On this episode of Bread For the People, host Jim Serpico takes a break from his usual interview format and shares a personal reflection on the end of the Screen Actors Guild strike. As a successful television producer who has worked on hit shows such as Rescue Me and Maron, Jim offers unique insight into the physical and mental demands of both the entertainment and bread-making industries. He shares details about his career journey and future plans for his businesses. Tune in for this insightful and candid conversation about the intersection of art, commerce, and passion.

Be captivated by the heartfelt journey of bread maker and founder of Prairie Sky Breads Travis Gerjets, in this week's episode of the Bread For the People Podcast. Join host Jim Serpico as he delves into Travis's inspiring story of how a unique soup kitchen experience in Liverpool sparked a passion for baking bread like his beloved grandmother. Travis's desire to preserve family recipes and spend valuable time with his grandmother led him down an extraordinary path.Discover how Travis's passion for bread-making brought him to the bustling farmers market scene in Minot, North Dakota, where he initially knew no one. Tune in as Travis shares how the farmers market became more than just a venue for selling bread; it became a lifeline, building connections and opening up a whole new world for him.Follow along as Travis recounts the heartwarming tales of loyal customers who have journeyed with him since the beginning and how his bread became a genuine bridge into people's lives. Uncover the power of conversations around his homemade bread, forging meaningful connections with familiar faces, and transforming the new place into a welcoming home.Immerse yourself in the enchanting routine of Prairie Sky Breads' early mornings along with bakers Zack Schueller and Ramanda Nash, the intoxicating aroma of freshly baked bread, and the joy of receiving positive customer feedback. Travis and his team's passion, resilience, and ability to find community through bread will leave you inspired and eager to savor the next chapter of his remarkable journey.Don't miss this captivating episode of the Bread For the People Podcast, where Travis's extraordinary story will touch your heart and remind you of the incredible power of food and connection.

Join host Jim Serpico as he unleashes his passion for all things bread in this delectable episode of Bread For the People. Get ready to be captivated by the story of Sandy Smith, the co-founder of Sandi's Breads based in Palmyra, PA.Sandy, along with her talented husband Tom, creates magic in their bakery, crafting European artisan breads and pastries that will make your taste buds dance. Prepare to be inspired as you learn about Sandy's humble beginnings, starting in their home kitchen where she milled grain and baked while homeschooling their four children. The demand for her wholesome, whole-grain baked goods soon outgrew the confines of their kitchen, propelling them to venture into a commercial location. From there, they embarked on an incredible journey, showcasing their delectable treats at seasonal markets before finally settling into their very own bakery situated in the Farmstead Farmer's Market, a bustling year-round indoor market.Discover the heart and soul behind Sandi's Breads as Sandy shares her incredible baking expertise, from a single variety of bread in 2002 to a mouth-watering repertoire of 40 varieties today. Immerse yourself in the process of developing these delectable recipes, where every loaf is a labor of love and commitment to quality.Get ready to be swept away by the tantalizing array of pastries and baked goods that Sandy and Tom have meticulously perfected. From the heavenly sandwich and slider rolls made using their signature Honey Whole Wheat bread to an endless variety of irresistible options, you won't be able to resist sinking your teeth into their heavenly concoctions.Tune in to Bread For the People to hear the remarkable story of passion, dedication, and the pursuit of bread perfection. So grab your favorite loaf, prepare to be tempted, and join us for a captivating episode with the remarkable duo behind Sandi's Breads, where good taste and community meet.

Join Jim Serpico on a journey of self-reflection, laughter, and enlightenment as he sits down with the one and only Kelly Carlin. They'll explore the meaning of life (no, really), discuss ego and meditation, dive into the challenges of growing up in the shadow of one of the greatest comedians of all time - George Carlin, and even dish on getting laughs (because isn't that the point of life anyway?).But wait, there's more! They'll also share their insights on Gary Shandling, Jungian Psychology, and the power of mythology. Plus, they'll explore the powerful rollercoaster of moving in and out of flow, managing anxiety, and how to keep yourself motivated even when you're feeling stuck.As if that's not enough to pique your interest, Kelly Carlin herself is a Life Coach and Public Speaker, so prepare to be inspired, motivated, and transformed! Don't miss this episode that's sure to make you laugh, think, and maybe even question your entire existence (in a good way, of course).Follow Bread For the People on Instagram at @jimserpico and on Facebook @jimserpicobreadforhtepepolepod.

