On this week s show, we indulge our sweet tooth with the help of several influential dessert makers. We begin with Anne Byrn, also known as “The Cake Mix Doctor,” whose book American Cake takes readers back to the origins of baking in America. From birthday to wedding cake, Anne has the history behind each delicious layer. Then we get a crash course in the art of sugar blowing and sculpting with Sidney Galpern at the New Orleans Glassworks and Printmaking Studio. There, we encounter Chef Tory McPhail of Commander s Palace, who, along with a group of other prominent chefs, is about to learn the art of creating sugar sculptures. We also speak to Sucr s executive pastry chef, Tariq Hanna, who explains what he learned when visiting master chocolatiers in Switzerland. He gives us a lesson in the science of sweetness. Wandering farther down Magazine Street, we stop by La Rivi re Confiserie, a French candy store that sources sweets dating all the way back to the reign of Louis the XIII. Kyly Larrivi re shares her most prized pralines, sugary morsels with a noble history. Finally, we arrive at the fragrant headquarters of Gracious Bakery, where we meet Executive Chef Megan Forman. She brings us into the kitchen, where one of the bakers is poised to begin folding dough, which will eventually become the flaky layers of their delectable croissants. Sweet dreams are made of these eats For more of all things Louisiana Eats, be sure to visit us at Poppytooker.com.