The Perfect Rise: Conversations with RBA

What do you do when giving 150% to someone else’s dream gets you nowhere?You build your own.In this episode of The Perfect Rise, Kimberly Houston sits down with Kady Miller, founder of Alchemy Bake Lab in Houston, Texas, for an honest conversation about what it really takes to build a bakery from the ground up.After being laid off from her corporate job, Kady made the decision to go all in on herself. What followed was a journey filled with pivots, rapid growth, hard lessons, and major wins.From building her business with unemployment income to hitting six figures during COVID with no-contact dessert delivery, Kady shares the behind-the-scenes reality of bakery ownership.In this episode, we discuss:• Starting a bakery after being laid off • The mindset behind betting on yourself • Scaling from home kitchen to storefront • Hiring, leadership, and team culture • Why trusting your intuition matters in business • “Train your replacement” and other growth strategiesThis conversation is packed with real insight for bakers, students, and entrepreneurs alike.If you’ve ever wondered whether you’re ready to take the leap—this episode might be exactly what you need to hear.Become a Member

Most people think baking is about creativity.Rachel Liu Martindale will tell you it’s about systems.In this episode of The Perfect Rise, Rachel shares what it really looks like to walk away from a stable engineering career and build a bakery from the ground up—without skipping the hard parts. From scaling recipes and calculating margins to testing demand through pop-ups and navigating a business through COVID, this conversation pulls back the curtain on what it takes to create a business that actually lasts.We talk about the gap between being a great baker and being a prepared business owner, why slow growth protected her business, and how rebranding around identity and market demand reshaped everything. Rachel also offers a candid look at leadership—what it means to manage a small team, set operational boundaries, and build a business that doesn’t require you to sacrifice your life to sustain it.If you’ve ever thought about opening a bakery—or you’re already in it and feeling the pressure—this episode will challenge how you think about growth, success, and what it really takes to stay in the industry long-term.Become a Member

There’s a version of the baking industry that people want to believe in—one where hard work, consistency, and great products are enough to guarantee success. But the reality? It’s more complicated than that. In this episode of The Perfect Rise, I’m joined by Martin Barnett, Executive Director of Baking Association of Canada, who has spent nearly five decades in the industry—spanning family bakeries, hospitality, education, and now national leadership. What was meant to be a temporary role during a moment of uncertainty turned into something much bigger. And through that experience, Martin has had a front-row seat to what’s actually working—and what’s not—across the baking industry today. This conversation pulls back the curtain on: • The decisions that stabilized an entire organization during crisis • Why the industry is harder than most people are willing to admit • The shift from hustle to sustainability in modern bakeries • The real reason workforce challenges still exist • What mentorship and training should look like moving forward But more than anything, this episode challenges the way we define success. Because it’s not just about what you produce—it’s about how you lead, how you adapt, and how you build something that can actually last. If you’re serious about your place in this industry, this is a conversation you don’t skip.Become a Member

What does flour have to do with growth, consistency, and long-term success in the baking industry? More than most people realize. In this episode of The Perfect Rise, Kimberly sits down with Nancy Muller, a foodservice professional with more than 30 years of industry experience and over 22 years in baking, to talk about the business side of one of the most foundational ingredients in the industry. Nancy shares how early memories of baking with her grandmother, admiring Betty Crocker, and studying nutritional science shaped her path into foodservice. From there, the conversation moves into the real-world business lessons bakery owners and operators need to hear: why relationships matter more than transactions, how the right flour program supports consistency and profitability, what blind spots show up when bakeries begin scaling, and why “shortcuts” are often smart operational solutions. This episode is a powerful reminder that the Business of Baking is not just about what you make. It is about the systems, trust, consistency, and decisions that help a business rise for the long haul. In this episode, we cover: • Nancy’s journey into foodservice and baking • How science supports baking problem-solving • Why relationships are everything in the baking business • How bakery owners should think about flour beyond cost • Common scaling blind spots in retail bakeries • Why consistency matters more than ego • What legacy really looks like in this industryConnect with Nancy Online: InstagramBecome an RBA MemberBecome a Member

What does it take to grow a small-town bakery into a thriving regional business?In this episode of The Perfect Rise Podcast, host Kimberly Houston sits down with Lynn Schurman, co-owner of Cold Spring Bakery in Minnesota and former Education Director for the Retail Bakers of America.Cold Spring Bakery began as a small family operation in 1946, founded by Lynn’s in-laws after her father-in-law learned baking while serving in the Navy during World War II. When Lynn and her husband Dale purchased the bakery in 1986, they faced a major challenge: the business that once supported a single family now needed to support several.Rather than shrinking back from the pressure, they made a bold decision that changed everything.By expanding into wholesale distribution, building delivery routes, and strategically balancing retail and business-to-business sales, Cold Spring Bakery evolved into a growing operation with multiple retail locations, dozens of employees, and customers across the region.In this conversation, Lynn shares:• How Cold Spring Bakery grew from a small shop to a regional bakery operation • Why wholesale distribution helped stabilize the business year-round • The leadership lessons she learned managing more than 60 employees • The biggest gaps she saw in bakery education during her time with RBA • Why community bakeries remain such an important part of family traditionsWith decades of experience as a bakery owner, industry leader, and educator, Lynn brings a powerful perspective on what it takes to build a bakery that lasts.If you’ve ever wondered how bakeries grow, adapt, and stay connected to their communities over generations, this is a conversation you won’t want to miss.Become a Member

