|Epicurean Unicorn Trailer||Trailer for Epicurean Unicorn- the new podcast from Puratos|
|Pilot||Join the Epicurean Unicorn Team on their journey to explore the food industry.|
|Health & Well-being with Alex De Los Reyes||The Epicurean Unicorn team answers your voicemails and helps solve what you did to that bread, or pastry, or chocolate. Puratos USA Product Manager Alex De Los Reyes joins in to discuss the current health and well-being trends in the food industry and what that means for the future of food.|
|Sourdough Tips and Tricks with Jason Tucker||Join the Epicurean Unicorn team to discuss the basic history of and tips for working with sourdough. This week they are joined by Jason Tucker, Puratos USA Technical Advisor, sourdough specialist , and lifelong baker with an education in Baking Science from the CIA (Culinary Institute of America).|
|Chocolate with Jacques Torres||This week, the Epicurean Unicorn Team provides answers to listener questions, discusses a Sourdough Superhero and talks to French Pastry Chef and Chocolatier, Jacques Torres about sustainability, growing cocoa, education and even pizza! Fondly referred to as “Mr. Chocolate”, Torres has been inducted into the Chocolate Hall of Fame--among many other personal accolades—and is a head judge on Nailed It! (Netflix). He generously donates his products to numerous national charities and opened NYC's first chocolate museum: Choco-Story New York, Chocolate Museum and Experience with Jacques Torres. To learn more about Jacques Torres, visit: mrchocolate.com.|
|Cocoa Trace with Sylvestre Awono||
Plus, Sylvestre Awono, Puratos Global Product Manager for Real Chocolate, joins the team to share his inspiring story as the grandson of a cocoa farmer. Learn all about cocoa production and sustainability as Sylvestre discusses the importance of the fermentation process and the Puratos Cacao-Trace program.
|Asian Flavors/World Influence with Jason Licker||
This week, join the Epicurean Unicorn team as they are joined by Chef and Author Jason Licker to discuss his experiences as an executive pastry chef and how the flavors of Asia have influenced his cuisine!
Jason Licker has a passion for pastry, life and travel which has taken him across the globe for a true culinary experience. Jason has held executive pastry chef positions at the Peninsula New York, The Westin Bund in Shanghai, the Venetian Macau Hotel and Resort, the JW Marriott Hong Kong and formerly was the corporate pastry chef for Ce La Vi Restaurants worldwide. His win at Iron Chef Thailand is an affirmation of his elite pastry status. His latest project, Lickerland: Asian-Accented Desserts Jason Licker has reached the highest honor by receiving a James Beard Nomination in the Category of Cooking from a Professional Point of View and is the only self-published book in years to achieve this honor. To learn more about Jason Licker, visit: jacsonlicker.com.
|Yom Kippur and Breaking the Fast||
From sunset on Sunday, September 27th through Monday, September 28th, Jewish people around the world will observe Yom Kippur, the annual day of atonement. This is the holiest day of the Jewish calendar and is a time for reflection and to seek forgiveness.
Join the Epicurean Unicorn Team this week for a bonus episode about #YomKippur. The team talks to Rabbi Eric Goldberg about various aspect of Yom Kippur including breaking the fast and how Jewish Food Culture relates to their history.
|Hispanic Heritage with the Puratos Team||
Hispanic Heritage Month takes place between September 15th-October 15th and serves as a time to recognize the contributions and influence of Hispanic Americans to the history, culture, and achievements of the United States. The observation started in 1968 as Hispanic Heritage Week before later being expanded in 1988 to cover a 30-day period.
Within Hispanic Heritage Month, numerous independence days for Latin American countries take place. Some of these countries include: Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua, Mexico and Chile. To learn more about Hispanic Heritage month, visit: https://www.hispanicheritagemonth.gov/about/
Here at #PuratosUS we are proud to celebrate the cultural diversity of both our global organization and the industry we serve by celebrating Hispanic Heritage Month with the help of our amazing employees. Join the Epicurean Unicorn team as they are joined by four members of the Puratos team to discuss their heritage, traditions and the history of Hispanic Heritage month!
|Space Bakery Bonus Episode||
In honor of this, fasten you seatbelts and join the Epicurean Unicorn team on an “out of this world” experience as they are joined by Filip Arnaut and Lucie Beckers from the SpaceBakery project, part of the Puratos Mission to Mars initiative. The project focuses on how we can produce food in a more sustainable way and will provide a nutritional staple food for many regions across the globe.
Join the Epicurean Unicorn Team as they take part in a discussion about the shift in the retail business landscape for bakeries in response to the “new normal”. Learn about how an online presence can boost sales and how BakerOnline can help bridge the gap for bakeries looking to jump into the digital space.
