From Sugar Flowers to Sweet Success with Julia Fedorova

From Sugar Flowers to Sweet Success with Julia Fedorova

What does it take to build an internationally recognized cake artistry career from the ground up? In this episode of The Perfect Rise, Kimberly I Houston sits down with award-winning sugar artist, educator, author, and Sweet Art Master founder Julia Fedorova. After immigrating to the United States in 2015 without speaking English or having a background in the cake industry, Julia taught herself sugar artistry, competed her way to mastery, and became one of the industry's leading voices in botanical sugar flowers. Together, they discuss: • Julia's journey from newcomer to internationally recognized artist • The discipline behind botanically correct sugar flowers • Why competitions can accelerate growth and confidence • Common mistakes decorators make when competing • What judges are really looking for • The inspiration behind her book, Sweet Botany • The importance of community, mentorship, and continuing education Whether you're a cake decorator, pastry professional, educator, or competitor, this conversation offers valuable insights into craftsmanship, creativity, and lifelong learning. Learn more about Julia Fedorova and Sweet Art Master: https://sweetartmaster.com [https://sweetartmaster.com/] Learn more about the Retail Bakers of America: https://www.retailbakersofamerica.org [https://www.retailbakersofamerica.org/] Follow RBA for education, certification opportunities, and industry resources. #ThePerfectRise #RetailBakersOfAmerica #JuliaFedorova #CakeArtist #SugarFlowers #CakeDecorating #PastryArts #BakingIndustry #SweetArtMaster Become a Member [https://www.retailbakersofamerica.org/membership/membership-types]

Building the Next Generation of Bakers with Cyndi Benavides

What happens when a retail baking supply store becomes a workforce development pipeline for the future of the baking industry?  In this episode of The Perfect Rise, Kimberly Houston sits down with Cyndi Benavides, owner of Cake Craft Shoppe [http://cakecraftshoppe.com] and founder of the Youth Baking Academy in Houston, Texas.  Together, they discuss how Cyndi transformed a teaching kitchen into a multi-year program focused on baking, cake decorating, professionalism, confidence, and career readiness for students ages 10–17.  The conversation explores workforce development, youth mentorship, industry certifications, entrepreneurship, and why investing in young bakers may be one of the most important decisions the industry can make today.  From hands-on training to real-world career pathways, this episode highlights how education can shape the future of baking. Become a Member [https://www.retailbakersofamerica.org/membership/membership-types]

What Happens When Restaurants Stop Hiring Pastry Chefs? | Chef Kristen Egan, CMB

In this episode of The Perfect Rise, Kimberly Houston speaks with Kristen Egan about the changing realities of pastry, hospitality, and culinary education. From working in luxury hotels and some of the country’s most respected fine dining kitchens to building a successful pastry business and eventually teaching at the CIA, Chef Egan has experienced nearly every side of the industry. This conversation explores: • Why pastry craftsmanship still matters • The decline of dedicated pastry programs in restaurants • What today’s culinary students are struggling with most • How COVID impacted the next generation of kitchen professionals • The realities of burnout and entrepreneurship • Why young chefs should stop rushing into leadership roles • What it really takes to earn the Certified Master Baker title Chef Egan also shares thoughtful insight into mentorship, technical standards, and the future of pastry in modern hospitality. For bakery owners, pastry chefs, educators, students, and hospitality professionals alike, this episode is both a reflection on where the industry has been—and a conversation about where it’s headed next. Become a Member [https://www.retailbakersofamerica.org/membership/membership-types]

Steam, Systems & the Future of Bagels with Craig Hutchinson

What happens when a fine dining chef challenges one of the most traditional processes in baking?  In this episode of The Perfect Rise, Kimberly Houston sits down with Craig Hutchinson, COO and co-owner of Olmo Bagels, to talk about how innovation, hospitality, and operational thinking helped transform a pandemic pivot into one of the most talked-about bagel brands in the country.  Craig shares how Olmo Bagels pioneered a New Haven-style bagel by using fresh-milled grains, steam technology instead of traditional boiling, and a production system designed for consistency at scale. The conversation dives deep into bakery operations, workplace culture, training, leadership, product quality, and why “numbers don’t lie” has become a guiding philosophy inside the business.  This episode is packed with insight for bakery owners, pastry professionals, and anyone navigating growth in the food industry without sacrificing craftsmanship or hospitality.  Connect with Olmo Bagels [http://www.olmobagels.com]. Follow on Instagram [https://www.instagram.com/olmobagels] Learn more about Rational Products [https://www.rational-online.com/en_us/home/]. Become a Member [https://www.retailbakersofamerica.org/membership/membership-types]

From Burnout to Bakery Owner with Kady Miller

What do you do when giving 150% to someone else’s dream gets you nowhere? You build your own. In this episode of The Perfect Rise, Kimberly Houston sits down with Kady Miller [https://www.instagram.com/alchemybakelab], founder of Alchemy Bake Lab [https://www.alchemybakelab.com/] in Houston, Texas, for an honest conversation about what it really takes to build a bakery from the ground up. After being laid off from her corporate job, Kady made the decision to go all in on herself. What followed was a journey filled with pivots, rapid growth, hard lessons, and major wins. From building her business with unemployment income to hitting six figures during COVID with no-contact dessert delivery, Kady shares the behind-the-scenes reality of bakery ownership. In this episode, we discuss: • Starting a bakery after being laid off  • The mindset behind betting on yourself  • Scaling from home kitchen to storefront  • Hiring, leadership, and team culture  • Why trusting your intuition matters in business  • “Train your replacement” and other growth strategies This conversation is packed with real insight for bakers, students, and entrepreneurs alike. If you’ve ever wondered whether you’re ready to take the leap—this episode might be exactly what you need to hear. Become a Member [https://www.retailbakersofamerica.org/membership/membership-types]