What does it really take to become a Certified Master Baker—and then choose to teach the next generation?In this episode of The Perfect Rise, I sit down with Jesse Jackson III, CMB, Baking & Pastry Instructor at the Culinary Institute of America and one of only two African American Retail Bakers of America Certified Master Bakers.This conversation isn’t just about titles. It’s about discipline. Standards. Repetition. Legacy.Chef Jesse walks us through the long game of mastery—from working in high-level kitchens to earning one of the most respected credentials in our industry—and why choosing education was the next evolution of his career.If you’re serious about building a career that lasts, this episode is required listening.In This Conversation, We Cover:• What it really means to pursue the Certified Master Baker credential • Why foundational skills still separate good bakers from great ones • The discipline behind repetition—and how mistakes actually build mastery • What culinary students need to understand before enrolling in school • Why teaching may be one of the most impactful paths in baking todayChef Jesse shares honest insights about Michelin-level environments, the responsibility of instruction, and how to align your career with long-term purpose—not just short-term applause.Whether you’re a student, educator, bakery owner, or someone pursuing professional certification, this episode reinforces one core truth:Mastery is built slowly—and on purpose.About Chef Jesse Jackson IIIChef Jesse Jackson III is a Baking & Pastry Chef Instructor at the Culinary Institute of America in Hyde Park, NY. After years as a pastry chef and entrepreneur, he earned the Certified Master Baker designation through the Retail Bakers of America—one of the highest professional achievements in the field. Today, he is committed to shaping the next generation of bakers through rigorous standards and real-world instruction.If you care about the future of baking education, credentials, and professional growth—this episode belongs in your rotation.Listen now and raise your standard.#CertifiedMasterBaker #CulinaryEducation #BakingStandards #PastryCareer #ThePerfectRiseBecome a Member

In this episode of The Perfect Rise, we sit down with Chad Ecklof, third-generation owner of Ecklof Bakery, to talk about legacy, leadership, and why profit literacy—not just passion—is the difference between survival and sustainability.Chad shares how nine years in the U.S. Navy shaped his leadership style, what it’s like working side by side with his father in a legacy bakery, and how outdated pricing systems led him to build The Baker’s Bench—a tool designed by a baker, for bakers.This conversation is a must-listen for bakery owners, educators, and anyone serious about the business of baking.In this episode, we cover:• What legacy bakeries get right about leadership and longevity • Why most bakeries don’t fail from poor product—but poor pricing visibility • How ingredient cost changes quietly erode profit if you’re not watching • The difference between pricing by instinct and pricing with intention • What bakers actually need to understand about gross profit • Why education must bridge the gap between the recipe and reality • How systems support craftsmanship instead of replacing itWho this episode is for:• Retail bakery owners and operators • Bakers thinking about opening a brick-and-mortar shop • Culinary educators and students • Anyone navigating rising ingredient costs and shrinking marginsExclusive RBA Member Benefit: Baker’s Bench AccessRBA members receive special access to The Baker’s Bench, a bakery-focused pricing and profitability tool created by fourth-generation baker Chad Eckolf.When you sign up for Baker’s Bench, you’ll be asked during onboarding if you’re a Retail Bakers of America member. During your 14-day trial, RBA memberships are verified internally. Once confirmed, you’ll receive a unique code directly from the Baker’s Bench team to apply when upgrading to a paid account.No public code required—just sign up, complete onboarding, and we’ll take care of the rest.👉 Get started here: https://bakersbenchapp.comAt Retail Bakers of America, we believe great baking deserves great businesses. This episode is about building both.🎧 Listen now and learn how clarity, systems, and stewardship create bakeries that stand the test of time.Become a Member

What does real mastery look like when nobody’s watching?In this episode of The Perfect Rise, I’m joined by Colette Christian—chef, educator, and certification powerhouse—whose career started in professional kitchens at 14 and evolved through hotels, production baking, business ownership, and culinary education.We talk about the unsexy truth behind skill: repetition, systems, and the willingness to take on the jobs most people avoid. Colette shares a smart strategy for getting into top kitchens even when there’s “no opening,” why bakery certifications build confidence that actually holds up under pressure, and what changes in culinary education are shaping the next generation of bakers and bakery owners.If you’re a baker, pastry pro, educator, or bakery owner who wants stronger skills, clearer direction, and more staying power in this industry—this conversation will land.Learn about Colette: Baking with ColetteBecome a Member

