WEDU Arts Plus

S9 E25 | FULL EPISODE

Episode 925

In the next edition of WEDU Arts Plus, highlighting all local talent across the culinary arts and craft beverages: chocolate that looks as good as it tastes, coffee roasters in south Tampa craft the perfect cup of coffee, discover artisanal baking in Lakeland, and a Tampa craft brewery on the art of making beer.

AIRED: January 28, 2021 | 0:26:45
ABOUT THE PROGRAM
TRANSCRIPT

- [Announcer] This is a production of WEDU PBS:

Tampa, St. Petersburg, Sarasota.

- [Announcer] Major funding for WEDU Arts Plus

is provided through the Greater Cincinnati Foundation

by an arts loving donor who encourages others

to support your PBS station, WEDU;

and by the Pinellas Community Foundation,

giving humanity a hand since 1969.

- [Dalia] In this special edition of WEDU Arts Plus,

highlighting all local talent across the culinary arts

and craft beverages; chocolate that looks

as good as it tastes.

- [William] The one I'll eat the most

is peanut butter and jelly,

because it tastes just like the sandwich,

but with chocolate.

- [Dalia] Coffee roasters in South Tampa

craft a perfect cup of coffee.

- Bringing out the best that bean has to offer,

all the little subtleties and nuances

that make the cup absolutely fantastic.

- [Dalia] Discover artisanal baking in Lakeland.

- Anything that we created was art forward.

And a lot of what we do has this European flare

based off of the flavors,

or the vessel that we're using for a lot of our pastries.

- [Dalia] And, a Tampa Bay craft brewery

on the art of making beer.

- We wanted to build a place

where our kids could come and hang out.

It was a challenge to try and incorporate

what most people see as a bar,

but how do you make it a family environment?

- It's all coming up next on WEDU Arts Plus.

(upbeat music)

Hello, I'm Dalia Colon,

and this is WEDU Arts Plus.

This special episode is a compilation

of stories that were produced pre-pandemic.

They're a pleasant reminder of normal life,

and what we all look forward to in the future.

These segments feature all local talent

who specialize in crafting artisanal food and drink.

In this first segment, William Dean Chocolates

in Belleair Bluffs makes candy

that some say is too pretty to eat.

To see how flavor and artistry come together

for the perfect bite,

here's your golden ticket behind the scenes.

(jazzy music)

- The one I'll eat the most is peanut butter

and jelly, because it tastes just like the sandwich,

but with chocolate.

(jazzy music)

I'm William Dean Brown.

I'm the owner of William Dean Chocolates.

I'm the president and chief chocolate officer.

We eat with our eyes first.

So there's an element of color that is inviting to the eye.

And I think also very intriguing to people,

because they're not used to seeing

food that looks like you shouldn't eat it,

but then when you do eat it,

ideally, the best part of our chocolates is the flavor.

(jazzy music)

Primarily, the colors come to me from a feeling I have

about a flavor.

Honestly, a lot of them came on me sleeping at night

and I'd think, this is the way I should express

passion fruit, or this is how I should do cappuccino.

And so, I try to take some elements

of what the real flavor of what is the star ingredient has

and incorporate that into the look.

And in some cases, there's no way to do that.

So it's just an explosion of colors,

and like a really nice piece of glass art or pottery.

(jazzy music)

We're most known for our molded chocolates

called the Belgian style,

which is, you create the shell first.

You create the outside and then you're gonna fill it.

So the first thing we do

is we take these polycarbonate molds that are shiny,

that we polished, and we don't paint chocolates.

We actually paint the inside of the mold,

and we use colored cocoa butter, and we spray it.

We paint it.

We use all sorts of different techniques

to put it inside the mold.

And then as it hardens and crystallizes,

we move to the next step,

which is to fill it with chocolate.

And then about, within 10 to 20 seconds typically,

we dump the chocolate out.

So we create this perfect shell

that we can then put our centers in.

And with the Belgian style,

or the molded piece, we're able to do caramels

and soft chocolates, which we do.

And so we'll fill them.

And then we wait a day and then we cap them.

When we bring art to chocolate,

what I've learned is,

you need to know the right style of art

for it to come off the right way,

so you usually have to be very abstract.

The more you try to paint a face or something,

the less it actually is artistic.

