On today's episode of All in the Industry®, Shari Bayer's guests are Claudine Pépin, co-founder and President of the Jacques Pépin Foundation, and the only daughter of iconic chef, TV host and cookbook author Jacques Pépin; and Rollie Wesen, co-founder and Executive Director of the Jacques Pépin Foundation and the...

We met Henry Jones two years ago at the first International Symposium on Bread in 2017. Back then, he was making a name for himself as the head baker at Butcher Bee in Charleston, SC. He’d initially joined the team to work under the head baker, Joe Shea, who...

Ever wonder how scientists analyze the microbiome of human and animal guts, or of sourdough starters and other cultured foods? We take a deep dive into the purpose and methods of microbial ecology with Dr. Erin McKenny following her keynote presentation. Whether or not you’re a trained scientist, you’ll learn...

To understand how a two-day workshop can contain a controlled experiment on how sourdough starters affect outcomes of finished breads, we spoke to Guylaine Lacaze. She reveals details about our current scientific understanding of sourdough cultures, the sourdough library at Puratos, and the story of a very well-traveled levain named...

When we got word that a biscuit expert was in attendance at the International Symposium on Bread, we knew we needed to sit down for a conversation about flour, butter, and yeast! Karl Worley shares tips on making the perfect biscuit – one that can hold up when making the...

To kick off our interviews at On the Rise 3, The International Symposium on Bread, Peter Reinhard sits down to talk about the evolution of “The Future of Bread.” This year, the symposium switched up the format to include three workshop tracks for participants: The Future of Bread Lies in...

Dr. Erin McKenney gives an eye-opening talk about the latest results from the Citizens Science Sourdough Project, which seeks to understand the biology underlying the differences among starters and the changes (or lack of change) in starters through time. Erin and her team collected hundreds of starter samples from around...