Show 437, August 7, 2021: Thomas Birkholm, Baker, Birkholm’s Bakery & Cafe, Solvang Part One

Thomas Birkholm of Birkholm's Bakery and Cafe

Birkholm’s Bakery & Café in Solvang was founded by Carl “Cookie” Sr. and Charlotte Birkholm in 1951. 2021 celebrates the 70th Anniversary of this local institution. The Birkholms have been baking as a family and passed the recipes and techniques from generation to generation. In 1980, Carl Jr. and Elizabeth Birkholm stepped in to carry on the tradition of baking in Solvang. Carl continues to use the original Danish recipes that “Cookie” brought over from Denmark.

In 2012, son Carl “Thomas” returned to Birkholm’s and the Santa Ynez Valley with the desire to learn and continue the business like his Grandfather “FarFar” and Father had done before him. Thomas is the 3rd generation of Birkholm bakers in Solvang and with the Family he is carrying forward the proud baking tradition.

All of Birkholm’s baked goods are made from-scratch using the original recipes. They are known for their Danish All of Birkholm’s baked goods are made from-scratch using the original recipes. They are known for their Danish Butter Cookie Tubs containing nine varieties of cookies. On average they sell some 600 tubs per week. The Café serves an appealing variety of fresh salads and made-to-order sandwiches on house-baked breads. (Think Black Forest Ham with Swiss.)

Birkholm’s Bakery & Cafe on Alisal Road remains family-owned and operated in picturesque Solvang promising to provide the personal touch “old-school.” “Committed to helping our customers achieve their sweet dreams with only the best to eat.”

3rd generation baker Thomas Birkholm joins us rolling pin in hand.

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Show 437, August 7, 2021: Thomas Birkholm, Baker, Birkholm’s Bakery & Cafe, Solvang Part Two

Thomas Birkholm of Birkholm's Bakery and Cafe

Birkholm’s Bakery & Café in Solvang was founded by Carl “Cookie” Sr. and Charlotte Birkholm in 1951. 2021 celebrates the 70th Anniversary of this local institution. The Birkholms have been baking as a family and passed from generation to generation. In 1980, Carl Jr. and Elizabeth Birkholm stepped in to carry on the tradition of baking in Solvang. Carl continues to use the original Danish recipes that “Cookie” brought over from Denmark.

In 2012, son Carl “Thomas” returned to Birkholm’s and the Santa Ynez Valley with the desire to learn and continue the business like his Grandfather “FarFar” and Father had done before him. Thomas is the 3rd generation of Birkholm bakers in Solvang and with the Family he is carrying forward the proud baking tradition.

All of Birkholm’s baked goods are made from-scratch using the original recipes. They are known for their Danish All of Birkholm’s baked goods are made from-scratch using the original recipes. They are known for their Danish Butter Cookie Tubs containing nine varieties of cookies. On average they sell some 600 tubs per week. The Café serves an appealing variety of fresh salads and made-to-order sandwiches on house-baked breads. (Think Black Forest Ham with Swiss.)

Birkholm’s Bakery & Cafe on Alisal Road remains family-owned and operated in picturesque Solvang promising to provide the personal touch “old-school.” “Committed to helping our customers achieve their sweet dreams with only the best to eat.”

3rd generation baker Thomas Birkholm continues with us whisk in hand.

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Show 431, June 26, 2021: Dr. Shica Little, Dr. Shica’s Bakery, Westfield Culver City Part Two

Doctor Shica Little of Dr Shica's Bakery

Dr. Shica Little, known to many as “Southern Sweet Maker to the Stars” as she channels her love of baking and her Southern upbringing into her signature Southern sweets and custom creations, is now showcasing her Southern hospitality at her first official Dr. Shica’s Bakery retail bakery location at Westfield Culver City which opened last month. Her irresistible treats are brownies, cookies, cakes and custom creations.”

“Dr. Shica has always enjoyed her small bakery business as a fun side project in hopes that one day it would grow beyond her home kitchen. When the COVID-19 pandemic hit in March of 2020, Dr. Shica, a Doctor of Education and college professor in the educational services industry was laid off from her corporate job and she knew right then that it was time to turn her dream into a reality, so she created Dr. Shica’s Bakery online in Los Angeles.”