You become kind of trapped by the medium

because the cocoa butters just aren't as fluid as paint.

So we do very abstract paintings,

kind of similar to Jackson Pollock.

You know, with lots of splatters.

We'll do some simple brush strokes.

And then even locally, you know, I'll watch like,

some of the local glass artists that I know here

and use some of their techniques

where they use a dark color.

And then it's highlighted with lighter colors

that are layered behind it.

And that really, you know, made the outside pop.

(jazzy music)

So I have a tradition.

Almost every Friday, I go to a movie,

and I don't even care about the movie

as much as I do the popcorn.

That's my favorite food.

So when "The Hunger Games" came out,

I had no idea what the movie was about.

It was my popcorn fix for the week.

And so about 20 minutes into the movie,

they get on a train and the first picture

is all these beautiful pastries and breads.

And then it pans to the whole screen

is a plate of chocolates,

which I noticed immediately most of were ours.

The lemongrass and coconut really stood out.

Peanut butter, lemongrass and coconut,

and port with fig were in there.

But to make sure, I went and saw it seven times in one day.

At the end, I knew they were our chocolates.

And then for the second movie,

the food stylist called me personally and said,

what else can you do?

And so we were the only one supplying chocolates.

And in this case,

our macaroons made an appearance and it didn't hurt.

Didn't hurt business.

I was in corporate management

and I actually saw Alton Brown making chocolates

on Food Network, and thought it looked fun.

And, lo and behold, when I first started playing with it,

I just was hooked and loved it.

The truth is, as a child, I was, all I did was draw.

They couldn't stop me.

And I would draw during school.

They'd have me come after school and draw.

And it got to the point where it's such a distraction,

they took all the paper away from me.

And at one point I got punished

because I was bringing paper towels in and drawing.

And for some reason, that punishment stuck

and I never drew again.

So I think what happened was

when I started playing with chocolate,

it kind of re-awoke those artistic

parts of me in a way that was safe.

And so I just love to paint them, but to this day,

I don't draw anymore.

But I get to kind of express my creativity

in a different way.

Our customers often say, I mean,

I probably heard it a thousand times.

They're too pretty to eat.

And then I always say, but they're too good not to, so.

(jazzy music)

- To taste just how good they are,

visit williamdeanchocolates.com.

Coffee connoisseurs in South Tampa

are dedicated to creating the ultimate caffeinated drink.

Learn how the craft coffee roasters at Buddy Brew Coffee

enhance the flavor of the bean,

and watch as master baristas brew up the perfect cup.

(upbeat music)

- I think coffee roasting is a cool synthesis

between science and art,

because there is a chemical reaction

that's happening to the bean.

You put those two kinds of things together,

and that's when the magic of coffee roasting really happens.

Coffee roasting is definitely,

it's an art, it's a science.

There's a lot of temperature tracking.

And in the first part of the roast,

we're really looking to see like, a really rapid gain

in that roast, which just sets

the rest of the roast off really well.

There's some science there,

there's some chemistry and whatnot.

We're converting that bean and some of the flavors

into sugars for creating some different compounds

that are very complicated.

- That process takes a ton of time.

It's really almost always an ongoing 12-hour process

of roasting and cupping, and roasting and cupping,

just to get our recipe,

or what we call our roast profile right.

Which basically in essence means

bringing out the best that bean has to offer.

All the little subtleties and nuances

to make the cup absolutely fantastic.

So you couple, you know,

buying the best beans in the world

with roasting them correctly,

and then ultimately preparing them, right,

it's a better cup.

And that's what people discover.

- The art aspect is well in there.

It's just like thinking about the bean, where it came from,

what you're trying to do with it.

It's just putting Buddy Brew's personal kind of flavor

stamp on there.

It's like, you know,

you're kind of tasting our palate

is what you're saying.

You know, it could be another roaster

with the same style of bean and they wouldn't roast it

the same way as we did it.

There's just so many different areas

along the way to drop it,

or to finish it, and how you get there as a big thing.

So, we really highlight what we like

when we serve a cup of coffee.

So you're kind of drinking a little part of, you know,

of what we have to offer.

The art of it, to me, is watching it,

and these indicators.

You can watch temperature,

and you can watch the time,

but you can really influence the bean through, you know,

judging by color and seeing what it looks like,

and the sound.

