This is Later with Lee Matthews, the Lee Matthews Podcast More What You Here Weekday Afternoon's on the Drive. You know, I love cooking and love talking cooking with anyone who wants to talk cooking. Brian Ford is one of those guys, an award winning bread baker, artisan baker as well. You've seen him on the Magnolia Networks Baked in Tradition, also The Artisan's Kitchen, Hulu's Best in Dough, and Netflix's Waffles and Mochi. He's also written a cookbook,
New World Sour Dough. He puts all of his resources, all of his friends, his fellow chef's, fellow celebrities, into a new podcast called The Flakey Biscuit and it's heard on the iHeartRadio app and everywhere you get podcasts. Brian Ford's so good to have you along. I think I can smell what you're baking. Oh wow, thank you so much for the intro. That was that was that was quite nice. Um. I mean, if you're smelling a flaky biscuit, then year you're in the right place. What's
the key to a flakey biscuit? Number one and key no man. Number one key is cold. Yeah, I would. I mean, you know, cold butter is definitely key. Yep, cold butter milk too cold butter milk as well. Maybe that's number two. I mean, I don't know, maybe they'll both number one keys. I don't know if that makes sense, but definitely very important. But your Flaky Biscuit podcast is a bit of an allegory on baking because you're actually talking to some of these celebrities about more
than baking. Yeah. Absolutely, I mean, look, you know, we're you know, we're cooking up our guests most nostalgic meal and through serving someone this kind of meal, something that brings back memories. You know, it's what's called the post effect, right, the sensation of a meal bringing
someone back to a certain time. You know that the conversation has become quite deep, quite profound, and quite interesting, and it leads us into different pathways to learn more about our guests and how inspiring they are and how they're
also making chain in different communities. Well, and it's not just chefs you're talking to, no, no, no, no, I mean we've got you know, actors, musicians, comedians, you know, athletes, activists, bakers, pastry chefs, you know, We're trying to talk to people in various industries because everyone loves food, and it's it's interesting to see how everyone has everyone does have a meal that really kind of stands out from the rest, or not even a whole meal, just a food item that really
can bring them to a very special place. The Flaky Biscuit is the podcast and Brian Ford, Artisan baker and Chef, is the host, and it is available everywhere you get podcasts, including the iHeartRadio app. It is true what you say about tasting certain foods bringing you immediately back. I get asked this all the time, and I imagine you do too, in regards to certain holidays. Well, you're from so and so, and what did you do for the holidays? And it seems like there are seasonal meals and now
are in the summer time. So for me, it's like baked beans and smoked meats. Yeah, yeah, I mean, you know, uh, seasonality definitely plays a part in uh, in certain certain nostalgia. And I think around the world, around the country, you're going to find people creating different things at different parts of the year. So what are you what are you working on right now this time of year? In in your area there in New Orleans. I'm actually in New York City. I live in Okay.
I am from Yeah, I'm from New Orleans though, you got that right, um, And uh, you know, I'm working on finishing up my second cookbook, New World Baking, and obviously I'm working on continuing to produce this beautiful podcast, Flaky Biscuit with my partner, Bridget Kenna, and also in the works of opening up my first bakery. They're in New York. Absolutely, yes, yes, just scouting out some new locations and doing a little wholesale production. But but yeah, keeping busy. So excited to
see the podcast come to life. So you know, it's been I could you not, you know, two years in the making between you know, creative and development and all that kind of thing and production. So very excited for listeners to finally get a chance to hear these conversations and try these recipes. And the podcast is the Flakey Biscuits. Oh yeah, I almost forgot that You're inevidently going to be providing recipes, are you not? Absolutely yeah.
Every every episode comes with a fun recipe component. I try to I try to create a recipe from scratch, you know, for each guest. But sometimes depending on the recipe, you know, something that's for example, very culturally significant, something you know, there's no way that I could create from at a recipe for you know, let's say like fun or something something
super culturally significant. So what I you know, what I do in those circumstances is I try to seek out colleagues and experts or people who are of the culture of a specific recipe for guidance, um, you know. But but ultimately that it doesn't happen that often. Most of the time, you know, pretty much creating these recipes from scratch, um, whether it's baking, whether it's cooking, And you can find those on shondaland dot com.
Yeah, I'm you know, imagine, ingredients can sometimes be a problem with people across the country. Maybe not in New York they probably have ingredients for everything there, but in New Orleans too as well. But it's you know that that's I'll tell you my big thing is trying to make a crawfish recipe and I've you've got to use Louisiana crawfish. It just doesn't taste the same. Yeah, let me tell you, man, it's it is that you're
You're absolutely right. Uh, there there are certain things, even catfish. You'd be surprised, you know, when you try to get catfish in other parts of the that's when you're not in the South. Yeah, it's just like a different fish. It's just like not even really catfish. And I can just I can just I'm like, this is not catfish, you know what I mean? So, uh yeah, come on, and we I
know, I know the real bottom of the Mississippi catfish. Um. Yeah, but yeah, it's you know, ingredients are definitely but you know, that's part of the fun. You know. We did some episodes in LA, we did some in Austin. We did not Austin, I'm sorry, New Orleans. Um, we traveled around a bit. And and just using what you have available, uh is the most is one of the most fun
parts of recipe development. Uh. And and recipe creation just you know, what, what's the local butcher got, what's the local bakery got, or what you know, what kind of flower can I find here? Yeah, and that's that's also what ties food to culture. I think, oh absolutely, I mean, you know, if you think about if you think about even immigration patterns, or you think about something like a deep dish pizza, a New York style pizza, or Chinese food that you can find in the
in the US. It's it's more about you know, some people like oh, you know New York pizza that's not really pizza, or like Chinese food's not really it's not really how they do it in China. It's like, well, yeah, because you know they there are people that came to a new land and just had different things available, you know, to use and also have different people to cook for. So you know, there's a lot that goes into preserving culture and creating food. It's more than just where someone
comes from. It's what do they have available to utilize to create their food. And you can hear all all that it in the Flaky Biscuit podcast with Brian Ford, Award winning Bred baker and artists and chef and we look forward to listening to the podcast and even more so the recipes. Brian, Thank you for joining us absolutely, Thank you so much for Adam, You have
a great day. Thanks for listening to Later with Lee Matthews the Lee Matthews Podcast, and remember to listen to The Drive Live weekday afternoons from five to seven and iHeartMedia Presentation,