Jim Serpico speaks with Rebecca Firkser, a Brooklyn-based writer, recipe developer, and food stylist. They talk about developing recipes for cookbooks and websites, being on set for a food photography shoot, Taylor Ham, the world of food media, and the job of a recipe tester. Follow Jim Serpico on Instagram at @jimserpico and @sidehustlebread. Follow Rebecca on Instagram @rebeccafirkser and at www.rebeccafirkser.com.

Before Jim interviews Jeanette Candido, the founder of The Granola Plant, he gives you a status update on his mobile food trailer.Jim spoke with Jeanette, an artisan granola producer and distributor known for her Gluten-free, oil-free, and processed sugar-free products about selling at various Farmer's Markets around Long Island, New York. Jeanette is someone Jim trusts to share resources and experiences. If you dream of becoming a vendor at a Farmer’s Market, maybe their conversation will inspire you. Or maybe it will deter you.Follow Jim Serpico on Instagram: @sidehustlebread and @jimserpicoFollow Jeanette Candido on Instagram: @TheGranolaPlantSubscribe to Bread For the People on Apple Podcasts: https://podcasts.apple.com/us/podcast/bread-for-the-people/id1617829952

Auntie Anne's: Beyond Pretzels - A Delicious Story of Family, Community, and SuccessJoin me, Jim Serpico, on Bread For the People as I sit down with the legendary Auntie Anne's Pretzel founder, Anne Beiler, for an intimate and heartwarming interview. In this episode, we dive deep into Anne's fascinating journey from being a humble farmers market vendor, just like me, to revolutionizing the pretzel industry with her iconic Auntie Anne's brand. But there's more to Anne's story than just pretzels. Growing up in an Amish family in Pennsylvania, Anne shares with us the values instilled in her by her tight-knit community. We explore her unique bond with her parents and seven siblings, gathering for three meals daily and creating cherished memories around the table. Anne's latest venture, her cookbook "Come To the Table," celebrates her family's rich history and traditions. Through this culinary journey, she shares the authentic recipes that shaped her upbringing and were passed down through generations. From hearty farm-fresh meals to irresistible baked goodies, we uncover the secrets behind these beloved dishes. Prepare to be inspired by Anne's remarkable story as she built a successful business and maintained a deep connection to her roots. Follow Jim Serpico on Instagram: @sidehustlebread and @jimserpico

Join host Jim Serpico as he welcomes an infamous Mafioso introduced only as “Tony.” Tony is a successful entrepreneur and restaurateur who credits his own success due to his unique “management” style.. Jim expresses his surprise to be talking to Tony, stating that he had no idea the guest was still around. They have a casual conversation about Tony's whereabouts and what he's been up to in recent years. Tony reveals that he's been "hiding out on the down low." They also discuss bread preferences and Tony denies the notion that he only cares about the business model and not the quality of the bread in his investments. In the second half of this episode, Jim talks with actor, writer, and comedian Nicky Petito about what it’s like to be a working comedian, penetrating the movie business, and how Nick uses his gift and ability to mimic voices to prank people.Follow Jim Serpico on Instagram: @sidehustlebread and @jimserpicoFollow Nicky Petito on Instagram: @nickypetito

Jim Serpico speaks with Patrick Duffy about playing Bobby Ewing on the hit series Dallas, baking sourdough, and the origin of Duffy's Dough, a company specializing in dehydrated sourdough starter which he co-founded with his wife Linda, his 100-year-old starter from Alaska, blowing out his vocal cords, Buddhism, and more.To learn more about Duffy's Dough, visit Duffy's Dough.Follow Jim Serpico on Instagram at @jimserpico and @sidehustlebread.

Jim Serpico speaks with Tom Cucuzza about sourdough, acid, PH, sourdough starter, temperature, a new rock band of Sourdough Bakers called Protease Enzymes, cold fermentation, rye flour, chasing sour, high protein flour, open crumb, Tartine style, sourdough for busy people, food trucks, focaccia, Italian flatbread sandwiches, baguettes, sourdough baking book reviews, Gozney Dome pizza oven, optimal temperature, chlorine, selling bread by the slice and more!Follow Jim Serpico on Instagram at @jimserpico and @sidehustlebread. Follow Tom Cucuzza on his website https://thesourdoughjounrney.com and Instagram @the_sourdough_journey.

