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. MAY 6

    Regenerative Baking #20: Season 2 Summary

    We're back with another thematically-organized summary of Regenerative Baking's last nine episodes, as told via clips of guests that felt like they were in conversation with each other. This season’s theme was, “What does it look like to bake with place in mind?”, and the clips in this summary cover the concept of “place” from every angle: from being involved with your local community, to making desserts on a glacier in Alaska, to the effects of gentrification and colonization on food cultures, to yourself and your own food memories as "place," and how that connects you to the food system around you, and much, much more.   Full show notes and further reading links (for each excerpted episode) available at dresslerparsons.com/regenerativebaking Instagram: @regenerativebaking and @dresslerparsons

    1h 42m

  2. 11/26/2024

    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 (@brooklyngranaryandmill), 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.    Full show notes and further reading links available at dresslerparsons.com/regenerativebaking Instagram: @regenerativebaking and @dresslerparsons Patreon: patreon.com/regenerativebaking

    37 min

  3. 11/15/2024

    Regenerative Baking #18: Colleen Orlando of Little Loaf Bakeshop

    Little Loaf Bakeshop (@littleloafbakeshop) 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.    Full show notes and further reading links available at dresslerparsons.com/regenerativebaking Instagram: @regenerativebaking and @dresslerparsons Patreon: patreon.com/regenerativebaking

    40 min

  4. 11/05/2024

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

    Luis Medina recently opened The Flour Bender Bakeshop (@flourbendertroy), 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.    Full show notes and further reading links available at dresslerparsons.com/regenerativebaking Instagram: @regenerativebaking and @dresslerparsons

    35 min

  5. 08/30/2024

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

    Carla Finley (@apt2bread) 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.   Full show notes and further reading links available at dresslerparsons.com/regenerativebaking   Instagram: @regenerativebaking and @dresslerparsons

    38 min

  6. 08/13/2024

    Regenerative Baking #15: Botanical Baking with Hayley McKee

    The dream of turning a garden into beautiful baked goods comes to life with Hayley McKee (@stickyfingersbakery), 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.   Full show notes and further reading links available at dresslerparsons.com/regenerativebaking   Instagram: @regenerativebaking and @dresslerparsons

    33 min

  7. 07/30/2024

    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 (@iamestefa) 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.   Full show notes and further reading links available at dresslerparsons.com/regenerativebaking   Instagram: @regenerativebaking and @dresslerparsons

    38 min

  8. 07/16/2024

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

    Andrea Aliseda (@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.   Full show notes and further reading links available at dresslerparsons.com/regenerativebaking   Instagram: @regenerativebaking and @dresslerparsons

    40 min
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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 - 2025
  • Episodes
    21
  • Rating
    Clean
  • Copyright
    © 2023 Regenerative Baking
  • Show Website
    Regenerative Baking

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