Welcome aspiring artisan bread baker!

Have you ever tried to make bread from scratch at home? If so, did you find that it just didn’t taste or look the same as the ones from the bakery around the corner? One last question, I promise! Do you want to overcome those difficulties and learn some tips and tricks to becoming a better baker?

(Photo: Me @ my job in the bakery- giving a snack to the lovely Bobby, a                                                                                                                                           local dog)

You’ve come to the right place. My name is Xena Gonzalez and I am a full-time student and a part-time at home baker. I have a passion for baking all types of pastries and breads. Since I was in high-school, I knew that I wanted to own a bakery in the future. Many ask why I didn’t go to culinary school instead of business school. Rather than spending big bucks at culinary school, I decided Baruch College would be the best place where I can learn the business side of my career while spending my free time enriching my baking skills at home and at work.

Look below for a glimpse into some of my work:

As a home baker, I have struggled immensely with breads. If there is one thing that I’ve learned, it is that bread is the simplest and most difficult baked good to handle. Simple because the ingredient list is not complex; the complexity lies in the proofing stages (how long you let it sit and rise) and how you knead (or form) the dough.

As the founder of Breadology, I look forward to guiding you on your journey to improving bread baking skills and becoming the bread winner in your house!

 

-Xena Gonzalez (Founder & Editor-in-Chief of Breadology)