In this episode of "Bread For the People," host Jim Serpico sits down with Auggie Russo, the renowned small batch, handmade pizza maker behind Augie's Infamous. With his Neapolitan-ish style pizzas and two portable pizza ovens, Auggie has gained a dedicated following.Auggie's love for baking extends beyond creating delicious pizzas. He thrives on the experience of serving his creations to a group of people gathered for a special event, each bringing their own unique energy. He cherishes the conscious choice people make to shop at Farmers Markets, opting for fresh ingredients over a traditional grocery store.Before his pizza-making journey, Auggie worked as a video editor and graphics artist in the post-production industry for films and commercials. However, he found it to be a lonely pursuit compared to the communal joy of making pizza for large groups of people.Most Monday nights, Auggie hosts a pizza pop-up at Lulu & Po in Clinton Hill, Brooklyn. His talent and dedication to his craft have recently gained recognition, earning him write-ups in both the NY Times and the Times of London as a remarkable pop-up pizza maker.During the conversation, Jim and Auggie delve into the topic of raising money for Slice Out Hunger, a charity dedicated to combating food insecurity. Auggie shares his passion for creating simple, yet inspired pizzas that reflect the flavors he enjoyed growing up as an Italian American, such as the unique combination of Salami and figs. He also reveals his love for making candied chilies, which add a delightful twist to his pizzas.Auggie believes that pizza is a versatile canvas that allows endless creativity. He discusses the challenges he faces, including dealing with online trolls and negative commentary. Auggie combines relating to the feel of the dough with scientific measurements, and he emphasizes the importance of a long fermentation process to achieve the desired texture and flavor in his pizza crusts.Listeners gain insights into the intricacies of running a mobile or pop-up pizza operation, including managing the flow of customers and dealing with long lines.Don't miss this episode filled with Auggie Russo's passion for pizza-making, community engagement, and his mission to make a positive impact through his art.Businesses Mentioned in this episode@Gozney @Onnihq @luluandpo #Johnny'sHotTruck @doughandco_pizza @little_vincentsFollow Jim Serpico on Instagram: @sidehustlebread and @jimserpicoFollow Auggie Russo on Instagram: @tinypizzakitchen

In this episode of "Bread For the People," host Jim Serpico sits down with the multi-talented Olivia Thai, renowned for her incredible musical abilities displayed on American Idol and her exceptional journey as an entrepreneur. However, beneath her well-known accomplishments lies Olivia's deep ardor for baking and the transformative power she discovers in the art of sourdough.Throughout the enlightening conversation, Olivia candidly expresses her affection for baking, which has evolved into a source of therapy. From her early forays into crafting mouthwatering Bao Buns filled with succulent short ribs to her participation in Zoom Sourdough Classes, she has fully immersed herself in the realm of bread-making and culinary exploration. Revealing how this creative process offers solace and joy in her life proves truly captivating.As Olivia's remarkable story unfolds, listeners gain insight into the challenges she has overcome. Emerging from a broken home and enduring life on the floor until the age of 12, Olivia's path to success has been anything but ordinary. She candidly shares the pivotal moment of her emancipation, coinciding with her enthralling performance for The Los Angeles Clippers. Singing competitions served as her foundation for financial stability, leading to her triumphant victory on Taiwan Idol and her subsequent participation as an American Idol contestant, where she mesmerized audiences worldwide with her exceptional vocal abilities.Beyond her musical achievements, Olivia delves into her experiences living in Los Angeles, imparting her knowledge of voice coaching and showcasing her improvisational skills on the violin. Opening for Boyz to Men and writing songs for television provided thrilling moments in Olivia's journey as well. However, her profound affection for baking remains the thread that connects all aspects of her life, including her unwavering dedication to perfecting the delicate art of handmade croissants.Join Jim Serpico as he unravels the inspiring story of Olivia Thai, an indomitable individual who conquered adversity, pursued her deepest passions, and discovered healing solace in the enchanting world of baking. With her infectious enthusiasm and unyielding determination, Olivia serves as an irrefutable reminder of the joy and enrichment that can be found in the simplest act of kneading dough. Make sure not to miss this captivating episode of "Bread For the People."Follow Jim Serpico on Insatgram at @jimserpico and @sidehustlebreadFollow Olivia Thai on Insatgram at @olivia.thai

