Kate Holowchik, owner of Lionheart Confections, is redefining what it means to be a pastry chef. From secret-flavor donuts that sell out in minutes to navigating the brutal reality of toxic kitchen culture, Kate’s journey is both heartbreaking and uplifting.

In this episode, we dive into the artistry and grit it takes to survive in hospitality. Kate reveals how family traditions shaped her love for food, why she refuses to sacrifice quality for scale, and the hard truth about mental health in professional kitchens. She also shares the behind-the-scenes story of Lionheart’s rise during the pandemic, the mistakes that nearly derailed her, and what it feels like to finally be recognized with a Best of Boston award.

Expect to Learn:

• The dark side of restaurant culture most chefs never talk about
• How a decade of failed recipes led to the perfect donut
• Why nostalgia is the most powerful flavor in food
• The brutal realities of opening a business during a pandemic
• How to walk away from toxic environments and still win big
• What it takes to build community through pop-ups and coffee shop partnerships

Links:

• Lionheart Confections on Instagram
• Idlehands Brewery
• Boston Magazine Best of Boston

Service starts now.

Follow the show:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠Apple Podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

I talk mostly to people in and around the service industry space. I'm looking to hear from the people I wish I could have talked to when I was coming up in restaurants. Said another way: I am trying to make sense of this wild, beautiful mess of a life, and help others that are feeling similarly confused and/or lost. You can find more of my work at⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠my blog⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and all my social links are at the bottom of that page.

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As always, I’m just here taking notes, trying to figure out what it all means.

Cheers