This Is TASTE 551: Cake Zine's Daily Bread with Aliza Abarbanel & Tanya Bush
Mar 3, 2025
In this engaging discussion, Tanya Bush, a pastry chef and co-founder of Cake Zine, joins Aliza Abarbanel to explore the cultural significance of bread. They dive into the various roles bread plays in our lives, from rituals to nostalgia, and reflect on personal favorites, including artisanal sourdough and childhood Uncrustables. The conversation also touches on unique culinary creations and a charming visit to Kiki’s restaurant, along with highlights from the American Treasure Tour Museum, combining food and fun in unexpected ways.
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Daily Bread Routine
- Tanya Bush, a pastry chef, usually enjoys sourdough toast with various toppings for breakfast.
- However, due to being in "disgrace" at the Park Slope Food Coop, she currently relies on Lost Bread Co. milk bread.
Coop Catastrophe
- Tanya Bush reveals she's currently banned from the Park Slope Food Coop for missing too many shifts.
- Aliza Abarbanel expresses surprise, as this was previously undisclosed.
Eviscerated Bread
- As a child, Tanya Bush preferred the soft insides of bread, often hollowing out loaves.
- Aliza Abarbanel describes this as "eviscerating the bread."
