How NYC's Most Obsessive Bakers Run Radio Bakery The Experts
video description
Date: 2025-02-06
Related videos
Comments and reviews: 20
cherylrleigh1912
This provides such a fascinating look into the intense and rewarding world of running a bakery, especially one that’s growing as rapidly as Radio Bakery. The amount of work that goes into each item is so impressiveparticularly how every pastry is carefully crafted, from the dough to the final glaze.
I love how the Ms. Mencin is honest about the struggles of the processa huge pain in the assbut then emphasizes how it’s all worth it for the end result. That kind of balance between hard work and passion really comes through, especially with their commitment to creating pastries that people crave, like the maple sausage croissant or the limited-time seasonal options.
It was cool to see how much care they put into every single detail, like using specific butter for lamination or their technique with the croissants to ensure they have that perfect honeycomb structure. It also speaks volumes when they talk about their team and how much collaboration is involved, especially the way the head baker is so humble about letting her team shape croissants better than she can! It sounds like the bakery's success is driven as much by the people as it is by the quality of the food.
The fact that they’re expanding with a second location speaks to the growth of their community and the following they’ve built. I also really like their mindset about training and mentoring staffhow it's not just about the pastries, but about creating opportunities for others in an industry where pastry chefs are becoming rarer.
Overall, this gives a strong impression of a bakery that’s all about quality, creativity, and team spirit. Definitely the kind of place you’d want to visit early in the morning to snag that perfect croissant before they sell out. What stood out to you the most
reply
This provides such a fascinating look into the intense and rewarding world of running a bakery, especially one that’s growing as rapidly as Radio Bakery. The amount of work that goes into each item is so impressiveparticularly how every pastry is carefully crafted, from the dough to the final glaze.
I love how the Ms. Mencin is honest about the struggles of the processa huge pain in the assbut then emphasizes how it’s all worth it for the end result. That kind of balance between hard work and passion really comes through, especially with their commitment to creating pastries that people crave, like the maple sausage croissant or the limited-time seasonal options.
It was cool to see how much care they put into every single detail, like using specific butter for lamination or their technique with the croissants to ensure they have that perfect honeycomb structure. It also speaks volumes when they talk about their team and how much collaboration is involved, especially the way the head baker is so humble about letting her team shape croissants better than she can! It sounds like the bakery's success is driven as much by the people as it is by the quality of the food.
The fact that they’re expanding with a second location speaks to the growth of their community and the following they’ve built. I also really like their mindset about training and mentoring staffhow it's not just about the pastries, but about creating opportunities for others in an industry where pastry chefs are becoming rarer.
Overall, this gives a strong impression of a bakery that’s all about quality, creativity, and team spirit. Definitely the kind of place you’d want to visit early in the morning to snag that perfect croissant before they sell out. What stood out to you the most
reply
T0mmyTune
Great work on the video production. But why make so many item varieties Why not 3 staples & 2 wild cards/seasonals Is it really necessary to have so many variations
For those of us that bake at home, the days that it takes to prep a pastry dough is for flavor. Flavor builds over a longer cold ferment. Ignore the videos exclaiming it can be done in one day, unless flavor doesn’t matter to you.
reply
Great work on the video production. But why make so many item varieties Why not 3 staples & 2 wild cards/seasonals Is it really necessary to have so many variations
For those of us that bake at home, the days that it takes to prep a pastry dough is for flavor. Flavor builds over a longer cold ferment. Ignore the videos exclaiming it can be done in one day, unless flavor doesn’t matter to you.
reply
BadYossa
I've worked pastry a lot over the years and Kelly and the Crew absolutely blew me away. The talent is the off the scale, just like the products. At times like this I regret living on the other side of the Atlantic. Again, another episode I watch multiple times over the coming years. Hats off the team at Eater who create these episodes -outstanding quality.
reply
I've worked pastry a lot over the years and Kelly and the Crew absolutely blew me away. The talent is the off the scale, just like the products. At times like this I regret living on the other side of the Atlantic. Again, another episode I watch multiple times over the coming years. Hats off the team at Eater who create these episodes -outstanding quality.
reply
johnHofweber
maybe if you slice your 'spirals' with thread or something thin by slipping it under the spiral log, doubling the 'thread' over the top then pulling it until the slice is made your slice wouldn't distort because the pressure exerted by the 'thread' wouldn't be asymmetrical like the knife pressure
reply
maybe if you slice your 'spirals' with thread or something thin by slipping it under the spiral log, doubling the 'thread' over the top then pulling it until the slice is made your slice wouldn't distort because the pressure exerted by the 'thread' wouldn't be asymmetrical like the knife pressure
reply
casquette1450
Want to make Kouign-amann but instead of tasting the proper one from Brittany France, base them on San Fran bakery. News flash none of the Kouign-amann you ever tasted in North America are proper ones, they are just sweeter croissant dough real ones are different. Americans!
reply
Want to make Kouign-amann but instead of tasting the proper one from Brittany France, base them on San Fran bakery. News flash none of the Kouign-amann you ever tasted in North America are proper ones, they are just sweeter croissant dough real ones are different. Americans!
