Romain Dufour is a baking instructor and consultant to industrial and artisan baking companies. Drawing on more than 20 years of experience in the industry, Chef Dufour’s company offers expert training, masterclasses and guidance to bakers, helping them refine their craft and elevate their operations. He is also a key member of the organizing committee for the Coupe du Monde de la Boulangerie, which will take place in Paris, January 20-21st, 2026. The Americas Selection for the main competition will take place at the IBIE (International Baking Industry Exposition) in Las Vegas from September 14th through the 17th, 2025. The top two teams from this competition will go on to compete in Paris. For more info on Chef Dufour and the event, visit Chefromaindufour.com and bakingexpo.com.

In this episode we discuss:

• Romain’s new role as consultant to artisan and industrial bakeries
• Juggling consulting with teaching masterclasses and digital courses
• His role in the Coupe du Monde de la Boulangerie Americas Selection
• What’s involved in the competition
• How teams are judged
• Who will be representing the US in the competition
• Romain’s best tip for bakers
• The element that generates the most excitement at the Coupe
• And much more!

Joy Wilson, also known as Joy the Baker, is a self-taught baker, cookbook author, and blogger who has been delighting readers and home bakers with her warm, relatable voice and mouth-watering recipes for over a decade. Originally from Los Angeles, Joy spent ten years soaking up the vibrant flavors of New Orleans before recently relocating to the charming small town of Bellville, Texas. In her new home, Joy continues to embrace her love for baking, now with a Texas twist, while settling into life in her historic house and prepping the space for future baking classes. With a knack for turning everyday ingredients into something special and a passion for bringing people together around the table, Joy’s work is as much about creating joy in the kitchen as it is about sharing stories and experiences. Whether you’re a seasoned baker or just starting out, Joy’s approachable holiday recipes and delightful personality make her the perfect companion in the kitchen.

www.joythebaker.com

Instagram: @joythebaker

In this episode, we explore:

• Growing up in a family that embraced slow food and ‘baking from scratch’
• Working in restaurants and bakeries, learning the business of baking
• Launching her blog, Joy the Baker, in 2008
• Nurturing a community of baking enthusiasts and fellow bloggers
• Writing a cookbook (three, actually!), and what that process is like
• Getting married on Thanksgiving and making the wedding cake (along with all the festive fixings)
• Expanding the Joy the Baker team
• Restoring her Victorian house and prepping to host baking classes
• And much more!

Born and raised in England, Susan Notter started baking at a young age, then attended culinary school while working in a pastry shop. After graduating, Chef Notter had the opportunity to work in Germany for Konditorei Heinmann, where she spent three years learning about European pastries and confections. Switzerland followed, and more experience with chocolate at Confiserie Bachmann in Luzern and Confiserie Honold in Zurich. While working in Zurich, Susan started taking sugar classes with Ewald Notter, who had just started the sugar school in Zurich. After a few months, Susan joined the school full-time, gaining more experience with pulled and blown sugar and eventually teaching classes alongside Ewald. The school grew and became internationally renowned; this led to world- wide travel, including to the U.S. to teach and demonstrate the art of pulled and blown sugar to many chefs.

In 2000, Susan moved to Alabama to open the Pastry and Baking division of Culinard, at Virginia College. Chef Notter has spent many years in the education field, teaching and as program director of pastry arts programs. In addition to this she has represented the country multiple times and the Culinary Olympics in Germany, placed 3rd at the Queen of Pastry in Italy and successfully coached 1st and 2nd place winners at the same competition. Currently, Chef Notter is the pastry coach of the USA Culinary Olympic Team, which represents the USA in international culinary competitions. She has appeared on numerous Food Network shows, including Halloween Wars, where she had the honor of being part of the winning team on the first season.

After spending the past four years as one of Felchlin‘s Corporate Pastry Chefs representing the company with technical support for the U.S. market, Chef Notter has now opened Elizabeth Moore Chocolates, where she is creating fine European chocolates, single-origin chocolate bars, teaching classes and designing special occasion sugar and chocolate showpieces.

In this episode, we discuss:

• How Susan discovered her love of baking
• Culinary school and an apprenticeship at Konditorei Heinmann
• Jobs in Zurich and her introduction to pulled sugar
• Teaching sugar classes and giving demos all over the world
• Implementing college pastry programs in Alabama and Pennsylvania
• Working as a Corporate Pastry Chef at Felchlin
• Competing in pastry at the elite level
• Opening Elizabeth Moore Chocolates, a luxury boutique in Pelham, Alabama
• Susan’s best tip for tempering chocolate
• And much more!

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