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How Long Gone

324. - Claire Ptak

How Long Gone

Chris Black & Jason Stewart / Talkhouse

Society & Culture

4.41.1K Ratings

🗓️ 6 April 2022

⏱️ 71 minutes

🧾️ Download transcript

Summary

Claire Ptak is a baker and owner of London’s Violet Cakes, making the Royal wedding cake for Harry and Meg amongst many other scone-based accolades. We chat about our weekend of concert-going in LA, flying to NY to party with Palace and Calvin, Chris thinks that London lunches lean a bit heavy, the fine Volvo SUV collection, we generalize which flavors that men and women lean towards, the early hours of a baker's life, weight lifting flow, working at a very young age, selling baked goods to an Arctic Monkey or a Klaxon, what to do when your nanny goes on holiday, Ibiza plans, Sad lamps, enjoying the business side of things as she’s progressed, British or gay, and what she’s looking for romantically as a newly-ish single boss. instagram.com/violetcakeslondon twitter.com/donetodeath twitter.com/themjeans Learn more about your ad choices. Visit megaphone.fm/adchoices

Transcript

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0:00.0

And the How long gone? We're in the mother-fucking building live from the city so nice. They named it twice. The big apple.

0:22.0

I just finished doing my Bella Hadid ice water face

0:26.3

Plunge just to get rid of some of the puffiness after my travel you know. Yeah. I don't know if it's so much the travel as the uh...

0:33.9

dinner at fran- Well anyway yeah it was going good yeah yeah good stuff over New York

0:38.1

as the dinnert franchette that was i would say heavily salted and then maybe the amount of alcohol you consumed last night at the

0:47.1

palace Calvin Klein activation.

0:49.1

These are all factors. These are all factors that could go into play and if you want to talk more about last night's dinner items that were ordered Chris

0:56.7

I'd be happy to get into kind of the specifics

0:59.1

I'm not really here to pick apart the food no pun intended but I do think that you know I had never

1:06.1

been to French yet which is obviously you know bad because it's a hot

1:11.4

restaurant but also when it has the word French in it I'm usually

1:14.7

disinterested. They're not known for their food. Great experience very

1:17.8

professional restaurant watching Ben Edgar recoil at the single bite of cold asparagus with egg on it

1:27.5

It was kind of worth it. I wonder what it was was it because like somebody put a

1:34.0

asparagus and it was like somebody put a cockroach in his mouth and told him to start

1:38.8

chair.

1:39.8

Yeah, but Ben's, the way Ben acted to that is not dissimilar to what it would look like if you put a

1:46.1

cockroach in my mouth I didn't think it was I didn't think it was that crazy but

1:51.1

it was an interesting bite.

1:54.4

It was not an it was such a classic normal dish asparagus with sauce

1:59.5

gribish which is like some pickles and hard boiled eggmannies kind of thing.

2:04.0

Bitch, this shouldn't class, don't act like you grew up in Normandy.

...

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