainability experts to design a climate-friendly bakery of the future.

Information

  • Creator
    Dressler Parsons
  • Years Active
    2023 - 2024
  • Episodes
    20
  • Rating
    Clean
  • Copyright
    © 2023 Regenerative Baking
  • Show Website
    Regenerative Baking

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