A blizzard. A bakeoff. A Buick LeSabre.

In this episode, Dorothy and Lary (yes, with one "r") share the unforgettable story of how a humble shrimp puff recipe carried them from the snowbanks of Michigan to the warm breezes of Hawaii. It’s a tale of culinary nerve, Midwestern grit, and just enough champagne to take the edge off a snowstorm.

In this episode of Crust Issues, Ryan sits down with Jennifer Han, owner and pastry chef at La Lune Specialty Desserts in Grand Rapids. Jennifer opens up about her unconventional journey into the world of baking, how life's unexpected moments shaped her passion, and why mindfulness and authenticity are key ingredients in her creations. Join us as we explore Jen's thoughtful approach to desserts, her love for food science, and the sweet power of baking to bring joy and connection.

In this enlightening solo episode, host Ryan Nausieda demystifies the simple yet transformative technique of autolyse. Discover how combining just flour and water—and letting it rest—can dramatically improve your dough’s texture, flavor, and overall baking process. Along the way, Ryan shares the history behind this “secret weapon” of artisan bakers, the science that makes it work, and personal anecdotes on how autolyse shifted his entire outlook on bread making. Whether you’re a seasoned baker or new to the craft, you’ll leave this episode with practical tips, a guided meditation for your dough’s rest period, and renewed confidence in letting patience take the lead.