Why did lindsay leave next baking master
Today we’d like to introduce you to Lindsay Miller.
Hi Lindsay, we’d love for you to start by introducing yourself.
I came to Houston after undergrad to attend law school. I realized pretty quickly that I did not want to be a lawyer, but real estate interested me.
After law school, I begged for a commercial real estate gig from local legend Ed Wulfe and worked with the great team at Wulfe & Co. for a few years learning the trade. I moved on to working retail properties with Transwestern, had some great years, and won some awards for retail leasing.
In 2008 came the economic downturn and in November my first of three daughters (Matheson) was born. The retail Commercial market started to soften up in 2009 – 2010 when my second daughter (Berkley) was born. I endured 2010 paying for a nanny for my two little ones and earning less and less commission.
My husband and I decided it was time to escape the city and head to the burbs to get more houses for our growing family, so we moved to the Champions area.
I flirted with Commercial Real Estate every once in a while but started looking for something I could do while being more of a Mom.
My parents had started
David Lebovitz Newsletter
When I worked at Chez Panisse in the 1980s and ‘90s, people would call us in the kitchen with questions about recipes in the restaurant’s cookbooks. In retrospect, it’s rather charming. I’d be working, rolling dough and peeling apples, and the phone would ring, and someone would ask me a question about making an almond cake or or wondering about the quantity of lemon filling in a lemon tart recipe.
Back then, people weren’t focused on substitutions or changing things, etc., as they are today. They just had baking questions, and we answered them. Although, sometimes the phone would ring at 8am in the kitchen, and I’d mistakenly answer it (back then, when people used regular telephones, we had phones that were connected to four different telephone numbers), and the person on the other end would be calling for a reservation. Since the restaurant only had a hundred seats, and since the restaurant is in an old house, there was no way to add more tables. That was when we started having a table in the kitchenso our friends could eat there (or sometimes, people would invite their gardener, their cousin, or once it was Jackson Browne and Daryl Hannah).
Food Network To Launch ‘Next Baking Master: Paris’
EXCLUSIVE:Food Network is about to launch another culinary competition — and this one is taking place in the city of lights.
Next Baking Master: Paris will give 10 American bakers access to iconic pastry shops and French baking mentors in the new competition premiering May 6. Hosted by pastry chef Stephanie Boswell and French-born chef and restaurateur Ludo Lefebvre, the series followers the competitors as they attempt to improve their technique, artistry, and innovation with making confections.
Each week, the lowest performing baker will be sent home until only one is named Next Baking Master.
“As the world’s attention turns to the city of lights leading up to this summer’s Olympic games, Paris is not only a location in Next Baking Master: Paris, it’s a main character,” said Betsy Ayala, Head of Content, Food, Warner Bros. Discovery. ”From walking the banks of the Seine to gain inspiration for romantic chocolate desserts to exploring the Paris farmers’ markets with their bountiful fresh produce, viewers will experience
Meet Lindsay Miller | Pastry Chef & Owner of “A Tiny Salty Pie Company”
We had the good fortune of connecting with Lindsay Miller and we’ve distributed our conversation below.
Hi Lindsay, what is the most important factor behind your success?
I assume the most important factor behind our success so far is that I just make things that I think would style good, but I do it in a fun exciting way. I think the pretzeled crust puts a fun new twist on a classic dessert, but even without that I assume the key to a thriving baking business is finding the fun in whatever you’re making and staying true to what you think will be extra yummy. Also booze. When in doubt, bake with booze.
Alright, so let’s move onto what keeps you busy professionally?
Alright, so basics… I’m a baker/pastry chef and have started my have cottage food pie business called “A Little Salty Pie Company” We specialize in pies form with our pretzeled pie crust, a process created when I was working as pastry chef at Playa Provisions. We used to make these soft pretzel bites and I used to play this game called “will it pretzel” where I would just
Spoiler free! A local New Jersey baker is among 10 competitors participating in the first season of Next Baking Master: Paris. Shot on location in the spectacular City of Lights and hosted by acclaimed pastry chef Stephanie Boswell and French-born chef and restaurateur Ludo Lefebvre (both shown above), Food Network’s newest culinary competition, Next Baking Master: Paris, gives 10 ambitious and highly-skilled American bakers unprecedented access to the most iconic pastry shops, as well as mentoring from renowned French baking experts.
The show premiered on May 6, and new episodes are available to stream via apps like MAX and Discovery Plus each week. The series demands that competitors prove their mettle in the pillars of great baking and pastry:
- Technique
- Artistry
- Flavor
- Innovation
- Inspiration
Each week, the lowest performing baker is sent home, until one is named the Next Baking Master.
”From walking the banks of the Seine to gain inspiration for romantic chocolate desserts to exploring the Paris farmers’ markets with their bountiful and fresh produce, viewers will experience this incredible city though the eyes of our competitors,” said Betsy