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!

Tuesday, December 27, 2011

Sweet Memories

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One day, while on my amazon.com account, a cookbook title popped up as a suggestion. It turned out the Internet retail giant's system t...
Sunday, December 18, 2011

Galletas Chocochips (Mami)

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That's the recipe title I wrote almost thirteen years ago on my first ever recipe notebook. I was about to get married, move to the U.S....
Monday, December 12, 2011

More Chia Please!

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Sorry, but I'm still dealing with my chia obsession, so bear with me. As all good things related to healthy and delicious baking (which...
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Tuesday, December 6, 2011

Grocery Voyeurism

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This past summer, my life changed. Fairway, the grocery and specialty store with some of Manhattan's most moderate (yes, oxymoron) pric...
1 comment:
Wednesday, November 30, 2011

Orthorexia

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A couple of weeks ago, I bumped into another mom from my children's school at the self-serve frozen yogurt store. She told me she thoug...
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About Me

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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.
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