Buddy Valastro is often introduced as Cake Boss—but long before television, books, and global recognition, he was (and still is) a retail baker.In this episode of The Perfect Rise: Conversations with the Retail Bakers of America, Buddy joins host Chef Kimberly Houston for a grounded, honest conversation about what it really takes to run a bakery in today’s market. From leadership inside a multi-generation family business to staffing, sales, pricing, and adapting to changing customer habits, this episode pulls back the curtain on the realities retail bakers face every day.Buddy reflects on his decades-long relationship with the Retail Bakers of America, the value of industry organizations like IBIE, and why community, mentorship, and collaboration matter now more than ever. He also shares how he’s intentionally passing leadership, responsibility, and craft to the next generation—starting with his own kids.This is not a celebrity interview. It’s a conversation for bakery owners who care about longevity, leadership, and strengthening the industry as a whole.Check out Carlos Bakery: https://carlosbakery.com/Follow on social: https://www.instagram.com/buddyvalastro/Become a Member

Most people think a career in baking means spending your life inside a kitchen—but today’s guest proves the industry is far bigger, more innovative, and more full of possibility than most bakers ever imagine.In this episode, Kimberly sits down with Kelly DeFusco, a Principal Bakery Scientist at Tastepoint by IFF with 34 years in the flavor industry. Kelly’s journey started with homemade 3D birthday cakes, a family restaurant, and a home economics degree, before one unexpected phone call launched her into a career where creativity meets chemistry every single day.Inside this conversation, you’ll discover:• How a non-traditional path led Kelly into bakery science—and why more students should know options like this exist • The behind-the-scenes world of flavor creation, formula troubleshooting, and the science that drives consistent, scalable products • What Kelly learned training under Dunkin’s head donut baker and studying chocolaterie in Paris • Her real, unfiltered experience preparing for the Certified Master Baker (CMB) exam—and the surprising insights from only having one retest left • Why she calls the CMB “the bar exam for bakers” • How bakery owners can immediately improve product quality by tasting throughout the process and understanding ingredient synergyKelly brings honesty, humor, and a deep passion for both science and craft. If you’ve ever wondered what’s possible in the baking industry beyond the bench—or if you just need a reminder that growth is never linear—this episode is for you.Listen in, take notes, and get ready to rethink what a baking career can look like.To learn more about Tastepoint visit their main site here: https://www.tastepoint.com/To learn about IFF visit: https://www.iff.com/food-beverage/Become a Member

What happens when you spot a gap in the market that should exist… and decide to build it yourself?BagelFest was born from that exact moment — an idea that didn’t make sense not to exist. In today’s episode, Chef Kimberly sits down with the “Bagel Ambassador” himself, Sam Silverman, to explore how a first-time festival in Bushwick evolved into the beating heart of global bagel culture.This episode dives into:• The surprising origins of BagelFest • How proof of concept shaped every stage of growth • Why community is the true engine behind this movement • The mindset shift Sam had to make when the business didn’t go as planned • How the Growth Lab and Industry Mixer are rewriting what’s possible for emerging bakers • What separates scalable bakeries from struggling ones • The trends redefining the bagel world — in the U.S. and abroadIf you’re a baker, founder, or industry professional who’s tired of building alone, this conversation will remind you that your niche matters, your community matters, and your ideas deserve real oxygen.Sam’s journey is a masterclass in staying curious, staying committed, and building something that lifts an entire industry.Connect with the Bagel Community:Instagram: https://www.instagram.com/bagelfestWebsite: https://www.bagelfest.com/Become a Member

What if one cake could change everything?In this heartfelt episode of The Perfect Rise Podcast, Chef Kimberly Houston sits down with Tracy Quisenberry, founder of Icing Smiles, a nonprofit that brings joy to critically ill children and their families through custom celebration cakes made by volunteer bakers.Tracy’s journey didn’t begin in the kitchen—it started with service. After years as a tax professional and volunteer for Make-A-Wish, she found her true calling through a single homemade cake that sparked smiles, connection, and purpose. Today, Icing Smiles includes more than 14,000 volunteer bakers—called Sugar Angels—who create “dream cakes” across the country, each one a reminder that compassion and creativity can change lives.🎙️ In this episode, you’ll hear: • How Icing Smiles began and what drives its mission • The story behind the first “rubber duck” cake that started it all • How one cake transformed a child’s final day into a celebration of life • Why Tracy believes faith, service, and purpose are inseparable • How bakers can get involved and become Sugar Angels themselvesIf you’ve ever needed a reminder of why you fell in love with baking—or proof that your work can make an impact—this conversation will stay with you long after you listen.📍 Learn more & get involved: https://www.icingsmiles.org 🎧 Listen to The Perfect Rise Podcast on Spotify, Apple Podcasts, or wherever you listen.Become a Member