Join host Jim Serpico in this captivating episode as he sits down with the incredible Eamonn Murphy, famously known as @themayorofpizza on Instagram. Eamonn shares his extraordinary story of being a semi-pro pizza maker, music aficionado, and triumphant cancer survivor.Prepare to dive deep into their conversation, where Jim and Eamonn explore the fascinating realms of music and their shared love for the iconic Grateful Dead. They also delve into the creative use of music on Instagram reels, offering insights and tips for fellow content creators. As the conversation unfolds, Eamonn generously imparts his wisdom on the art of mastering homemade pizza, sharing the secrets to achieving a perfect pie using pizza steels. Drawing from his extensive experience working in restaurants, they touch on the unmatched charm of New Haven Pizza and the vibrant Connecticut Pizza Culture. But the exploration of pizza doesn't stop there! Jim and Eamonn shed light on the beloved New England Bar Pies and the intriguing world of Greek-style pizza. Plus, they even find room to appreciate the mouthwatering wonders of Connecticut Bagels. However, what makes this episode truly special is the inspiring account of Eamonn's battle with cancer. Having emerged victorious, Eamonn's perspective on life has transformed, and he enthusiastically looks forward to getting back into the pizza game. Tune in for an unforgettable journey filled with resilience, passion, and a renewed appreciation for the joy of pizza. This episode will leave you inspired, craving a slice, and eager to take on new adventures.Follow Jim Serpico on Instagram: @sidehustlebread and @jimserpicoFollow Eamonn Murphy on Instagram: @themayorofpizzaSpecial Mentions in this episodeBrookside Bagels in Simsbury on Facebook @BrooksideBagelsCTNotorious PIE on Instagram at @notorious_p.i.eLloyd Pans on Instagram @lloydpansLittle City Pizza on Instagram @littlecitypizzacoThe Big Green Truck on Instagram @biggreentruckpizzaPoopsie's on Facebook @BestBarPizzaCape Cod Cafe Pizza on Instagram @capecodcafepizza

In this episode, Jim Serpico speaks with Daniele Brenci, known as @_BreadCrumb on social media, about his culinary journey from growing up in Rome, working at a traditional Roman cuisine restaurant at 16, to becoming a private chef for celebrities in Malibu. Daniele also shares how he started his bread-making project, Breadcrumb, inspired by a gifted sourdough starter. Discover how Daniele's past and professional experiences influenced his approach to cooking and baking. Listen now!Follow Jim Serpico on Instagram: @sidehustlebread and @jimserpicoFollow Daniele Brenci on Instagram: @_breadcrumb

In this episode, Anthony Mongiello, the Founder of Formaggio Cheese, reflects on his accidental invention of stuffed crust pizza. He shares how his background in the cheese industry led him to explore pizza-making and how a fortuitous encounter with more petite dough balls sparked the idea for stuffed crust pizza. Anthony recounts a humorous moment when the crust expanded during cooking, creating a calzone-like appearance. Anthony also shares the challenges he faced in obtaining a patent for his invention, highlighting the importance of considering potential patent infringements and including various product variations in the application. Eventually, he pitched his idea to Pizza Hut, patent and all. This episode is a cautionary tale and gives insights into the accidental design of a beloved pizza innovation and the journey of transforming an unexpected creation into a culinary success while touching on the challenges of securing a patent and gaining recognition in the food industry.Follow Jim Serpico on Instagram: @jimserpico and @sidehustlebread

In this podcast episode of Bread For the People, Emily Hyland and Matthew Hyland discuss the journey behind the success of Emmy’s Squared, a pizzeria with 18 locations throughout the United States. Matthew, who originally had no experience in baked goods, learned how to make pizza from a traditional Neapolitan pizza place. Despite having no prior experience, Matthew fell in love with making and eating pizza and decided to pursue a career in the restaurant industry. Emily had discussions with Matthew during college about opening a restaurant together, which eventually led to the founding of Emmy’s Squared Pizza. They explain how and why they took a chance at the right time and followed their dreams, resulting in the success of their business.Visit Emily on Instagram at @emilyhyand and Matthew on Instagram at @metthewshyland. Follow Jim Serpico on Instagram at @jimserpico and @sidehustlebread.

