On this week s show, we indulge our sweet tooth with the help of several influential dessert makers. We begin with Anne Byrn, also known as "The Cake Mix Doctor," whose book American Cake takes readers back to the origins of baking in America. From birthday to wedding cake, Anne has the history behind each delicious layer. Then we get a crash course in the art of sugar blowing and sculpting with Sidney Galpern at the New Orleans Glassworks and Printmaking Studio. There, we encounter Chef Tory McPhail of Commander s Palace, who, along with a group of other prominent chefs, is about to learn the art of creating sugar sculptures. Next, we tour the workshop at Acalli Chocolate, New Orleans only bean to bar chocolate maker. Acalli s owner, Carol Morse, launched her chocolate bars at the 2015 Good Food Awards in San Francisco, taking home an award before they were available anywhere for sale In Carol s West Bank kitchen, we get to learn about her bean to bar process. Back in the city, we stop by La Rivi re Confiserie, a French candy store that sources sweets dating all the way back to the reign of Louis the XIII. Kyly Larrivi re shares her most prized pralines, sugary morsels with a noble history. Finally, we arrive at the fragrant headquarters of Gracious Bakery, where we meet Executive Chef Megan Forman. She brings us into the kitchen, where one of the bakers is poised to begin folding dough, which will eventually become the flaky layers of their delectable croissants. Sweet dreams are made of these eats For more of all things Louisiana Eats, be sure to visit us at Poppytooker.com.

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