What if the same passion that drives your success is quietly breaking you down?In this powerful episode of The Perfect Rise, Chef Kimberly Houston sits down with Jasmin Vitolo Parks-Papadopoulos, Chief Growth Officer at CHOW (Culinary Hospitality Outreach & Wellness), to unpack the unspoken truth of life in hospitality — and what it really takes to build healthier kitchens.You’ll hear: • The emotional story behind CHOW’s founding after Anthony Bourdain’s passing • The “temperature take” check-in every kitchen needs to know • Why burnout, anxiety, and substance misuse show up differently in our industry • How the Amuse’ course helps leaders spot and support struggling staff • The real language to use in hard conversations — thanks to CHOW’s legally vetted Scripts for Challenging Conversations • One tiny, real-world action every owner, chef, or manager can take this weekCHOW’s mission is simple: Serving those who serve us. Every meeting, every resource, every story is designed by people who’ve lived this life — chefs, bakers, servers, and owners committed to creating a more sustainable future for our industry.💡 Get Involved Join a free CHOW meeting or access resources: https://chowco.org RBA Members: Find CHOW resources inside RBA Connect Free Tools: Amuse’ Course • Workplace Wellness Toolkit • Scripts for Challenging ConversationsBecome a Member

What does it really take to become a Certified Master Baker—and a true master of your craft?In this episode of The Perfect Rise, Chef Kimberly Houston sits down with Chef Cody Middleton, professor and department head of Baking & Pastry at the International Culinary Institute of Myrtle Beach (HGTC), to explore the intersection of skill, humility, and leadership in the pastry world.From studying at École Nationale Supérieure de Pâtisserie under the Alain Ducasse education group to earning certifications through both the American Culinary Federation (ACF) and the Retail Bakers of America (RBA), Chef Cody has built a career defined by excellence and integrity. But his path wasn’t a straight line—he shares how his early uncertainty led him to discover a love for pastry’s precision and science, and how each step along the way shaped his approach to teaching and mentorship.You’ll hear: • Why humility is one of the most important skills a baker can have • How studying abroad in France reshaped his entire outlook on food and technique • What the Certified Master Baker (CMB) exam really tests—and why it’s harder than it looks on paper • The logistics lessons learned from serving high-profile guests and large banquets • How to prepare students (and professionals) for both the creative and business sides of baking • Why entrepreneurship isn’t for everyone—and how to define success on your own terms • How professional certifications push the industry forward and hold chefs to a higher standard • The one rule Chef Cody teaches every student: do the right thing, every timeThis episode is a must-listen for pastry students, educators, and bakery owners who want to elevate not just their technique, but their mindset and integrity in the kitchen.About Chef Cody Middleton Chef Cody is a Certified Executive Pastry Chef, Certified Culinary Educator, and Certified Master Baker. He leads the Baking & Pastry department at HGTC’s International Culinary Institute of Myrtle Beach and has worked as an executive pastry chef for luxury country clubs throughout North Carolina and Florida, serving clients ranging from professional athletes to international diplomats.Connect on Instagram: Chef CodyConnect on LinkedIn: Chef Cody MiddletonConnect with the RBA Learn more about professional certifications, education programs, and industry resources at www.retailbakersofamerica.org.Become a Member

What does it take to rise to the top of the pastry world? In this episode of The Perfect Rise: Conversations with the RBA, Executive Pastry Chef Matthew Ratliff shares his journey from the Culinary Institute of America to competing (and winning) on Food Network, earning elite certifications, and leading the pastry team at the prestigious Everglades Club.Chef Matt opens up about: • The lessons competitions teach that kitchen work cannot • Why sugar artistry remains one of the toughest (and most rewarding) mediums in pastry • How organization and foresight are the secret weapons of every successful pastry chef • The value of certifications like CMB, CEPC, and WCMPC • Why financial planning matters just as much as technical skill for a long-term culinary careerWhether you’re an aspiring pastry chef, an established baker, or simply curious about what it takes to excel at the highest level, this conversation is packed with wisdom, inspiration, and practical advice that reaches far beyond the kitchen.Become a Member