Join Jim Serpico as he talks to Sam Silverman, a self-proclaimed expert on bagels. Sam's obsession with bagels started at a young age, and it only grew stronger after he moved to New York City and had his first taste of an authentic New York bagel. The experience was a revelation for Sam, who had previously only known bagels from chain stores like Einstein's and Dunkin Donuts. He realized he had been missing out on the real deal all along and became fascinated with the history and evolution of this beloved bread.In this episode, Sam takes us on a journey through the history of bagels, from their origins in 17th-century Poland to their arrival in New York City with Jewish immigrants in the 1800s. He explains the different iterations it has gone through in the past 150 years, including the creation of Montreal-style bagels. Sam also shares some interesting milestones in bagel evolution, such as the introduction of the Everything bagel in the 1960s.But it doesn't stop there. The internet has revolutionized the way we access information about bagels. Sam explains how the democratization of information has given rise to a new generation of bagel enthusiasts and makers who are passionate about crafting authentic New York-style bagels. Thanks to YouTube, anyone can now learn the craft of bagel-making with the right ingredients from their local grocery store.Whether you're a bagel lover or just curious about the history and evolution of this iconic bread, this episode is not to be missed. Join us as we explore the world of bagels with Sam Silverman, a man who has dedicated his life to mastering the craft of this beloved bread.

Join host Jim Serpico as he interviews Becca Wong, a classically trained pianist who dared herself to start a cottage bakery. In this episode, Becca shares her experience with bread-making and how it allowed her to step out of her comfort zone and embrace new opportunities. Jim also observes the similarities between creative careers like music and bread-making. As a former music student, he has talked to many bread-makers who are painters or musicians.In this conversation, Jim and Becca explore the art of bread-making, including bread art and stenciling. They also discuss what it's like to pursue a life as a musician and baker. Plus, they share a fun story about an interesting trip to the vet.This episode is sponsored by Farmer Ground Flour. Check out their website at http://www.farmergroundflour.com/For more content from Jim Serpico, follow him on Instagram: @jimserpico and @sidehustlebread. And don't forget to follow Becca Wong at @littlesparrowsourdough to see more of her amazing creations.

Amy Emberling is a managing partner of Zingerman’s Bakehouse, located in Ann Arbor, Michigan. If you’ve ever passed through Ann Arbor, you’ve undoubtedly heard of the legendary company. Amy was one of the original staff bakers when Zingerman’s opened in 1992. She soon became the bread bakery's first manager and then the pastry kitchen manager. In 2000, she became a partner.This episode is sponsored by Farmer Ground Flour. Visit them at http://www.farmergroundflour.com/Follow Zingerman's Bakehouse at https://www.zingermansbakehouse.com/Follow Jim Serpico on Facebook @bread4thepeoplepod and Instagram at @jimserpico.

Join Jim Serpico as he sits down with Nicole Bean, the President of Pizzaro's Pizza in Houston, TX. This renowned establishment has garnered accolades as one of the city's top 100 restaurants on multiple occasions. In 2018, Nicole was honored with the Caputo Cup's Rising Star Award in Atlantic City, solidifying her status as a rising star in the pizza industry.When Nicole isn't managing the restaurant or competing as a skilled pizzaiola, she embraces her passion for travel and explores different corners of the world. In this engaging podcast episode, Jim and Nicole delve into various topics, including the unique dynamics of working with family, the significance of pizza certification, the camaraderie within the national and international pizza-making community, and the experience of crafting exceptional pizza in Italy and Seoul, South Korea. They also touch upon topics like van life and the pursuit of a fulfilling existence.Tune in to gain valuable insights from Nicole's wealth of experience and be inspired by her dedication to the art of pizza making. This episode is a must-listen for anyone interested in the world of pizza and the vibrant stories behind the scenes.This episode is sponsored by Farmer Ground Flour. Visit them at http://www.farmergroundflour.com/Follow Jim Serpico on Instagram: @jimserpico and @sidehustlebreadFollow Nicole Bean on Instagram at @nic.bean