Bakeronline is a tool that enables bakers to create a customized webshop where consumers can easily order products 24/7 wherever they are – on any device. With the help of the Bakeronline Digital Experts, bakeries can still reach their consumers and supply their communities with delicious baked goods. To learn more about how BakerOnline and their experts can help you build your customized webshop, visit bakeronline.com.
|Chocolate 101 with Eric Wesner.||
Plus, Eric Wesner, the Senior R&D Manager for Chocolate here at Puratos USA joins the team to discuss his role in the chocolate production process, starting with the gathering of all the raw materials from the farmers and ending with transforming those ingredients into the delicious, tasty, wonderful chocolate that consumers and customers know and love.
|Thanksgiving Extravaganza||Join the Epicurean Unicorn team for a special Thanksgiving Themed episode. The team starts with a special Thanksgiving Fact-Off before they are joined by Amal Chatterjee Jr., a purchasing manager at Puratos USA.
Amal moved around quite a bit growing up and wasn’t exposed to a traditional Thanksgiving until he was an adult in graduate school. Learn about his first experience with the American holiday of Thanksgiving and how he has brought his own culture and food experiences to his holiday celebration.
|30 Years of the Baking Industry with Bart Thorne||
Join the Epicurean Unicorn team as they discuss holiday decorations and are joined by Bart Throne, the VP of Sales for Empire Bakery, who started in a local grocery store owned by his uncle and made his way into sales, working his way up to where he is today at Empire Bakery. Bart discusses everything he has seen and experienced in his 30+ years in the baking industry, including the ‘New Normal’, the growth and demand for Health & Well-Being products in the bakery business and even packaging changes.
Empire Bakery produces ready to sell desserts for customers, which include in-store bakeries, club stores, food services and dessert manufacturers. All their cakes, cookies and brownies are custom decorated by hand, like the cake above! To learn more about Empire Bakery, visit them on Facebook, Instagram or on their website at empirebakery.com!
|Hanukkah with Jaina Wald||
Hanukkah is a Jewish holiday, that celebrates the triumph of light over darkness and the miracle of the oil light remaining lit for eight days. For those observing Hanukkah, this is a time of celebration with loved ones.
This week, in a special bonus holiday episode, the Epicurean Unicorn team is joined by Jaina Wald, the VP of Marketing at Puratos USA. Jaina discusses Chanukah and her personal traditions for this holiday. Additionally, we learn the best way to have latkes and the best currency for playing dreidel. Listen to the episode using the link in bio!
|Bonus Episode- St. Lucia Day||
Join the Epicurean Unicorn team for a bonus episode as they are joined by a Swedish Chef to learn about St. Lucia day and the foods surrounding the celebration in Sweden, including Saffron bread, also known as lussekatter.
St. Lucia’s Day takes place on December 13th and is a festival of lights celebrated in Sweden, Norway and the Swedish-speaking areas of Finland. St. Lucia’s Day is celebrated in honor of St. Lucy. This festival marks the beginning of the Christmas season in Scandinavia and is meant to bring hope and light during the darkest time of the year.
|Holiday Extravaganza and the Feast of the 7 Fishes||Join the Epicurean Unicorn team as they continue their holiday extravaganza and continue to learn about the holiday traditions of Puratos employees. This week, the team is joined by Mike Penrose, the Talent Acquisition Manager at Puratos USA who celebrates the Feast of the Seven Fishes with his family during the holiday season.
The Feast of the Seven Fishes, also known as The Eve, is an Italian American celebration of Christmas Eve with dishes of fish and other seafood. Christmas Eve is a vigil or fasting day, and the abundance of seafood reflects the observance of abstinence from meat until the feast of Christmas Day itself. Popular dishes include some combination of anchovies, whiting, lobster, sardines, smelts, eels, squid, octopus, shrimp, mussels and clams.
|Coffee with Antoine||Ease into 2021 by grabbing a coffee and sweet treat and joining our Epicurean Unicorn team with a new episode!
This week, the team is joined by Antoine Rondenet for a wide ranging conversation about the world of baking and pastry, including his professional journey, comparisons between the US and France and some tips and tricks for those interested in getting more involved in the industry.
|Fermented and Found Foods||
Did you know that the oldest piece of bread ever discovered was in Jordan and was a 14,400+ year old flatbread that looked like a pita, except it was made from wild cereal like barley, einkorn, and oats? This week on the Epicurean Unicorn podcast, join the team for a discussion on the world’s oldest found chocolate and fruitcake before taking a deeper dive into old fermented foods.
