Aran Goyoaga is a fourth-generation baker, cookbook author, food stylist, and photographer. She grew up in the Basque Country in her grandparents' pastry shop, which was a gathering place for priests, radicals, and anyone looking for community. Aran moved to the U.S. at age 24, attended culinary school, and then worked in professional kitchens for years. After suffering from debilitating autoimmune disorders, she and her son were diagnosed with gluten intolerance. The very thing that defined her life and work was what had been making her sick all along. It was then that she made it her mission to elevate the world of alternative baking—to take the knowledge she was given and honor her family, while transforming recipes through her own experience with gluten intolerance.

Her latest cookbook, The Art of Gluten-Free Bread, is now available. Her cookbook Cannelle et Vanille Bakes Simple was published in 2021, and was named best of 2021 by The Washington Post, Food 52, Vanity Fair, and more. Her book Cannelle et Vanille was nominated for a James Beard Award, and her work has been recognized by The New York Times, Food 52, Food & Wine, Bon Appetit, The Washington Post, NBC News, and more.

www.arangoyoaga.com

In this episode, we discuss:

• How Aran grew up in the Basque region of Spain, living across from her grandparents' bakeshop
• Moving to the U.S. and learning pastry and baking at culinary school in Florida
• Why she decided to photograph and share recipes on a blog
• How she landed her first book contract and launched a career as a cookbook author
• Discovering she was gluten intolerant and embarking on a new way of baking
• The release of her latest book, The Art of Gluten-Free Bread, and what's in it
• Tips on making the most flavorful (and beautiful) gluten-free bread
• And much more!

A first-generation American whose roots trace back to Portugal, Pastry Chef Stephanie Oliveira brings a deep sense of heritage, discipline, and creativity to her craft. She earned her bachelor's degree in Baking and Pastry Arts Management from The Culinary Institute of America in 2010, where she was awarded the prestigious Les Dames d'Escoffier scholarship in recognition of her talent and promise.

Stephanie began her professional journey with the Dinex Group in New York City, where she played an integral role in launching DBGB, Boulud Sud, and Épicerie Boulud under the direction of Chef Daniel Boulud. Her career quickly accelerated as she joined the opening team at Hakkasan, contributing to the restaurant's achievement of a Michelin star within its first year. After two years, she was promoted to Pastry Chef.

She later led the opening of Pâtisserie Chanson as Head Pastry Chef, bringing refined pastry techniques and creativity to the forefront. Her experience expanded into luxury retail dining as the Executive Pastry Chef for L'Avenue at Saks, working alongside iconic French pastry chef Pierre Hermé.

Today, Stephanie serves as the Regional Pastry Chef for Restaurant Associates, where she oversees multiple programs and supports pastry development across a growing portfolio. Her leadership reflects both technical mastery and a commitment to mentoring the next generation of pastry professionals. Instagram: @realchefsteph

In this episode we discuss:

• How making Portugese treats with Mom sparked a love of baking
• Attending CIA and winning a Les Dames d'Escoffier scholarship
• Working for Daniel Boulud's Dinex Group for three years
• From Pastry Sous Chef to Pastry Chef of Hakkasan in NYC
• Next stop Patisserie Chanson – transitioning to a high-end pastry shop
• Landing her dream job – Executive Pastry Chef at Pierre Herme's L'Avenue at Saks
• Stephanie's best kitchen tip and advice for newbies
• And much more!

Pastry chef Garry Larduinat is known for his whimsical and inventive desserts, creating masterpieces that are as beautiful as they are delicious. Born in Limoges, France, to parents who were both chefs, Garry started his career at age 14 with an apprenticeship at the Michelin two-star French restaurant, La Chapelle Saint Martin, followed by a formal culinary school education back in his hometown.

After working in top kitchens throughout France, Garry's dream of moving to New York City came true when in 2010, he assumed a position working with renowned pastry chef Francois Payard. Garry served as Executive Pastry Chef at Payard Patisserie, one of the country's best pastry shops, for close to six years before heading west to California to become Executive Pastry Chef at Los Angeles' famed Hotel Bel-Air.

In 2017, Garry joined Wolfgang Puck Catering which provided him with an opportunity to create with no boundaries, taking advantage of California's seasonal ingredients and the team's breadth of parties and events to produce an ever-changing arrange of visually stunning desserts.

Garry's style showcases classic flavor combinations with an unexpected twist in flavor, texture or presentation. His creative process begins by visualizing the colors and shapes before crafting the flavor profile. His work has cultivated an audience of over 180,000 followers on Instagram, where he provides an inside look at his process for creating edible art.

In this episode we discuss:

• Garry's apprenticeship at a Michelin-starred restaurant
• Taking a chance and a job in NYC
• What he learned working at Payard Patisserie
• Moving to Los Angeles to become Executive Pastry Chef at Hotel Bel-Air
• Discovering the challenges of working in a restrictive environment
• Landing his dream job at Wolfgang Puck Catering
• What it's like to craft desserts for Hollywood's biggest event of the year
• And much more!