You're always listening.

There's a big thing on smell.

When it comes into yellow, you leave, like,

if you smell the beans in that kind of transition point,

it goes from like this wet kind of lawn clippings,

grass clippings, to more of this dry hay.

Again, it's like, you have the numbers,

it's a science, it's an art,

you're kind of watching the color.

They're kind of telling what's happening in there

through the aroma.

(upbeat music)

- We set out by saying, okay,

if we're gonna do this thing,

the cup is gonna be our judge.

Whatever happens right here, this is it.

If this is right, then all else is well, right?

The interesting thing though is

is that if you look at how we're preparing coffee today,

we're actually going back in time.

Even like, Melitta, which is a pour-over.

They were really the inventors of the pour-over,

and we got another local company based out of Clearwater.

Their first cone was developed in like the early 1900s,

like 1905 or something like that.

And so you look at how we make coffee today.

It's not too dissimilar

to what they were doing way back then.

The difference though is, is that we are coffee freaks.

So we look at every single detail

of what we're doing and we control it all.

We control the exact water temperature,

the exact dose of water, right down to a tenth of a gram

of how much coffee we're using to do these methods.

And then we control the exact extraction

every single time we do it.

So the cup is the same every single time.

- One of the things that we try to keep in mind,

especially on the brewing side of it

is that we really don't wanna mess it up.

We get the coffee already in a pristine condition.

So we're sourcing great coffee,

we're roasting it to perfection.

And then what we do as brewers is not mess it up.

- A barista isn't just a bartender.

Really a barista is almost a combination

between a bartender and a chef,

because they're literally cooking, you know,

creating this drink, just like a chef is creating,

you know, a cupcake or something.

They're doing something. They're changing and creating.

- An espresso, if you look at the root of the word,

it refers to expressly for you.

So it's really not about speed.

It's about, I'm making a drink just for you.

- Our saying is, "Brew Good Do Good".

And you know, brew good is everything we really,

we just talked about.

It's about the cup of coffee.

Like in the end, this is our judge.

Doing all those pieces, from the sourcing the right coffee,

to roasting it to sweet, delicious perfection,

to actually creating the cup of coffee itself.

That's that's the brew good part.

The do good piece is the people.

It's about the community

that's created here, and in pressing out into the community

and making a difference.

And every single day, when people come in

and they get a cup of coffee?

You can see the difference you make.

Because lot of times, these people are waking up.

It's the first cup.

And from the moment that that pre-coffee person

to that post-coffee person,

it's kind of cool what happens there.

So we believe that there's power in this cup of coffee,

and that we have to respect that whole thing.

So the do good piece is all about that love

that we pour out from Buddy Brew.

Whether it's happening here or out in the community.

- To learn more, visit buddybrewcoffee.com.

What's not to love about the coconut cream pies

or chocolate croissants?

At Born and Bread Bakehouse in Lakeland,

get a glimpse into the making of art forward,

European-style baked goods.

(upbeat music)

- We've been established since 2015,

and we make artisanal, European-style pastries with flair.

(upbeat music)

I got married in 2014,

and my husband and I had a very small, low-budget wedding

so that we could spend some time traveling through Europe.

It was something we had both wanted to do for so long.

And so we did it.

But that was probably the first place that I spent

falling in love with bread.

It was like, irresistible.

There was something different

about the way that they processed

and the way that they baked.

And when I came back,

I fell in love with figuring it out.

(upbeat music)

In 2015, we started at the farmer's market.

In 2017, we moved from the farmer's market

to the space that we have next door.

In 2018, we knocked down a wall

and created our first retail space with seats and booths,

and a couch and a neon sign that says American Dream.

It really transformed into something far bigger

than who I am or that original intent.

It's a really beautiful business.

I love those thank you notes.

Since I started, I wanted to make sure

that anything that we created was art forward.

And a lot of what we do has this European flair

based off of the flavors or the vessel that we're using

for a lot of our pastries, which is croissant dough.

Everything that we do is like a skilled work.

So nothing is coming out of a can.

The syrups that we make, we make in-house.

So if you scale something, we're not using cups.

We use a metric system,

and you really have to be in tune, as a baker,

with changes, whether it be seasonally

or something with the flour.

