Hey, everyone,

Hey, everyone, welcome to Radio Cherrybaum, the number one female-focused food podcast in the universe.

I'm your host, Carrie Diamond.

Today's show is all about bread.

We're talking to two very different women who oversee big baking operations, one in Paris and one in Ann Arbor, Michigan.

First up is Apollonia Poilin, CEO of her family bakery,

which is nothing less than a Parisian institution. Apollonia has written her first English language

cookbook, out now. It's called Poilin, The Secrets of the World Famous Bread Bakery. We sat down to

talk about bread, legacy, and family.

At the end of the show, we're airing a special conversation that we recorded on Career Day

at the Food and Finance High School, New York City's only culinary-focused public high school.

Amy Emberling, who is a managing partner at Zingerman's Bakehouse in Ann Arbor, was very gracious and hung out with us and the students for a class we did on podcasting.

Amy is also the co-author of the Zingerman's Bakehouse Cookbook.

If you'd like to support this free podcast, consider subscribing to Cherry Bomb Magazine.

Our new issue, Issue 14, is out right now,

and you can choose from one of five different covers, from Allison Roman to Dory Greenspan.

We also have back issues available on our website. Get Cherrybaum delivered direct to your door.

Visit Cherrybomb.com for more. Now, here's my conversation with

Apollonia Poilin. Tell us but the history of your family's company. It's quite the storied history.

So Poelan started in 1932, in Paris, when my grandfather, Pierre, decided to establish in Saint-Germain-Deprie.

He started making big wheat sourdough loaves that were not so much in fashion at the time

because Paris in the early 20th century was a place where people wanted white bread and smaller formats.

...