<p>We like big cinnamon buns and we cannot lie. December’s Bake Club is dedicated to the tireless efforts of Shilpa Uskokovic and her creation of a giant, gooey cinnamon roll. Not only is this recipe perfect for any festive gathering, but it also has all the nostalgia of a mall food court in the 90s. Shilpa tells Jesse about her decision to include two specialty ingredients and the importance that they had in shaping the structure of the recipe. And we meet another baker we think you should know: Patrick Shaw-Kitch of <a href="https://brooklyngranaryandmill.com/pages/about-brooklyn-granary-and-mill?srsltid=AfmBOorIR0xdY83bV3bW1ibvJGdlrBaZy9JhYcsgNmOO1XsQadNp3zv3"><strong>Brooklyn Granary & Mill</strong></a>. Patrick not only bakes, but mills his own flour for his creations and tells us why we should think more about where our flour comes from and how to harness it in our bakes.</p>

Learn about your ad choices: <a href="https://dovetail.prx.org/ad-choices">dovetail.prx.org/ad-choices</a>

Podurama

Home

Trending

Personal

Your Podcasts

New Episodes

My Files

Favourite Episodes

Tags (Folders)

Recently Played

Bookmarks

Followed Playlists

BA Bake Club: One Giant Cinnamon Roll

Bon Appétit

AI Chapters

AI Insights

Reviews