So there's no part of this that's easy.

Although bread baking,

and baking in general in our bakery is simple.

But simple doesn't always mean easy.

(calm music)

- I proudly describe the food to anyone that'll listen

as world-class.

It really is just magnificent.

And it is a work of art that I had not seen before.

And in Lakeland or in my daily, current culinary endeavors.

(upbeat music)

The care and the tact

they put into making sure that this is pulled out

at this time

or this goes in there at that time, it's amazing.

And it is a work of art.

And just to see what they come up with next.

Every week, it's something new,

or this new pastry that I'd never heard of that I love,

that I can't get enough of.

It really is a joy to be a part of it.

- We tried to create seasonal menus.

So something that would play into summer

is the Dole Whip cruffin.

A cruffin is basically our croissant dough.

It's shaped into a cylinder form,

and then it's baked into a larger muffin tin.

And that makes it so where it comes out,

the layers are kind of going in this direction.

They're kind of open.

We put a pastry cream inside.

This one's got a pineapple curd,

and then a vanilla pastry cream,

It's topped with whip.

And it's very reminiscent of a Florida trip to Disney World.

Bostock is something that we use

with the remnants of our croissant dough

when we're laminating.

We put them in a large tin, so it's almost like

a croissant loaf or a croa, and we slice it.

We syrup it.

And then seasonally, we can create different ones.

This summer we've created two.

One is the peach, peaches and cream.

And another one is a triple berry cobbler.

The menu is ever-changing.

And that is a really fun part of what we do.

And I think for our customer,

knowing that every week

they could get something different is exciting.

(light music)

An average day for one of our bakers

is coming in pretty early.

I would say most days, someone's coming in

between 6:30 or 7:00, which isn't wild.

But as we get closer to the weekend,

which is currently the only time that we're open

with the COVID pandemic,

our night baker, first night baker

would come in at 9:00 PM on Friday.

Then we have another night baker

that comes in around 10:00,

and then our shifts kind of vary.

But the last person's roughly coming in at 3:00 AM.

So that shift is very early.

(upbeat music)

During that time,

there's not a lot of time

to stop or pause.

This puzzle piece fits here for a reason

and we have a deadline and a goal.

But it is this organized chaos.

- So, our kitchen is comprised of different tiers,

where everyone works together and hones their craft.

So everybody's gonna come in,

and they'll start scaling and start measuring.

And then as you grow in your competence in the bakery,

you'll start shaping beigns or cutting that.

It's a precision craft.

So in a round about way, everybody comes together

to compliment each piece the best they can.

- There's a lot of purpose for the team members

that we have, and there's constant challenges

of how to grow and adapt and become better.

And they do that with such incredible heart.

- I love being a part of Born and Bread,

because I love the way it serves our community.

And I think that that's really important.

- The community of Lakeland,

I once said to a friend,

is almost like when you have a bad day

and you might go for a car ride,

and you put on one of those playlists

that seem to make you happy.

They are one of those communities that it's that playlist

over and over again.

On hard days, on rough weeks,

when you don't think that they're gonna show up.

If it rains, they're in ponchos and umbrellas.

If a pandemic hits, they find ways to support you.

I don't know that it would be the same in another city.

I hope that people,

through the story of Born and Bread,

understand that at any point in their life,

they could say, I wanna just try to do something.

And it doesn't have to be big.

And it was never an intention to make something big,

but I am incredibly grateful, even on the bad days,

for the support of the community

and the opportunity to grow such an incredible team.

- For more information, visit bornandbreadbakehouse.com.

One local craft brewery aims to bring families together

while perfecting the art of making beer.

See how 3 Daughters Brewing

has become an integral part

of the St. Petersburg community.

(machines whirring)

- I feel I'm the luckiest guy in the world.

I mean, I make beer for a living,

and so many home brewers come and just look at all of this.

And that was me at one time.

I was the home brewer just looking at breweries.

The fact that we have this now is, it's amazing.

It blows my mind.

(upbeat music)

- The name of our brewery comes from my three daughters.

My wife told me that once I gave her the three children

that she wanted, I could go off and open something.

So I thought, you know what?

Seeing as all the money goes

to their college education anyway,

I figured we would name it after them.

So that the bar,

we wanted to try and incorporate the history

of where we are and what we do.

