Get an inside look at Peggy Jean’s Pies, a women-owned artisan pie bakery in Columbia, MO known for its matriarchal culture and fresh, innovative flavors.
Jeanne Plumley, founder of Peggy Jean’s Pies, shares her tips and tricks for achieving the perfect pie crust.
Rebecca Miller describes a typical day at the Columbia, MO-based artisan pie bakery.
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.
Craft to Crumb is here to spark new ideas, conversations and connections among artisan bakers and business owners. Take a look at how — and why — Craft to Crumb came to be.
This episode of the CMB Study Hall series focuses on the preferment and mixing stage of making baguettes using the autolyse method.
This episode of the CMB Study Hall series focuses on the shaping and scoring of baguettes and how to properly load the oven.
In this episode of the CMB Study Hall series, CMB Lee Ann Adams offers pro tips for the baguette portion of the exam and evaluates the final product.
Go behind-the-scenes at Mediterra Bakehouse, a family-owned and operated artisan bakery in Pittsburgh, PA.
Get an inside look at Mediterra Bakehouse’s pastry production process, as led by pastry production manager, Shannon Koppes.
Get an inside look at Peggy Jean’s Pies, a women-owned artisan pie bakery in Columbia, MO known for its matriarchal culture and fresh, innovative flavors.
Jeanne Plumley, founder of Peggy Jean’s Pies, shares her tips and tricks for achieving the perfect pie crust.
Rebecca Miller describes a typical day at the Columbia, MO-based artisan pie bakery.
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.
Craft to Crumb is here to spark new ideas, conversations and connections among artisan bakers and business owners. Take a look at how — and why — Craft to Crumb came to be.
This episode of the CMB Study Hall series focuses on the preferment and mixing stage of making baguettes using the autolyse method.
This episode of the CMB Study Hall series focuses on the shaping and scoring of baguettes and how to properly load the oven.
In this episode of the CMB Study Hall series, CMB Lee Ann Adams offers pro tips for the baguette portion of the exam and evaluates the final product.
Go behind-the-scenes at Mediterra Bakehouse, a family-owned and operated artisan bakery in Pittsburgh, PA.
Get an inside look at Mediterra Bakehouse’s pastry production process, as led by pastry production manager, Shannon Koppes.
Get an inside look at Mediterra Bakehouse’s two deck ovens featuring thermal oil insulation, which make scaling up production at the bakery more efficient while ensuring final product consistency.
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.