What happens when a fine dining pastry chef faces a career-ending injury? For Tracy Mattson, it became the spark that launched Cookie Take a Bite—a boutique cookie brand built on elevated flavors, thoughtful presentation, and a deep commitment to local partnerships.In this episode of The Perfect Rise, host Kimberly Houston sits down with Tracy to unpack her inspiring journey: • How six weeks on the couch turned into the foundation for a thriving bakery. • The leap from farmers markets to brick-and-mortar success. • The tough calls behind packaging, pricing, and staying true to your values. • Why community and creativity are at the heart of her cookie empire. • What pastry chefs need to know before making the leap into entrepreneurship.If you’ve ever dreamed of turning your passion into a business—or wondered what it really takes to build a bakery that lasts—this conversation is packed with insight, honesty, and plenty of inspiration.🎧 Listen now and learn how resilience, flavor, and vision can create the sweetest recipe for success.Connect with Cookie! Take a BiteInstagram: http://instagram.com/cookie_take_a_biteFacebook: https://www.facebook.com/cookietakeabite#ThePerfectRise #RBAPodcast #BakeryBusiness #CookieTakeABite #EntrepreneurshipBecome a Member

From Pastry Chef to Industry Leader: Scott Calvert’s Baking JourneyIn this episode of The Perfect Rise, Scott Calvert—President of Tootie Pie Co. and immediate past president of the Retail Bakers of America—shares his 35+ year journey in the baking industry. From his start at the New England Culinary Institute to building The Cake Plate, and now leading in wholesale production, Scott’s story is one of adaptation, leadership, and legacy.We talk about: • Transitioning from retail to wholesale baking • The biggest learning curves in packaging, distribution, and scaling • Why education and leadership matter for the future of baking • The role of IBIE in connecting and equipping bakers worldwide • Succession planning, legacy, and sharing knowledge across generationsWhether you’re a retail baker, wholesaler, or industry professional, this conversation is full of insights on navigating challenges, embracing opportunities, and preparing for the future of baking.👉 Listen now and learn from Scott’s wisdom on building a lasting impact in the industry.Become a Member

From Weekend Help to Donut Empire: Gary VanderStelt of Sprinkles Donuts | The Perfect Rise PodcastWhat happens when the kid who swore he’d never work in a bakery ends up running one of the busiest donut operations in Michigan?In this episode of The Perfect Rise, Chef Kimberly Houston sits down with Gary VanderStelt, owner of Sprinkles Donuts, to talk about how a family legacy turned into a full-blown donut empire—complete with 8+ locations, a 14,000-square-foot kitchen, and over 500,000 donuts produced every month.Gary shares how he transitioned from weekend fryer shifts to full-time founder, what it takes to scale with quality, and why their mission to "create sweet memories" is baked into every decision, from hand-cut cinnamon rolls to a ready-to-thaw donut line now heading to grocery shelves.👉 IN THIS CONVERSATION: • Why Gary originally said he’d never work in a bakery • How Sprinkles scaled from a single fryer to a production powerhouse • The real challenges of hiring and managing across 9 locations • Lessons in leadership, legacy, and loving what you do • The frozen donut journey: what worked, what flopped, and what’s nextWhether you're a bakery owner, donut lover, or aspiring entrepreneur, this episode will leave you inspired (and maybe a little hungry).🎧 Listen now and subscribe for more stories from behind the counter.Learn more about the Retail Bakers of America 🌐 https://www.retailbakersofamerica.org/Learn more about Sprinkles Donuts🌐 https://sprinklesdonutshop.com/Become a Member

What does it really take to become a Certified Master Baker? In this episode of The Perfect Rise, Chef LeeAnn Adams shares her journey—from late nights in the kitchen to passing one of the most intense baking exams in the industry.We talk about the written and practical tests, the pressure, the power of mentorship, and the lifelong impact of becoming a CMB. If you’re a baker chasing excellence or curious about what’s possible in your career, this episode will leave you inspired.• Inside the Certified Master Baker process • How the RBA supports exam candidates • Why consistency, leadership, and practice matter • Encouragement for anyone considering the CMB • Chef LeeAnn’s legacy and impact on the industry📌 Learn more about CMB certification 🎧 Also check out our episode with Chef Austin 📍 Find Chef LeeAnn at the RBA Baker Center at IBIE!#CertifiedMasterBaker #RBA #BakingCareer #CMBExam #BakingMentor #PastryChef #ProfessionalBaker #BakeryIndustry #ThePerfectRise #RBAPodcastBecome a Member

What does it take to go from actor to baker—and find your flavor voice along the way?In this episode of The Perfect Rise, host Kimberly Houston sits down with Taylor Craft, a Kendall College grad and career changer who left a 13-year front-of-house career to chase creativity and precision in pastry. Taylor opens up about her culinary school experience post-2020, how flavor theory changed her baking game, and why staying curious is the real secret to success in the industry.👩‍🍳 Inside this conversation: • The truth about culinary school in a post-pandemic world • Why curiosity beats perfection every time • Balancing creativity, structure, and flavor • The myth that baking is “too hard” — debunked • Lessons from food media, viennoiserie, and the power of failureWhether you're just starting out, pivoting careers, or looking for new ways to reignite your culinary fire—Taylor’s story will inspire you to stay curious, embrace mistakes, and keep evolving in and out of the kitchen.🎧 Listen, learn, and subscribe for more real talk with today’s most dynamic baking pros.Become a Member