Fermentation is a natural process in which micro-organisms transform a food component, changing its structure and taste. Most people eat fermented food every day, including bread, yogurt, beer and even chocolate! In the case of chocolate fermentation unleashes the flavor potentials of the cocoa beans. And because different micro-organisms occur naturally inside cocoa beans in different regions, the flavor profiles of chocolate differ too! If you don’t believe us, you’ll just have to try some of our Belcolade Origins chocolate.
|Valentine's Day Listener Questions||
There’s no better way to show someone you love them than with sweet treats and delightful food. Celebrate today with the help of some Strawberries dipped in our smooth Belcolade Chocolate or Valentine’s Day themed cupcakes filled with one of our fruit fillings!
|Pizza and Sourdough with Will Grant||
Join host Amanda Anderson as she has a conversation with Will Grant who is a 2017 World Pizza Champion, and owner of 'That's a Some Pizza', 'Sourdough Willy' and Sourdough #104 in the Sourdough Library. Listen in to learn about his famous sourdough and his career as a pizza master.
Puratos is convinced that the Future of Bread Lies in it's Past. This is why, with the help of our Puratos Center for Bread flavor in Belgium and Quest for Sourdough, we help our customers create and preserve their sourdoughs.
Through our Sourdough Library and Quest for Sourdough, we at Puratos can hear about the history of individual sourdoughs, who taught you your family recipe and why it's so unique, keeping it alive for future generations.
|Pastry Formulation with Amanda Ballentine||
Baking School is back in session! Have you ever wondered what the difference between bread flour and all-purpose flour is? Or maybe why you can’t just interchange light or dark brown sugar for white, granulated sugar?
Join the Epicurean Unicorn team to learn why sweets do what they do and the functionality of different ingredients as the team converses with ASB Innovation Award Winner and Puratos USA’s own Amanda Ballentine!
|Food, a Delicious Frontier with John Champion||
This week, the Epicurean Unicorn Team goes “where no podcast has gone before” and is joined by John Champion, the host of Mission Log, a Star Trek podcast that dives into the ideas, messages and sometimes the food of Star Trek.
|There is Sourdough in your Library||
Join the Epicurean Unicorn team as they are joined by our very own, Karl De Smedt. Karl De Smedt is the only sourdough librarian in the world, working at the Center for Bread Flavor in Belgium where he manages the Puratos World Heritage Sourdough Library. The library was founded in 2013 and currently holds over 115 sourdough cultures from around the world!
|All about Ramadan (and Banana Sandwiches)||
Join the Epicurean Unicorn team this week as they are joined by Imam John Starling of the Gracious Center of Learning and Enrichment Activities (GCLEA) and Puratos USA’s own Aliza Fazal and Sara Elhadidy to learn about Ramadan.
Ramadan is a time of spiritual reflection, self-improvement, and heightened devotion to worship. During the month of Ramadan, which can vary every year but is taking place from April 12th to May 12th this year, Muslims fast every day from dawn to sunset. It is meant to be a time of spiritual discipline. It’s a time of celebration and joy, to be spent with loved ones. At the end of Ramadan there’s a big three-day celebration called Eid-al-Fitr, or the Festival of the Breaking of the Fast.
|2021 Virtual Bread Symposium and Pizza (of course!) with Peter Reinhart of Johnson & Wales||
As in years past, this year’s symposium has attracted top talent from several continents, including several world-renowned baking experts. From technique to technology, we’ll look at how their contributions have altered the present and future of bread. Their presentations with challenged and inspire every level of bread enthusiast, whether you’re a professional bread maker or just want to bake like one.
|The Art of Chocolate with Kriss Harvey||
This week, the team is joined by Chef Kriss Harvey of andSons Chocolatiers, a 2nd-generation Beverly Hills chocolatier. andSons is led by two brothers who were born into fine chocolate! They’ve combined their time-honored techniques of their European past with the inspiration and creativity of our Los Angeles roots. Their kitchen is located in LA’s Arts District tand is led by Chef Kriss Harvey.
Named one of America’s Top 10 Pastry Chefs, Chef Kriss was previously the Executive Pastry Chef at The Bazaar by José Andrés at the SLS Hotel. His passion and skills for all things chocolate was honed in the revered French kitchens of Oriol Balaguer, Emmanuel Ryon, the Ritz Carlton and the Wynn Las Vegas.
|Food on the Trail with Simone Knego||
Author, motivational speaker and world traveler, Simone Knego believes that, “my stories define me, just as your stories define you. By sharing our stories, we learn, grow, and learn to laugh at ourselves while inspiring others to do the same.”