reply
daisykid3
Craziest coincidence, my cousin came out to the island to visit today and brought me one of Radio's sandwiches for lunch! I had just seen this video on my feed yesterday too. Finishing it up now and the focaccia is absolutely heavenly. Radio absolutely NAILED IT!
reply
Craziest coincidence, my cousin came out to the island to visit today and brought me one of Radio's sandwiches for lunch! I had just seen this video on my feed yesterday too. Finishing it up now and the focaccia is absolutely heavenly. Radio absolutely NAILED IT!
reply
angelictchi
i see myself so much in her and it's so hard to get your foot in the door to be taken seriously in this industry, im proud of her ambition and drive. i wanna be like that one day but i dont know where to position myself to start
reply
i see myself so much in her and it's so hard to get your foot in the door to be taken seriously in this industry, im proud of her ambition and drive. i wanna be like that one day but i dont know where to position myself to start
reply
leechrec
It's great that she emphasizes that it takes time for bakery products to taste good. Time is arguably the most important ingredient in a bakery. Even cookies are aged first before being baked so that they develop good flavor.
reply
It's great that she emphasizes that it takes time for bakery products to taste good. Time is arguably the most important ingredient in a bakery. Even cookies are aged first before being baked so that they develop good flavor.
reply
LiveAlcheme
Usually have a huge appreciation for the establishments in these vids from the passion, love and vibe of the person interviewed. This one is a huge turn off - owner comes off as a flat line. no passion, nothing.
reply
Usually have a huge appreciation for the establishments in these vids from the passion, love and vibe of the person interviewed. This one is a huge turn off - owner comes off as a flat line. no passion, nothing.
reply
kaitlynlarge9438
Ugh, train/mentor me! Very, very small town baker trying to bring something that a lot of people in my area will never see otherwise. Making steps by myself, but would be so helpful to have a mentor!
reply
Ugh, train/mentor me! Very, very small town baker trying to bring something that a lot of people in my area will never see otherwise. Making steps by myself, but would be so helpful to have a mentor!
reply
vdliquid
Just because you use puff pastry doesnt mean you making a croissant, took 8: 21 mins to see an actual croissant. Just different type of Danish pastries and Viennoiserie which croissant is one of them.
reply
Just because you use puff pastry doesnt mean you making a croissant, took 8: 21 mins to see an actual croissant. Just different type of Danish pastries and Viennoiserie which croissant is one of them.
reply
user-od4op6ng9y
This a bakery of dreams. You can feel the passion she has for her craft. Not wanting to put out anything unless it's the best. When you truly operate from the heart, success will follow.
reply
This a bakery of dreams. You can feel the passion she has for her craft. Not wanting to put out anything unless it's the best. When you truly operate from the heart, success will follow.
reply
Lilypale
everything i had at radio was so unbelievably good. the maple sausage roll and the pretzel bear claw were the best - I moved to michigan last year and miss going to radio so much
reply
everything i had at radio was so unbelievably good. the maple sausage roll and the pretzel bear claw were the best - I moved to michigan last year and miss going to radio so much
reply
brianfong5711
That pitch up at the end o f every one of her sentences makes everything she says a question.
Like a valley girl
10: 36 oh she is from Napa, as in Napa Valley girl
reply
That pitch up at the end o f every one of her sentences makes everything she says a question.
Like a valley girl
10: 36 oh she is from Napa, as in Napa Valley girl
reply
eater
For every Radio Bakery there are 10-15 legacy bakeries busting their ass to bring food to people. Give them a try. A bakery that opens at 7: 30 isn’t a serious bakery
reply
For every Radio Bakery there are 10-15 legacy bakeries busting their ass to bring food to people. Give them a try. A bakery that opens at 7: 30 isn’t a serious bakery
reply
varunaX
I want to meet the person who waits 90mins in line for a single croissant. If that is you, please reply here. Not sassy, just curious if you actually exist
reply
I want to meet the person who waits 90mins in line for a single croissant. If that is you, please reply here. Not sassy, just curious if you actually exist
reply
jts1977
I like the smoked salmon on focaccia bread and the vanilla citrus croissant. The problem is the line is too long and they run out of stuff way too early.
reply
I like the smoked salmon on focaccia bread and the vanilla citrus croissant. The problem is the line is too long and they run out of stuff way too early.
reply
jebusgod
most obsessive bakery in NYC and yet just like every other bakery and person in NYC they can't say croissant properly, obsess a little be more
reply
most obsessive bakery in NYC and yet just like every other bakery and person in NYC they can't say croissant properly, obsess a little be more
reply
Mogamishu
Why are all the employees in this bakery women They only hire females
Hopefully they do not mind when male customers stay away too.
reply
Why are all the employees in this bakery women They only hire females
Hopefully they do not mind when male customers stay away too.
reply
frankfurter7260
A few idiots that live according to social media wait on line. The rest of us go to any of the myriad of good bakeries in NYC.
reply
A few idiots that live according to social media wait on line. The rest of us go to any of the myriad of good bakeries in NYC.
reply
Add a review, comment
Other channel videos