What does it take to join the elite ranks of Certified Master Bakers (CMB)? In this powerful episode of The Perfect Rise, we go behind the scenes with Chef Austin Scoles—pastry chef, educator, and one of the newest CMBs certified by the Retail Bakers of America.From 10+ weekends of intense practice to a two-day exam that tests everything from precision to endurance, Chef Scoles breaks down the real journey to CMB status—and what most people never hear about the process.🎓 You’ll learn: • What the CMB exam really demands (and why most don’t attempt it) • How Chef Scoles went from student to faculty at JWU • Why mentorship is a non-negotiable part of mastery • How certifications can open doors beyond the bakery • What aspiring bakers should know before they applyWhether you're preparing for your own certification, curious about high-level pastry careers, or simply want an inside look at the most respected baking credential in the U.S.—this one’s for you.🧁 Learn more about CMB and other certifications at retailbakersofamerica.org 🎧 Subscribe to The Perfect Rise for more real stories from the leaders shaping baking’s future.Become a Member

From Fine Pastry to Mentorship: Chef Jennifer Hyde on Lifelong Learning in the KitchenWhat does it take to build a career in pastry that spans bread, chocolate, and mentorship? In this episode of The Perfect Rise: Conversations with the RBA, we sit down with Jennifer Hyde, Assistant Pastry Chef at the prestigious Everglades Club in Palm Beach, Florida.With over 15 years of experience in Palm Beach pastry kitchens and certifications in baking, executive pastry, and bread making, Chef Jen brings a wealth of knowledge and a deep love for the craft. She shares insights from her journey—starting with her education at the Florida Culinary Institute to her specialties in bread, viennoiserie, fine pastry, and chocolate.Tune in as we talk about: • How she’s cultivated a dynamic and diverse pastry career • Why continuous learning matters at every stage • Her passion for mentoring the next generation of bakers • The importance of certifications and professional developmentWhether you're just starting out or looking to grow as a pastry professional, this episode is packed with inspiration and practical wisdom.Connect with Jen on Instagram🎧 Subscribe for more conversations with baking industry leaders and RBA members.#pastrychef #bakingcareer #culinarymentor #RBApodcast #ThePerfectRise #JenniferHyde #breadbaking #pastryarts #culinarycertification #bakingindustry #RBAmemberBecome a Member

From decorating cakes at age 12 to launching a bakery in memory of her son, Heather Ugorowski’s baking journey is one of passion, purpose, and perseverance. In this heartfelt episode of The Perfect Rise, the RBA podcast, Heather shares the incredible highs and lows of her career—from a 10,000-mile bakery road trip to rebuilding after floods, accidents, and personal loss.Discover how she built the Bleu Moose Bakery café, why she believes in “one pastry at a time,” and how the baking community helped her find her way back to the kitchen again and again.Inside this episode: • Heather’s pivot from cake decorating to artisan bread • How a cross-country road trip helped shape her bakery vision • The powerful role baking plays in grief, healing, and connection • What it means to create a bakery rooted in community first 🌐 Learn more about the Retail Bakers of America: https://www.retailbakersofamerica.org/ 📍 Visit Bleu Moose Bakery: https://www.bleumoosebakery.com/ Become a Member

What do you get when you combine a lifelong artist, a pastry chef, and an award-winning educator? You get Certified Master Baker Derek Corsino.In this inspiring episode of The Perfect Rise, we sit down with Derek to explore his journey from eight-year-old cake decorator to Food Network competitor, high school culinary instructor, and published author. Known for pushing creative boundaries in cake design and pushing students to greatness in SkillsUSA competitions, Derek shares the real talk behind building a career in baking—and how he’s stayed relevant every step of the way.🧁 Inside this episode, we discuss: • How early art classes led to culinary school and a cake business • The truth about cake mix, consistency, and customer expectations • Why Derek tells bakers to hire artists, not decorators • The behind-the-scenes of writing and self-publishing his cookbook • The value of spreadsheets, knife skills, and saying YES to new opportunities • What it means to evolve as an educator and stay connected to the next generation of culinary prosWhether you’re a bakery owner, culinary student, or passionate home baker, Derek’s story will challenge and inspire you to rethink what success can look like in this industry.🎧 Want more episodes? Subscribe to The Perfect Rise podcast for more conversations with bakers shaping the future of the industry.📕 Learn more about Derek’s cookbook and work: www.derekcorsino.com 🌐 Explore RBA membership and resources: https://www.retailbakersofamerica.orgBecome a Member

