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This is Later with Lee Matthews,
the Lee Matthews Podcast More What You Here

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Weekday Afternoon's on the Drive. You
know, I love cooking and love talking

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cooking with anyone who wants to talk
cooking. Brian Ford is one of those

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guys, an award winning bread baker, artisan baker as well. You've seen

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him on the Magnolia Networks Baked in
Tradition, also The Artisan's Kitchen, Hulu's

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Best in Dough, and Netflix's Waffles
and Mochi. He's also written a cookbook,

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New World Sour Dough. He puts
all of his resources, all of

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his friends, his fellow chef's,
fellow celebrities, into a new podcast called

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The Flakey Biscuit and it's heard on
the iHeartRadio app and everywhere you get podcasts.

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Brian Ford's so good to have you
along. I think I can smell

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what you're baking. Oh wow,
thank you so much for the intro.

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That was that was that was quite
nice. Um. I mean, if

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you're smelling a flaky biscuit, then
year you're in the right place. What's

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the key to a flakey biscuit?
Number one and key no man. Number

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one key is cold. Yeah,
I would. I mean, you know,

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cold butter is definitely key. Yep, cold butter milk too cold butter

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milk as well. Maybe that's number
two. I mean, I don't know,

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maybe they'll both number one keys.
I don't know if that makes sense,

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but definitely very important. But your
Flaky Biscuit podcast is a bit of

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an allegory on baking because you're actually
talking to some of these celebrities about more

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than baking. Yeah. Absolutely,
I mean, look, you know,

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we're you know, we're cooking up
our guests most nostalgic meal and through serving

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someone this kind of meal, something
that brings back memories. You know,

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it's what's called the post effect,
right, the sensation of a meal bringing

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someone back to a certain time.
You know that the conversation has become quite

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deep, quite profound, and quite
interesting, and it leads us into different

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pathways to learn more about our guests
and how inspiring they are and how they're

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also making chain in different communities.
Well, and it's not just chefs you're

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talking to, no, no,
no, no, I mean we've got

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you know, actors, musicians,
comedians, you know, athletes, activists,

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bakers, pastry chefs, you know, We're trying to talk to people

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in various industries because everyone loves food, and it's it's interesting to see how

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everyone has everyone does have a meal
that really kind of stands out from the

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rest, or not even a whole
meal, just a food item that really

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can bring them to a very special
place. The Flaky Biscuit is the podcast

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and Brian Ford, Artisan baker and
Chef, is the host, and it

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is available everywhere you get podcasts,
including the iHeartRadio app. It is true

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what you say about tasting certain foods
bringing you immediately back. I get asked

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this all the time, and I
imagine you do too, in regards to

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certain holidays. Well, you're from
so and so, and what did you

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do for the holidays? And it
seems like there are seasonal meals and now

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are in the summer time. So
for me, it's like baked beans and

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smoked meats. Yeah, yeah,
I mean, you know, uh,

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seasonality definitely plays a part in uh, in certain certain nostalgia. And I

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think around the world, around the
country, you're going to find people creating

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different things at different parts of the
year. So what are you what are

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you working on right now this time
of year? In in your area there

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in New Orleans. I'm actually in
New York City. I live in Okay.

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I am from Yeah, I'm from
New Orleans though, you got that

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right, um, And uh,
you know, I'm working on finishing up

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my second cookbook, New World Baking, and obviously I'm working on continuing to

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produce this beautiful podcast, Flaky Biscuit
with my partner, Bridget Kenna, and

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also in the works of opening up
my first bakery. They're in New York.

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Absolutely, yes, yes, just
scouting out some new locations and doing

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a little wholesale production. But but
yeah, keeping busy. So excited to

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see the podcast come to life.
So you know, it's been I could

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you not, you know, two
years in the making between you know,

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creative and development and all that kind
of thing and production. So very excited

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for listeners to finally get a chance
to hear these conversations and try these recipes.

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And the podcast is the Flakey Biscuits. Oh yeah, I almost forgot

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that You're inevidently going to be providing
recipes, are you not? Absolutely yeah.

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Every every episode comes with a fun
recipe component. I try to I

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try to create a recipe from scratch, you know, for each guest.

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But sometimes depending on the recipe,
you know, something that's for example,

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very culturally significant, something you know, there's no way that I could create

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from at a recipe for you know, let's say like fun or something something

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super culturally significant. So what I
you know, what I do in those

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circumstances is I try to seek out
colleagues and experts or people who are of

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the culture of a specific recipe for
guidance, um, you know. But

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but ultimately that it doesn't happen that
often. Most of the time, you

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know, pretty much creating these recipes
from scratch, um, whether it's baking,

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whether it's cooking, And you can
find those on shondaland dot com.

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Yeah, I'm you know, imagine, ingredients can sometimes be a problem with

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people across the country. Maybe not
in New York they probably have ingredients for

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everything there, but in New Orleans
too as well. But it's you know

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that that's I'll tell you my big
thing is trying to make a crawfish recipe

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and I've you've got to use Louisiana
crawfish. It just doesn't taste the same.

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Yeah, let me tell you,
man, it's it is that you're

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You're absolutely right. Uh, there
there are certain things, even catfish.

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You'd be surprised, you know,
when you try to get catfish in other

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parts of the that's when you're not
in the South. Yeah, it's just

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like a different fish. It's just
like not even really catfish. And I

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can just I can just I'm like, this is not catfish, you know

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what I mean? So, uh
yeah, come on, and we I

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know, I know the real bottom
of the Mississippi catfish. Um. Yeah,

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but yeah, it's you know,
ingredients are definitely but you know,

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that's part of the fun. You
know. We did some episodes in LA,

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we did some in Austin. We
did not Austin, I'm sorry,

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New Orleans. Um, we traveled
around a bit. And and just using

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what you have available, uh is
the most is one of the most fun

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parts of recipe development. Uh.
And and recipe creation just you know,

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what, what's the local butcher got, what's the local bakery got, or

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what you know, what kind of
flower can I find here? Yeah,

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and that's that's also what ties food
to culture. I think, oh absolutely,

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I mean, you know, if
you think about if you think about

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even immigration patterns, or you think
about something like a deep dish pizza,

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a New York style pizza, or
Chinese food that you can find in the

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in the US. It's it's more
about you know, some people like oh,

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you know New York pizza that's not
really pizza, or like Chinese food's

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not really it's not really how they
do it in China. It's like,

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well, yeah, because you know
they there are people that came to a

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new land and just had different things
available, you know, to use and

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also have different people to cook for. So you know, there's a lot

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that goes into preserving culture and creating
food. It's more than just where someone

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comes from. It's what do they
have available to utilize to create their food.

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And you can hear all all that
it in the Flaky Biscuit podcast with

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Brian Ford, Award winning Bred baker
and artists and chef and we look forward

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to listening to the podcast and even
more so the recipes. Brian, Thank

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you for joining us absolutely, Thank
you so much for Adam, You have

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a great day. Thanks for listening
to Later with Lee Matthews the Lee Matthews

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Podcast, and remember to listen to
The Drive Live weekday afternoons from five to

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seven and iHeartMedia Presentation,