S1 E1: It's Always Yummy in Philadelphia
Tom Papa takes a trip to Philadelphia, where traditional roots run deep at local bakeries.
21 minutes
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In his mission to discover the country's best breads and pastries, Tom Papa hits cities from coast to coast to shine a light on how local bakeries make life a little sweeter.
Tom Papa takes a trip to Philadelphia, where traditional roots run deep at local bakeries.
21 minutes
Tom Papa heads to New York City to get a slice of the Big Apple's diverse food scene. At The Doughnut Project, he meets up with comedian Jim Gaffigan to make the ultimate New York mashup: a glazed doughnut covered in everything bagel toppings.
21 minutes
Tom Papa bakes and eats his way through New Orleans, a city well-known for indulgence. He starts by making Doberge cake, a Big Easy cult-classic that's a tower of custard, cake, buttercream and chocolate.
21 minutes
Tom Papa visits the brash and brainy cities of Boston and Cambridge to find their best baked goods.
21 minutes
Tom Papa takes a trip to Detroit to visit chefs and bakers helping to revitalize Motor City and its food scene. At Kuzzo's Chicken and Waffles, former NFL player Ron Bartell serves up decadent, cake-like, red velvet waffles with spicy fried chicken.
21 minutes
Tom Papa heads to Cleveland, the "Pierogi Pocket" of America, to bake up some serious comfort food, like Old World-style rye bread for the city's favorite mile-high corned beef sandwich and, of course, cheesy potato pierogis.
21 minutes
Tom Papa heads home to New Jersey to bake flatbread in a 400-square-foot, coal-fired oven at Frank Sinatra's favorite bakery. Crumb cake gets a massive makeover when its piled high with the s'mores trifecta: chocolate, marshmallow and graham cracker.
21 minutes