What happens when a high-powered marketing consultant trades her corporate corner office for a 30-quart mixer and a dream? In this powerful episode of The Perfect Rise, Kimberly Houston sits down with Amie Smith, pastry chef and owner of a thriving scratch bakery on Cape Cod, to talk about building a second-act career from the ground up—literally.Amie shares her unexpected journey from Manhattan tech to pastry school, the reality of launching a bakery in her 50s, and the rollercoaster of growing from a tiny café to a custom-built 3,500 sq ft bakery. You'll hear:Why she left a six-figure marketing business to follow a baking dreamHow she navigated major setbacks—including COVID, staff turnover, and scaling painsHer honest take on what it really takes to run a food businessThe reason she’ll never open a second location (and why that’s okay)Why every culinary entrepreneur needs a “squirrel account”This episode is a must-listen for anyone wondering if it’s too late to follow their passion—or what’s really possible when you stop asking for permission.🔗 Learn more about the Retail Bakers of America: https://www.retailbakersofamerica.org 📢 Subscribe for more inspiring interviews with bakers, owners, and culinary pros across the country.#BakeryBusiness #ScratchBaking #WomenInBusiness #CareerPivot #BakingAfter50 #RetailBakersOfAmerica #ThePerfectRisePodcast #BakeryOwnerStory #Entrepreneurship #FoodBusinessTips #CulinaryCareerChangeBecome a Member

In this inspiring episode of The Perfect Rise, host Kimberly Houston sits down with Amy Emberling, Managing Partner at the legendary Zingerman’s Bakehouse, to explore what it really takes to build a bakery business that lasts—not just in years, but in values, vision, and community impact.Amy shares how she went from baking as a child in Nova Scotia to helping build one of the most respected bakeries in the country. You’ll hear her journey through the food industry, her surprising detour into corporate consulting, and why she ultimately returned to the world of artisan bread and purpose-driven leadership.We dig into: ✔️ How to define your North Star as a bakery owner ✔️ The biggest shifts in baking and food safety since the ’90s ✔️ Why your dream bakery starts with knowing how you want to live ✔️ What most people get wrong about pricing and the real cost of food ✔️ Amy’s advice for aspiring bakers before they open their doors✨ FREE BONUS ✨ Want to design a bakery business that truly fits your life? Download our free visioning guide → “Design Your Ideal Bakery Life”Whether you’re running a busy shop or dreaming of your first storefront, this episode is a must-listen for anyone in the baking industry.👇 Drop a comment and tell us what your dream bakery life looks like!🔗 Stay Connected: Subscribe for more episodes: The Perfect Rise Playlist Visit RBA: Retail Bakers of America Website Become a Member

What happens when it’s time to step away from the bakery that’s shaped your life? In this episode of The Perfect Rise, we sit down with Shellie Slove—baker’s daughter, third-generation entrepreneur, and Head of Bakery Success at Bakesmart—to explore what comes after bakery ownership.Shellie shares her powerful journey through grief, succession planning, and ultimately selling her family’s bakery. This raw and insightful conversation offers valuable guidance for anyone thinking about their next chapter, whether that’s scaling back, stepping away, or shifting into a new role within the industry.✔️ What if your kids don’t want the bakery? ✔️ How do you prepare for the emotional and strategic transition? ✔️ Can you still support the baking industry without owning a bakery?This is the real talk bakery owners need—and don’t often get.🔗 Resources Mentioned: Join the Retail Bakers of America: https://www.retailbakersofamerica.org/ Learn more about Bakesmart: https://www.bakesmart.com/ Listen to more episodes of The Perfect Rise: Play List—About The Perfect Rise Podcast Hosted by Kimberly Houston at the Retail Bakers of America, The Perfect Rise brings you the conversations that matter most to today’s bakers—from behind-the-scenes industry insights to personal stories of resilience, reinvention, and rising to the occasion.Subscribe for more episodes that inform, inspire, and elevate the baking community.#SellingYourBakery #BakeryBusiness #BakeryOwner #SuccessionPlanning #Bakesmart #ThePerfectRisePodcast #RetailBakersOfAmericaBecome a Member

What does it take to not just survive—but thrive—for 50 years in the baking industry?In this episode of The Perfect Rise, Kimberly Houston sits down with Kirk Rossberg, owner of the award-winning Torrance Bakery and a founding member of the Retail Bakers of America (RBA), to unpack the wisdom he's gained over five decades in the business.Kirk shares his journey from candy apprentice at 13 to leading one of California’s most recognized bakeries. This episode is packed with game-changing insights for anyone looking to build a sustainable, meaningful career in baking.In this episode, we cover:The day-one mistake that almost cost Kirk his entire customer baseWhy staying relevant matters more than being trendyThe value of humility in leadership and growthHow to build a multi-generational team that thrives togetherWhy the RBA has been a cornerstone of his journeyAnd what Kirk would tell his 27-year-old self todayWhether you’re just starting out or looking to reinvigorate your bakery’s mission, this episode offers the kind of hard-earned insight you can’t Google.Listen in and learn what it really means to play the long game in baking.Subscribe to The Perfect Rise for more real conversations with industry leaders.Want to connect with the RBA? Learn more at www.retailbakersofamerica.org💬 What’s the biggest lesson YOU took away from Kirk’s journey? Drop it in the comments—we’d love to hear your reflections, especially if you’ve made a big pivot or had to earn your way back after a misstep. Let’s learn from each other, just like bakers always do.Become a Member

