Hey, Milk Street listeners. As fall approaches, I've asked Stella Parks to help me answer your baking questions.

So from spice cakes to Halloween candies and much more, we're opening the phone lines to tackle your autumn baking projects.

Please email us at questions at milkstreetradio.com.

One more time, send questions to milkstreetradio.com and we'll be in touch.

This is Mill Street Radio from PRX. I'm your host, Christopher Kimball.

Mas Masamato grows peaches, some of the best peaches in the country. Growing up, his daughter, Noriko, didn't understand just how great they were.

So we took her up to Chez Panisse, and she was stunned to find that what they served for dessert

of when our peaches were in season was simply a peach on a plate.

Today, Moss shares the story of how he came to grow these perfect peaches

and the unexpected discoveries he made about his family farm long away.

Because all families have secrets.

My conversation with Moss is coming up later in the show.

But first, I'm joined by Baker, Nicole Asatola. She's the owner of Canteen, a cafe in the show. But first, I'm joined by Baker, Nicole Ossetola. She's the owner of

canteen, a cafe in San Francisco, also author of Scandinavian from scratch. Nicole, welcome to

Mow Street. Thank you so much, Chris. Let's do a geography lesson because you move all over the world

here. So, Ohio, you start there, okay.

You end up in Boston and you opened up No. 9 Park with Barbara Lynch.

I did. Yes.

That's impressive.

Then you went to Copenhagen and then you ended up in San Francisco, right?

Right.

So what was it like, Copenhagen? The language is not easy,

...