Jeanne Plumley and Rebecca Miller share how their experience with creating the bakery’s Epic Pie Tasting event has helped them build relationships with their customers and the community.
Ellery Miller, daughter of Rebecca Miller, CEO of Peggy Jean’s Pies, reflects on how the bakery thrives in a matriarchal culture.
Rebecca Miller, CEO of Peggy Jean’s Pies, reflects on her upbringing and how it led her to eventually operating the family-owned bakery with her mother.
Mike Ambeliotis, head of business operations for Mediterra Bakehouse, reflects on his father’s decision to start growing heritage Red Fife wheat in 2015.
Hear Nick Ambeliotis, founder of Mediterra Bakehouse, talk about his pride in running a family-owned operation.
Niko Ambeliotis, head of production at Mediterra Bakehouse, shares his thoughts on the art of baking.
Gary VanderStelt, owner of Sprinkles Donut Shop, shares how the bakery approaches innovation with the intention to set its products apart from competition.
Gary VanderStelt, owner of Sprinkles Donut Shop, shares a hack that the bakery uses to clean individual parts of the donut line more efficiently.
Adam Paterakis, co-owner of Baltimore-based Kneads Bakeshop, talks about the importance of cultivating a work environment that promotes its people.
Loïc Hémery, executive chef for Kneads Bakeshop, shares how he was brought into the bakery project and the inspiration behind the cafe’s artisan menu.
Tyler Vegetabile, head baker of Kneads Bakeshop, reflects on the bakery’s values and how they are influencing product development for the future.
Jordan Gershberg, director of engineering of Kneads Bakeshop, dives into the process behind designing the bakery’s production floor and how it reflects the value of transparency in the company’s operation as a whole.
Jeanne Plumley and Rebecca Miller share how their experience with creating the bakery’s Epic Pie Tasting event has helped them build relationships with their customers and the community.
Ellery Miller, daughter of Rebecca Miller, CEO of Peggy Jean’s Pies, reflects on how the bakery thrives in a matriarchal culture.
Rebecca Miller, CEO of Peggy Jean’s Pies, reflects on her upbringing and how it led her to eventually operating the family-owned bakery with her mother.
Mike Ambeliotis, head of business operations for Mediterra Bakehouse, reflects on his father’s decision to start growing heritage Red Fife wheat in 2015.
Hear Nick Ambeliotis, founder of Mediterra Bakehouse, talk about his pride in running a family-owned operation.
Niko Ambeliotis, head of production at Mediterra Bakehouse, shares his thoughts on the art of baking.
Gary VanderStelt, owner of Sprinkles Donut Shop, shares how the bakery approaches innovation with the intention to set its products apart from competition.
Gary VanderStelt, owner of Sprinkles Donut Shop, shares a hack that the bakery uses to clean individual parts of the donut line more efficiently.
Adam Paterakis, co-owner of Baltimore-based Kneads Bakeshop, talks about the importance of cultivating a work environment that promotes its people.
Loïc Hémery, executive chef for Kneads Bakeshop, shares how he was brought into the bakery project and the inspiration behind the cafe’s artisan menu.
Tyler Vegetabile, head baker of Kneads Bakeshop, reflects on the bakery’s values and how they are influencing product development for the future.
Jordan Gershberg, director of engineering of Kneads Bakeshop, dives into the process behind designing the bakery’s production floor and how it reflects the value of transparency in the company’s operation as a whole.
