Duff Goldman on the Science of Baking | IBIE 2025
Duff Goldman, celebrity chef and owner of Charm City Cakes, shares how his fascination with the science behind baking drove him to the craft.
October 23, 2025
Listen in as bakers and experts from around the country share their insights and inspirations on all things baking. These exclusive quick takes feature everything from what bakers learned about opening a bakery to advice for scaling up to thought leadership on current baking industry trends and issues.
Duff Goldman, celebrity chef and owner of Charm City Cakes, shares how his fascination with the science behind baking drove him to the craft.
Brian Wood, head baker at Starter Bakery, shares his first experience with the kouign-amann and learning to master it.
Chrissy Traore, co-founder of See & Be Kitchen, shares her thoughts on what it means to be an artisan baker at IBIE 2025.
Learn how Amie Smith, owner of AMIE Bakery on Cape Cod, made AMIE Academie baking classes a financial success.
After 10 years in business, Amie Smith, owner of AMIE Bakery on Cape Cod, has gained a new perspective on local competition.
Getting a brick-and-mortar bakery off the ground is a team effort, and knowing all the moving parts is an essential part of the process. Melissa Yanc, owner of Quail
Craft to Crumb speaks to Jin Caldwell and Kyurim “Q” Lee, owners of JinJu Patisserie in Portland, OR, following the business’ Outstanding Bakery win at the 2025 James Beard Foundation Restaurant & Chef Awards.
Craft to Crumb chats with Cat Cox, owner of Country Bird Bakery in Tulsa, OK, after she was named the winner of the Outstanding Pastry Chef or Baker category at the 2025 James Beard Foundation Restaurant & Chef Awards.
Mollie Lothman and Jeff Hirleman, co-owners of McLain’s Bakery, share what led to their expansion from one bakery to six additional locations.
Sharon Reitz and Lisenia Salazar talk about how they work in sync at McLain’s Bakery to keep things moving at the bakery’s six locations.
Jill McEnroe, owner of Frannie Franks Coffee Cakes, details how her bakery strengthens its customer base by participating in farmers markets.
Chris Hanmer, owner of CH Patisserie, shares what he’s looking for at IBIE 2025 to support his patisserie staff.
Duff Goldman, celebrity chef and owner of Charm City Cakes, shares how his fascination with the science behind baking drove him to the craft.
Brian Wood, head baker at Starter Bakery, shares his first experience with the kouign-amann and learning to master it.
Chrissy Traore, co-founder of See & Be Kitchen, shares her thoughts on what it means to be an artisan baker at IBIE 2025.
Learn how Amie Smith, owner of AMIE Bakery on Cape Cod, made AMIE Academie baking classes a financial success.
After 10 years in business, Amie Smith, owner of AMIE Bakery on Cape Cod, has gained a new perspective on local competition.
Getting a brick-and-mortar bakery off the ground is a team effort, and knowing all the moving parts is an essential part of the process. Melissa Yanc, owner of Quail
Craft to Crumb speaks to Jin Caldwell and Kyurim “Q” Lee, owners of JinJu Patisserie in Portland, OR, following the business’ Outstanding Bakery win at the 2025 James Beard Foundation Restaurant & Chef Awards.
Craft to Crumb chats with Cat Cox, owner of Country Bird Bakery in Tulsa, OK, after she was named the winner of the Outstanding Pastry Chef or Baker category at the 2025 James Beard Foundation Restaurant & Chef Awards.
Mollie Lothman and Jeff Hirleman, co-owners of McLain’s Bakery, share what led to their expansion from one bakery to six additional locations.
Sharon Reitz and Lisenia Salazar talk about how they work in sync at McLain’s Bakery to keep things moving at the bakery’s six locations.
Jill McEnroe, owner of Frannie Franks Coffee Cakes, details how her bakery strengthens its customer base by participating in farmers markets.
Chris Hanmer, owner of CH Patisserie, shares what he’s looking for at IBIE 2025 to support his patisserie staff.
Heather Leavitt, owner of Sweet Heather Anne in Ann Arbor, MI, shares recent shifts she’s noticed in wedding dessert orders.
Chris Hanmer, owner of CH Patisserie, outlines why he invested in the front-of-house when he first opened the Sioux Falls, SD, patisserie.
Marissa Sertich Velie, executive director of Retail Bakers of America (RBA), outlines the integral role RBA plays in welcoming retail bakers to the International Baking Industry Exposition.
Jessica Landry, lead baker at Farrell Bread & Bakery, shares how quick thinking led to long-term innovation for bread proofing.