Just on the other side of his whole grain baking failures was a world of opportunity, waiting for him to fail enough to find it. Charbel started as a traditional pastry chef and got into whole grain pastries after working at Blue Hill Farms in NY. I hope you enjoy this episode as much as I do. I especially love when Charbel talks about failure and how his wife, Andrea, encouraged him not to give up. It was just at his breaking point that he discovered this new/ancient art of baking, and thank heavens he did. It makes me wonder, when I feel like giving up, what could be on the other side of giving it a just few more weeks of effort? Let us know what you thought about this episode. Please rate and review the podcast on Apple podcast. Thanks for following. I love connecting with you all here and in my weekly newsletter—which keeps you up to date on all my personal thoughts, recipes, podcast episodes, and things I’m loving. Subscribe today on EmilyNolan.com.
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