Through her volunteer work, philanthropic missions, and experience with international adoptions, she has been able to accomplish things like climbing Mount Kilimanjaro for the Livestrong Foundation and serving as a co-chair in the National Young Leadership Federations of North America.
Join the Epicurean Unicorn team as they are joined by Simone Knego to discuss the food she’s encountered on her global adventures, along with her new book, The Extraordinary UnOrdinary You: Follow Your Own Path, Discover Your Own Journey!
|Father's Day Special||
In honor of Father’s Day, join Epicurean Unicorn host Braden Cadenelli as he embarks on a special Father’s Day Episode with the help of his son. Join the duo as they share facts and history of pizza, engage in some father and son antics, and Braden tries his hardest to keep the conversation on topic!
|Better Nighttime Snacking with Sean Folkson- Founder & CEO of Nightfood||
More than ever, consumers crave authentic, delicious desserts that have exciting textures and flavors--and are made with real and responsibly sourced ingredients. That's why here at Puratos, we re-invent indulgence by re-connecting with today's and tomorrow's consumers.
Join the Epicurean Unicorn team as they sit down with Sean Folkson, Founder and CEO of Nightfood to discuss better nighttime snacking options and satisfying your sweet tooth with the help of treats like Nightfood’s delicious ice cream, made to be sleep-friendly for healthier night snacking. With less sugar, fat and fewer calories, Nightfood re-invents the way that people do nighttime snacking!
|The Art of Viennoiserie with Peter Yuen||
Join the Epicurean Unicorn team as they are joined by Chicago-based Pastry Chef Peter Yuen, who is a Viennoiserie expert, especially known for his laminated doughs. As an International Baking Consultant and educator, Pastry Chef Peter Yuen travels the world to not only study different foods, but to share his knowledge and lamination techniques at culinary schools and organizations all over the world, including our very own Puratos USA innovation centers!
|Does Humor Belong in Food with Mark Gagliardi & Hal Lublin?||
Despite their unsuccessful attempt, they hang around with the team to participate in a wide range of conversations about food. They inspire the team to share professional insights on sensory analysis, bananas and flavor chemistry.
|Employee Health & Well-Being with Barry Thrutchley||
“In the past, health and wellness was primarily about making sure that employees have access to healthcare coverage, maybe some programs that help them navigate a very complicated terrain of healthcare coverage, resources, and programs. It’s not an easy landscape for people to work their way around. But when you work your way through a global pandemic, you start to realize that the value and the importance of employee well-being has now taken on a completely different meaning.”
|The Importance of Multicultural Representation||Join the Epicurean Unicorn team this week as they as sit down with author Karl Beckstrand who writes books for children with a focus on immigrant and multicultural stories, with a heavy focus on our team’s favorite topic – food!
Karl Beckstrand is an International Book Award winner who is also a twenty-five-time published author with more than 60 ebook titles. Karl has lived abroad, been a guest instructor for Taiwan’s Global Leadership for Youth and is a volunteer English teacher for refugees and immigrants from all continents. Through his experiences, he is able to write stories that reflect cultural diversity and the importance of it.
With Karl’s help, the team discusses how important representation is in the media – especially when it comes to discovering and learning about the world around us. Karl also discusses how food has played a big part in inspiring him to write the stories he tells.
|All About Flour with Jeff Yankellow||At King Arthur Baking, they believe that “all flour is not created equal.”
In fact, King Arthur Baking prides themselves on their responsible sourcing, their “never bleached” guarantee, and their carefully calibrated protein content, which means their flour gives you the same results, every time you bake.
Join the Epicurean Unicorn team as they are joined by Jeff Yankellow from King Arthur Baking to learn all about flour, including how it’s processed, how it’s used the trends in baking.
|A Life in Chocolate with Etienne Corbet||Join the Epicurean Unicorn team as they are joined by pastry chef, chocolatier, salesperson and Puratos’ own Etienne Corbet. Learn about how he found himself in the pastry arts, his path to where he is now and his passion: sustainable chocolate and Puratos’ cacao-trace program.
Puratos’ Cacao-Trace program is a sustainable cocoa sourcing program that focuses on better tasting chocolate, and in the process creates value for all, from farmer to consumer.
|Plant-Based Meat with Paul Shapiro from the Better Meat Co.||Did you know that demand for meat is increasing, both in the U.S. and globally, posing strains on our ability to feed the planet sustainably? Producing animal protein requires considerably more resources than plant protein. Using plants to enhance the meat most people already enjoy is a great way to reduce the meat products’ carbon footprint.
That’s where Better Meat Co. comes in!
