The bakers chat with Angela Garbacz, a member of the Bake from Scratch 2019 Baker’s Dozen and founder and head baker of Goldenrod Pastries in Lincoln, Nebraska. Angela dishes on her philosophy on inclusive baking, her way of baking treats that keep it sweet but also cater to those with allergies and dietary restrictions, and figuring out how to make her famous gluten-free sweet rolls. Plus, she shares some of the positive energy that baking unlocks, like her inspiring program Empower Through Flour. Brian also talks up his favorite new way to use his muffin tin: babka knots. Then we’re diving into our new nostalgia-packed cookbook, The Cookie Collection, and our excitement for the big National Biscuit Month blowout and how White Lily flour helps us make the most tender biscuits. Finally, we finish on a feel-good note and recap how our Bake Sale for No Kid Hungry went!     

Quote: “In the end, I just wanted to feed people. There were so many people left out of the conversation and felt embarrassed to explain their allergies. And I thought, ‘We’re going to find a way to feed you.’” 

A special thank-you to our sponsor, Red Star, our official test kitchen partner and trusted source for all things yeast. Check out their products here: https://redstaryeast.com/products/

Recipes mentioned in this episode:

• Peanut Butter-Chocolate Babkas
• Angel Biscuits

Special links from this episode:

• White Lily Biscuit Month
• Our new cookbook, The Cookie Collection
• Empower Through Flour
• Goldenrod Pastries
• Bake from Scratch : July/August Issue
• No Kid Hungry

Follow Bake from Scratch: 

Instagram: @thebakefeed
Website: bakefromscratch.com

Follow Brian on Instagram: @brianharthoffman
Follow Angela on Instagram: @angelagarbacz_
Follow Goldenrod Pastries: @goldenrodpastries