“Dr. Shica’s Bakery creates gourmet, Southern-style desserts using only the freshest premium ingredients. Dr. Shica also knew she wanted to expand her baked goods to meet the growing demand for vegan treats, so she developed and is introducing a new line of mouth-watering, plant-based Vegan Desserts that satisfy those sweet cravings and allow her plant-based customers to maintain their vegan lifestyles all while continuing to indulge and enjoy.”

“Reinventing her family’s recipes, Dr. Shica brings old favorites into the modern era featuring desserts with the taste of home and the sophistication of a gourmet bakery, including Signature Sweets such as Dr. Shica’s CookiesSprinkle Delight, Hot Chocolate, Gigi’s Chocolate Chip, Vegan Chocolate Chunk, Lemon Drop, Red Velvet; CakeDebra’s Red Velvet Cake; BrowniesAlmost Famous Brownies; full line of Vegan DessertsVegan Almost Famous Brownies, Vegan Cookies, Vegan Red Velvet Cake, and Signature Boxes including Dr. Shica’s Spring Gift Box, Gourmet Dessert Box, Vegan Gourmet Dessert Boxes, and Traditional and Vegan Birthday Boxes. Also, not to be missed are Dr. Shica’s Custom Creations as Dr. Shica’s Bakery will bring joy to any celebration and if you dream it, they will make it!”

Dr. Shica joins us with whisk in hand.

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Show 406, January 2, 2021: Alina Tompert, Baker-in-Chief, Zimt Bakery, Long Beach Part One

Alina Tompert of ZIMT BakeryAlina Tompert the “Baker-in-Chief” at her Zimt Bakery in Long Beach (premium German-style cookies adapted from old world family recipes) is an excellent example of a successful, licensed Cottage Food Operation that allows the creation and sale of specific low-risk food products from a private home kitchen. All Platzchen and Guadsle treats from Zimt are crafted from sustainably and ethically sourced ingredients.

For our furry friends there is a line of safe and natural dog treats under the banner of Plätzchen for Paws. They are peanut butter and pumpkin based and bone-shaped.

“At Zimt, our mission is to do good for our planet and our community while providing you with delicious, beautiful, and ethical treats based on family recipes passed down through generations.”

“Zimt stands for more than just its baked goods. We know that food brings people together, and want to elevate that experience by lovingly crafting each of our Plätzchen by hand with the best ingredients. We proudly source everything from our ingredients to packaging to kitchen equipment from companies that are dedicated to sustainability and equity.”

“A traditional German holiday treat, with roots in Oma’s (Grandmother’s) recipes, taking a bite of one of our delicate Plätzchen takes you on a trip through time. From our traditional holiday boxes to our modern seasonal hearts, you can taste the love that has been poured into these little delicacies for generations. Our seasonal flavors are a modern take on Plätzchen and an homage to our German-American roots, making them fit for any occasion year-round and incorporating some fun cross-cultural favorite flavors. So what are you waiting for? Let’s spread some love!”

Alina Tompert joins us with cookie cutter in hand.

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Show 406, January 2, 2021: Alina Tompert, Baker-in-Chief, Zimt Bakery, Long Beach Part Two

Alina Tompert of ZIMT BakeryAlina Tompert the “Baker-in-Chief” at her Zimt Bakery in Long Beach (premium German-style cookies adapted from old world family recipes) is an excellent example of a successful, licensed Cottage Food Operation that allows the creation and sale of specific low-risk food products from a private home kitchen. All Platzchen and Guadsle treats from Zimt are crafted from sustainably and ethically sourced ingredients.

For our furry friends there is a line of safe and natural dog treats under the banner of Plätzchen for Paws. They are peanut butter and pumpkin based and bone-shaped.

“At Zimt, our mission is to do good for our planet and our community while providing you with delicious, beautiful, and ethical treats based on family recipes passed down through generations.”