In this episode of The Perfect Rise Podcast, Chef Jesse Jackson III, CMB, shares his incredible journey from pastry chef to educator at the Culinary Institute of America (CIA) and Certified Master Baker. Jesse takes us through the challenges and triumphs of his career, offering invaluable advice for aspiring culinary professionals and educators.Key Takeaways:How patience and foundational skills shaped Jesse's career in baking and pastry.The importance of embracing mistakes and learning through repetition.Insight into the future of culinary education and creativity in the food industry.Advice for students thinking about culinary school or transitioning into teaching.Why mastering the basics sets you up for success in baking and pastry.🌟 Whether you’re a culinary student, aspiring baker, or seasoned professional, Jesse’s wisdom will inspire you to take your baking skills to the next level. He also shares personal anecdotes about working in Michelin-level kitchens and how to build a career that aligns with your values.Listen now to learn how to build a solid foundation for your pastry career and how to transition into becoming a teacher!About Chef Jesse Jackson III: Chef Jesse Jackson III is a Baking & Pastry Chef Instructor at the Culinary Institute of America in Hyde Park, NY. After years of experience as a pastry chef and entrepreneur, Jesse became one of the youngest CIA instructors and one of only two African American Certified Master Bakers. He continues to share his passion for pastry arts while guiding the next generation of culinary professionals.👉 Don’t miss out! Subscribe for more episodes that empower you to level up in your baking and culinary career.Grab the Show Notes: Chef Jesse Jackson on the Perfect Rise#Baking #PastryChef #CulinarySchool #CertifiedMasterBaker #ChefLife #CIAInstructor #CulinaryArts #BakingJourney #CulinaryEducation #FoodEntrepreneurship #ThePerfectRisePodcastBecome a Member

In this episode of The Perfect Rise, host Kimberly Houston chats with Marc Anderson, President of Linda's Bakery, to uncover the secrets behind his decades-long journey in the baking industry. Marc shares how his small-town roots, family bakery beginnings, and passion for nighttime baking sparked a lifelong career in the culinary world.Together, Kimberly and Marc dive into the biggest lessons he's learned, the importance of loving your work, and how aligning passion with purpose is critical for success in the bakery business. Marc also shares advice for aspiring bakers, insights on industry changes over the years, and his vision for the future of family-owned bakeries.If you're looking for inspiration, wisdom, and actionable advice for thriving in a competitive industry, this episode is a must-listen!Key Takeaways:Why loving your work is essential for building a thriving career.The challenges and rewards of running a family bakery in a small town.How to stand out in the baking industry with unique, high-quality offerings.Stay sweet, friends, and don’t forget to share, follow, and subscribe to The Perfect Rise!**Grab the Show Notes!!Visit Linda's Bakery: https://www.lindasbakery.com/Follow Linda's BakeryBecome a Member

In this inaugural episode, host Kimberly Houston sits down with Marissa Velie to dive deep into the heart of the Retail Bakers of America (RBA)—a community dedicated to supporting bakers at every stage of their journey. Whether you're a seasoned bakery owner, a student just starting out, or an independent baker looking for guidance, the RBA is here to help you rise to your fullest potential.In this episode, we cover:The mission of the RBA and how it serves the baking communityWho can benefit from RBA membershipExclusive benefits, from networking to certification programsHow the RBA has evolved over the past 100+ years to meet modern baking challengesInspiring success stories and why community is key in the baking industryWant to get involved? Join the RBA today and become part of a thriving network of passionate bakers. Visit retailbakersofamerica.org to learn more.Follow the RBA on social media for updates and industry insights:Instagram: @retailbakersofamericaFacebook: Retail Bakers of AmericaIf you enjoyed this episode, like, comment, and subscribe for more inspiring bakery conversations.#RetailBakers #BakingCommunity #BakersOfAmerica #RBA #PerfectRiseConversations #BakerySuccess #BakingBusiness #SmallBusinessOwners #BakingTipsBecome a Member

Discover how to elevate your baking skills, grow your business, and stay ahead of industry trends.  On "The Perfect Rise: Conversations with RBA," you’ll get a sneak peek of the expert insights, practical tips, and inspiring stories our guests will share. Whether you’re a seasoned pro or just starting out, we’ll show you exactly how to raise your craft—and your career—to the next level. Tune in to learn, connect, and rise with the Retail Bakers of America.