Welcome to the CMB Study Hall series, brought to you by Craft to Crumb and Retail Bakers of America (RBA).
In this special-edition episode, Lee Ann Adams, CMB, dives into the basic principles behind baker’s percentage and how it can be used to evaluate recipes.
Susan Bae, pastry chef and partner at Moon Rabbit, shares her thoughts after winning Outstanding Pastry Chef or Baker at the 2026 James Beard Foundation Awards.
Hope Romeo, executive pastry chef at Wild Crumb, shares her thoughts after Wild Crumb wins Outstanding Bakery at the 2026 James Beard Foundation Awards.
Get a sneak peek behind the counter at Country Bird Bakery, a Midwest staple that uses its inventive spirit, strong commitment to local farmers and unconventional schedule to deliver “big bread energy.”