“Zimt stands for more than just its baked goods. We know that food brings people together, and want to elevate that experience by lovingly crafting each of our Plätzchen by hand with the best ingredients. We proudly source everything from our ingredients to packaging to kitchen equipment from companies that are dedicated to sustainability and equity.”

“We are thrilled to share Oma’s Guadsle with you every holiday season with our holiday boxes and personalized Lebkuchen hearts. 
As Schwäbisch as it gets, these are Oma Doris’s traditional holiday morsels. Little Christmas sweets, with nuts, jams, chocolate, and lots of powdered sugar. Her recipes stand the test of time and are still melt-in-your-mouth amazing!”

Alina Tompert continues with us piping bag securely in hand.

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Show 339, August 31, 2019: Cookie Good’s Co-Founder & Baker, Ross Canter Part One

Ross Canter of Cookie Good“You know that feeling when you take your first bite of a cookie? When you crunch through that crisp exterior and get to the chewy often chocolaty center; when the buttery, slightly salty sweetness hits your tongue? It’s just an instant but suddenly your brain is flooded, senses over-loaded and without even being aware, you find yourself smiling. That’s what we call feeling “Cookie Good”.”

“We take that feeling one step further, working hard to make cookies that not only taste amazing but also feed your soul; that make you remember something wonderful – the gooey, toasted, marshmallowy treat you ate around a campfire, that favorite childhood cereal you only got when your dad went to the market, your grandmother’s once-a-year-apple pie…Cookie Good: it’s how you wanna feel.”

“After a few years of baking thousands of cookies at home with only a 6-quart mixer and a single oven, we decided to move to a commercial kitchen. In just 5 hours a day, 4 days a week, we baked and baked and baked. As the business grew, we knew it was finally time to take the biggest leap of all – building our own bakery. We found the perfect spot in Santa Monica – a small, 1930s brick building right across the street from a park with palm trees, lawn bowling, and a duck pond.”

Cookie Good’s (Santa Monica) Co-Founder & Baker Ross Canter joins us with all the sweet details.

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Show 339, August 31, 2019: Cookie Good’s Co-Founder & Baker, Ross Canter Part Two

Ross Canter of Cookie Good“For years I was a “writer who bakes”. I’d spend my days in coffee shops writing screenplays, tv shows. Each day was an emotional rollercoaster as I struggled to find self-worth while being mocked by blank pages. But, relief came on weekends and holidays when I’d get into the kitchen and make cookies. I love that you can take lots of different, totally unrelated ingredients, mix them together, nurture them just a little bit and come out with something wonderful, edible and delicious. I realized that I rarely got that feeling of complete satisfaction while sitting at my computer and I knew that I wanted to feel “cookie good” more often.”

As luck would have it, Hollywood writers went on strike in 2007 and now, with no source of income, Melanie suggested it was time for a career change. We perfected my cookie & brownie recipes, sent an email out to family and friends and three minutes later we had our first order (in truth, it was for my best friend but I still think it counts). We’ve been baking, shipping, developing new flavors and feeling “cookie good” ever since.” – Ross Canter, Baker & Co-Founder

“Unlike Ross, the baker who writes, I don’t bake or write. But luckily after 25 years of marriage, 23 years of parenting, birthday parties & holidays galore, I can wrap a mean gift so we make a great team in the bakery.”

“On a deeper note, Cookie Good isn’t just about delicious cookies and pretty packaging. It’s about our family’s struggle to find our passion in life and our ability to survive; it’s about our desire to give back and make an impact on this crazy world – and having lived with breast cancer for the past 21 years, surviving is something our family knows a lot about. So in 2007, when presented with a sink or swim situation, we decided to dive in and combine Ross’ passion for baking and my quest to give back in the hope that Cookie Good might somehow make the world a better place – even if it’s just one cookie at a time. Besides supporting many schools and charities year-round, every October we donate proceeds from our cookies to the Breast Cancer Care & Research Fund, an organization that is very close to our hearts.” – Melanie Canter, Co-Founder

New from Cookie Good is Cookie Corn.” “This just might be the best thing you’ve never had before.”

