Chrissy Traore on Establishing a Bakery Franchise | See & Be Kitchen
Chrissy Traore, founder of See & Be Kitchen, breaks down how she approached building out the bakery’s new franchising program.
December 19, 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.
Chrissy Traore, founder of See & Be Kitchen, breaks down how she approached building out the bakery’s new franchising program.
Deanna Halcrow, co-founder of Emerald City Bagels, discusses why she and her daughter, Jackie, chose to open another brick-and-mortar shop vs. expanding the wholesale business.
Harra Conticelli, pastry manager at Moxie Bread Co., shares why balancing creativity and production is important to the bottom line in a small operation.
Harra Conticelli, pastry manager at Moxie Bread Co., looks to trends, seasons and nostalgia to get ideas for the bakery’s next big thing.
Pippa Clark, owner of Moxie Bread Co., talks about the unexpected findings the B Corp application process revealed about the community-focused bakery.
Oren Salomon, founder of Starship Bagel in Lewisville, TX, shares what he and his team did differently ahead of competing in BagelFest 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.
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
Chrissy Traore, founder of See & Be Kitchen, breaks down how she approached building out the bakery’s new franchising program.
Deanna Halcrow, co-founder of Emerald City Bagels, discusses why she and her daughter, Jackie, chose to open another brick-and-mortar shop vs. expanding the wholesale business.
Harra Conticelli, pastry manager at Moxie Bread Co., shares why balancing creativity and production is important to the bottom line in a small operation.
Harra Conticelli, pastry manager at Moxie Bread Co., looks to trends, seasons and nostalgia to get ideas for the bakery’s next big thing.
Pippa Clark, owner of Moxie Bread Co., talks about the unexpected findings the B Corp application process revealed about the community-focused bakery.
Oren Salomon, founder of Starship Bagel in Lewisville, TX, shares what he and his team did differently ahead of competing in BagelFest 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.
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.