Join the Epicurean Unicorn team as they are joined by Paul Shapiro, the CEO of Better Meat Co., author of the national bestseller, Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World, and the host of the Business For Good Podcast, as they talk all about what they are doing to create a more sustainable food system.
|All About Coffee wth Nadav Mer||
Join the Epicurean Unicorn Team as they are joined by Nadav Mer, the owner of Morning Bell Coffee Roasters as they discuss where coffee comes from, how it’s process and how you get it to the point of where you can extract it and make a drink out of it.
Morning Bell Coffee Roasters is an independent, family-owned and family operated small business. They were named ‘Best Independent Coffee shop’ in Iowa by 24/7 Wall St. in 2020. Their approach to specialty coffee is somewhat unique and focuses on social and environmental sustainability.
|Heritage and Local Grain Milling with Amber Lambke of Maine Grains
Join the Epicurean Unicorn team as they are joined by Amber Lambke, the founder and CEO of Maine Grains as they learn about the amazing work her and her company do in the area of locally grown and milled grains from their mill in Skowhegan, Maine.
Maine Grains serves bakers, brewers, chefs and families freshly milled, organic and heritage grans sourced from the Northeast. By re-localizing grain production and milling, they support the health and livelihood of the farmers and communities we serve. Our traditional stone milling process ensures nutrient-packed products that are full of flavor and perfect for natural fermentation baking and cooking.
|Multicultural Thanksgiving with Nisa||Prepare for Thanksgiving on Thursday with the help of our Epicurean Unicorn team!
As part of a global company, we love to learn and discuss different traditions and ways of celebrating American holidays from people who may be influenced by other cultures or backgrounds. This year, the team is joined by Puratos employee Nisa to discuss celebrating a multicultural Thanksgiving.
|Consumer Market Trends with Meg Schneider||Taste Tomorrow is the world’s largest ecosystem for consumer understanding in bakery, patisserie and chocolate. Through in-depth insights into global and local consumer behaviors, attitudes and choices, Puratos’ proprietary research program offers a foodstep into the future by tracking the evolution of trends and unveiling new ones.
With Taste Tomorrow, Puratos continuously monitors trends by combining the latest digital technologies and semantic artificial intelligence techniques. We also question more than 17.000 consumers in 40 countries, talk with 80 foodies in trend-setting cities and interview both customers and industry experts. This data is complemented with a global trend spotting network, exhaustive sensorial research and unique partnerships with researchers, flavor houses and universities.
Learn more about the results with the help of the Epicurean Unicorn team and our very own Meg Schneider.
|Puradome & Mission to Mars||No one can ignore the urgent need to reduce our global environmental footprint. Climate change, intensive food production, harmful emissions – to name just a few – The awareness also grows on the effect of our company, our customers and even the consumers on all that.
This is why Puratos took off on the ambitious “Mission to Mars” Program, in which we imagine future settlers on Mars having access to healthy, nutritious bakery products. It involves setting up a cutting-edge research program and FoodTech Centre, PuraDome, using the harshest conditions of planet Mars as our extraordinary inspiration.
Join the Epicurean Unicorn team for a bonus episode and they learn more about the PuraDome and the Mission to Mars program!
|Drink Your Beer and Eat it too?!||Did you know that spent grains produced by beer brewers can be processed in a way that makes them stable? Well, ReGrained did! ReGrained has developed a patented technology to allow them to repurpose those grains to provide innovative solutions for customers, even teaming up with Puratos to provide upcycled grain solutions to customers through an exclusive collaboration and supply agreement.
Join the Epicurean Unicorn team as they are joined by Dan Kurzrock, the Chief Grain Officer (CEO) and cofounder of ReGrained to learn all about how to ear your beer and the power of spent grains from the brewing process.
Braden is a Pastry Chef and Chocolatier who has been with Puratos USA since 2010. He started in the industry while in college and has experience working in everything from small retail to semi-industrial wholesale. His hobbies include biking with his family, talking about the minutia of science fiction, and reading. He lives in Pennsylvania with his wife, 2 kids, and cat.
Amanda Anderson has been with Puratos USA a little over a year and has enjoyed it immensely. She has worked in the Industry for 22 years in everything from artisanal bakeries, resorts, casinos, catering, and independent restaurants. She enjoys hiking, camping, travel, and cooking various regional healthy cuisine. She lives in Washington with her wife and small dog.
Connie is an R&D Technologist who has been with Puratos USA since 2017. She realized her love of food and science at a young age and worked to acquire a BS in… Food Science! She has since worked in various industry settings (from flavor houses to meat-packing plants), but has settled on a career involving bread mixes and improvers with Puratos. Outside of work, Connie enjoys cooking up (not baking) crazy experiments, jogging at a leisurely pace, nerding out on PC/PS4 games, and being weird in general.