Most people think a career in baking means spending your life inside a kitchen—but today’s guest proves the industry is far bigger, more innovative, and more full of possibility than most bakers ever imagine. In this episode, Kimberly sits down with Kelly DeFusco, a Principal Bakery Scientist at Tastepoint by IFF with 34 years in the flavor industry. Kelly’s journey started with homemade 3D birthday cakes, a family restaurant, and a home economics degree, before one unexpected phone call laun...
All content for The Perfect Rise: Conversations with RBA is the property of The Retail Bakers of America Association and is served directly from their servers
with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.
Most people think a career in baking means spending your life inside a kitchen—but today’s guest proves the industry is far bigger, more innovative, and more full of possibility than most bakers ever imagine. In this episode, Kimberly sits down with Kelly DeFusco, a Principal Bakery Scientist at Tastepoint by IFF with 34 years in the flavor industry. Kelly’s journey started with homemade 3D birthday cakes, a family restaurant, and a home economics degree, before one unexpected phone call laun...
E14: From Weekend Help to Donut Empire: Gary VanderStelt of Sprinkles Donuts
The Perfect Rise: Conversations with RBA
37 minutes
4 months ago
E14: From Weekend Help to Donut Empire: Gary VanderStelt of Sprinkles Donuts
From Weekend Help to Donut Empire: Gary VanderStelt of Sprinkles Donuts | The Perfect Rise Podcast What happens when the kid who swore he’d never work in a bakery ends up running one of the busiest donut operations in Michigan? In this episode of The Perfect Rise, Chef Kimberly Houston sits down with Gary VanderStelt, owner of Sprinkles Donuts, to talk about how a family legacy turned into a full-blown donut empire—complete with 8+ locations, a 14,000-square-foot kitchen, and over 500,000 don...
The Perfect Rise: Conversations with RBA
Most people think a career in baking means spending your life inside a kitchen—but today’s guest proves the industry is far bigger, more innovative, and more full of possibility than most bakers ever imagine. In this episode, Kimberly sits down with Kelly DeFusco, a Principal Bakery Scientist at Tastepoint by IFF with 34 years in the flavor industry. Kelly’s journey started with homemade 3D birthday cakes, a family restaurant, and a home economics degree, before one unexpected phone call laun...