And my great grandfather owned a malt company brewery

in Lexington, Kentucky.

We flew up to Lexington and found the brewery,

and we liberated a brick.

We put it in one end of the bar.

We just sunk it into the concrete.

And then on the other end of the bar,

the girls got to skip school one day

when we were pouring the bar,

and we put their hand prints in the corner

of the bar to really kind of bring home

and remind us every day,

why we're doing all this and what it's all for.

We wanted to build a place

where our kids could come and hang out.

It was a challenge to try

and incorporate what most people see as a bar,

but how do you make it a family environment?

It's a great place.

It's a very relaxed atmosphere.

They have a lot of cool stuff for the kids to do.

And it's a great time with great beer, so.

They have, like, life size Jenga.

They have the corn-hole, and life size Connect 4,

so they kids have a real good time,

and it's a cool place to hang out.

- I like that it's locally created.

I like the whole atmosphere

where you can go out and see where everything is,

and you play the games and hear the band.

(country music)

- I like the artistic and local nature of it.

We're big about local culture.

- I love St. Pete, and I do love

all the arts that are around us.

I feel like we are a part of that.

(country music)

We try to pair with the artists as much as possible.

So (indistinct).

We totally wanted something

for this one big, bare wall.

And so he really liked the art staves

that make up the barrels.

He cut these staves and wove them together

in a pattern that he thought

really kind of exemplified the brewery itself.

- There's a lot of creativity here,

and I do like that about craft beer.

You know, there's styles that you wanna follow,

but within that style, there's a lot that we can do.

- My name is Steve Byens. They call me Captain Steve.

I'm one of the brewers here at 3 Daughters,

along with our brewmaster, Ty Weaver.

And our other brewer, Bill Bucka.

Beer is made of four main ingredients:

grain, water,

yeast, and hops.

And just how you interact those ingredients together

will give you the different flavors and styles of beer.

When the water first hits the grain,

it releases all the smells and aromas off of the grain.

So the grain itself is my favorite part of it.

That's just fantastic.

There is a little bit of art, you know.

You're gonna have to feel.

When you're mashing in, it's a 40-minute process.

You know, how wet does it look?

Do I need to turn the water up?

Do I need to slow the grain down?

Do I need to stir it more?

You know, is the temperature right?

Is the temperature of the water right?

Over a 40-minute process,

you might start really wet in there,

but as the grain keeps piling in, it starts to dry up.

You gotta kind of just know

where you're supposed to be at any given time.

But it's kind of got a art there.

And then just balancing the flavors is the real art,

but that's more Ty's gig.

- I truly believe what Ty does is an art.

And the idea of a tasting room.

It's not a bar.

It looks like a bar, but it's a tasting room.

It's a chance to taste what it is that Ty has created.

And to me, the beers that he creates

are the same as the wall art that the Vitality Brothers

have put across the street.

So all of this comes from his head.

It comes from what he envisions.

Somebody sitting at this particular place,

in this particular environment,

listening to this particular music.

And this is his representation of what they would enjoy.

- That's the one she liked.

- My favorite beer here is the Brown Pelican Double Bison.

- We especially love the Luger and the Oatmeal Stout.

- They're all good in their own way.

It just depends on the individual.

- What makes Ty and I a great team

is that I have vision for this.

And Ty has vision for beer.

He'll drink it, and he'll start to talk about,

you know, this is not what I wanted.

I wanted something that was smoother.

I wanted something that was creamier.

I envision this going with this kind of a cigar

and a guy sitting out on a dock at sunset.

It's amazing how he can take these raw ingredients

and manipulate them in a way

that he gets exactly what he wants out of them.

And that's the art of what we do.

(country music)

- For more, visit 3dbrewing.com.

And that wraps it up for this edition of WEDU Arts Plus.

For more arts and culture, visit wedu.org/artsplus.

Until next time I'm Dalia Colon.

Thanks for watching.

(upbeat music)

- [Announcer] Major funding for WEDU Arts Plus

is provided through the Greater Cincinnati Foundation

by an arts loving donor who encourages others

to support your PBS station, WEDU;

and by the Pinellas Community Foundation,

giving humanity a hand since 1969.

(upbeat music)


FEATURED PROGRAMS