The Irony of Baking

A nutrition background, and a pastry chef. That's the first irony. Balance is the constant search within this blog. Of wholesome ingredients and delicious taste, of learning how to still enjoy food despite restrictions, allergies, a tiny kitchen or a busy life. A hope for equilibrium between creativity, seasonality, resourcefulness, family, humor, peeky eaters, sweetness, crunch, salt, whole grains, and chia seeds. Plus the recipes!

Monday, August 17, 2015

The New Kosher

›
I t's undeniable that for the last few years, a revolution has been brewing in the kosher food world. From being the most boring, restri...
Tuesday, May 5, 2015

Pancakes

›
I love pancakes! Duhhh...who doesn't love pancakes???  I'd been trying for a while to make healthier versions of them, often with...
Friday, February 13, 2015

Why spending time with your friends matters, a cleansing chicken recipe and a million things

›
We live in a difficult world. There's no question about it. And...what can we do to thrive in it, despite it all? I wishe...
Tuesday, December 23, 2014

Health Food 2014 in review and predictions for 2015

›
It's been a tradition for a few years now to look back at what happened during the about-to-end year and to play psychic to what I t...
Friday, October 31, 2014

›
There is a place on Earth where baseballs caps, burkas, turbans, kippahs, sombreros, bald heads, hair extensions, and Madison-Avenue highlig...
›
Home
View web version

About Me

My photo
Alexandra Zohn
NYC
I'm a mom, an amateur writer, a technologically impaired human, a nutritionist and a pastry chef. I know...the last statement seems like an irony. Hence, The Irony of Baking. Here, I attempt to reconcile the often considered "sinful" pastry arts with wholesome, nutritious, KOSHER, and natural ingredients. I hope, I can inspire my readers to learn, dare, use and enjoy beans, seeds, spices, unrefined sweeteners, whole grains and healthy fats in their desserts, and other recipes. I studied nutrition in my native Mexico City. I moved to NYC in 2000, where I received a Master's in Food Studies from NYU and later I attended baking school. I worked at The James Beard Foundation, and at Confetti Cakes, and later opened the cake decorating venture Sweet Atelier. After my second child ate the fondant decorations I was working on, I cofounded Three Tablespoons, where I began experimenting with healthier baking alternatives and found my true calling, and my then toddler found healthier snacks. Along with The Irony of Baking, I'm a free-lance writer and recipe developer, and love teaching private classes.
View my complete profile
Powered by Blogger.