The pandemic of 2020 brought us supply shortages. Basics like sugar and flour were scarce. But a truck driver in Houston was making sure people didn’t run out of cake.
Tessa Velazquez, owner of Baked & Wired, A Baked Joint, and La Betty in Washington, DC, discusses surviving during COVID, baking, bread, flour and the work and art of food.
With Thanksgiving and winter holidays around the corner, there’s no better time to spend than with baker and food artist Sarah Owens.
Sarah is a California-based cookbook author, baker, gardener, and instructor, and she just might have the ingredients to help us learn to come to our senses with sourdough baking that could help you practice mindfulness in physical form.