Cookie Good’s Ross Canter continues…

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Show 316, March 23, 2019: Phoenix Bakery with 2nd Generation Baker, Youlen Chan, L.A.’s Chinatown Part Two

Youlen Chan“Founded in 1938, the idea behind Chinatown’s landmark Phoenix Bakery was to create a gathering place for the community producing traditional Chinese pastries and cookies not found locally. At the time, Chinatown was truly the place where Chinese immigrants came together and the iconic architecture and plazas were opening.”

“Using generation-old recipes, the Chan family’s first bakery highlighted their almond cookies. Founders, F.C. Chan and his wife were proud to offer the treats to everyone. Soon thereafter, F.C.’s brother, Lun joined the bakery and their trademark fresh strawberry whipped cream cake became part of the offerings.”

“It wasn’t until the 1970s, however that Phoenix Bakery became famous throughout Los Angeles for being a little Chinese bakery making a “not so Chinese” cake. With business flourishing, in 1977, the Chan family moved from Chinatown’s Central Plaza to a custom-built bakery on Broadway that remains their current location today.”

“Catering both to the local population celebrating birthdays and to the thriving businesses operating downtown, Phoenix Bakery cakes started becoming traditions. Lun’s son, Youlen eventually took over production and Phoenix Bakery continued to thrive as he expanded the offerings of sweets and confections.”

Youlen Chan continues…

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Show 198, November 19, 2016: Baker Dorie Greenspan, Dorie’s Cookies Continues…

Dorie Greenspan and her cookbook Dories CookiesOver the course of her incredible baking career, Dorie Greenspan (a 3-time James Beard Award-winner) has created more than 300 cookie recipes. Yet she has never written a book about them—until now. Just in time for the Holidays is Dorie’s Cookies. It’s her 12th cookbook.

Baking phobic…? Dorie gently prods you to get into the kitchen and give it a go. Her suggested starter cookie is Almond Crackle Cookies. The three ingredients are sugar, and egg and sliced almonds.

This is such an exciting book for me. It’s got a whole new look and a cover that’s my favorite color: Purple! Oh, and it’s got recipes, of course. Lots of them. There are cookies of every kind imaginable and some that you might not have imagined. You’ll be surprised at how many of our favorite sweets can be cookie-ized.” – Dorie Greenspan

“There are everyday cookies and cookies for weekends (recipes that take a bit more time), holidays (you’ll be everyone’s fav at this year’s cookie swaps) and celebrations. There are bars and brownies and biscotti and the kinds of cookies that make big batches for parties. And there are all the recipes for the cookies that I created for Beurre & Sel, the cookie adventure that Joshua, my son, and I launched a few years ago. In the front of this beautiful (chubby) book there’s a Cookie-Making Handbook that guarantees that every cookie you make will be perfect, even if you’re new to the craft.” – Dorie Greenspan

Inducted into the James Beard Foundation’s Who’s Who of Food and Beverage in America, Dorie Greenspan is also the author of Around My French Table, a New York Times bestseller that was named Cookbook of the Year by the IACP; Baking Chez Moi; and Baking: From My Home to Yours, a James Beard Award winner. She lives in Westbrook, Connecticut, and Paris.

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Show 59, February 1, 2013: Roberta Koz Wilson, Cookies for a Koz

Roberta Koz WilsonIt’s almost Valentine’s Day and what more thoughtful edible gift than absolutely delicious chocolate chip cookies baked in small batches with a lot of heart & TLC! The big plus is that each sale benefits The Starlight Children’s Foundation.

Roberta Koz Wilson (jazz saxophone great Dave Koz’s sister) of Cookies for a Koz joins us to share the inspirational story. The cookies are a tribute to their late mother, Audrey, who created the original cookie recipe. The truth is that these famous cookies opened a lot of doors for Dave in his early days as a struggling musician!

The Red Velvet Cookie was originally created as a Valentine’s Day special. It became so popular that it was added to the year-round line. It’s their take on a moist and delicious Red Velvet Cupcake.

Some intriguing new varieties will be added in 2014 including peanut butter chocolate chip.

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