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!

Wednesday, May 23, 2012

The Dairy Diary

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Well, the weather in New York this week hasn't been that great. It's been raining, the streets are full of puddles, there's a lo...
Monday, May 21, 2012

Immunity

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Well, just to corroborate the very deep philosophy discussed in my last post , something else happened to me twice during the week (nope, n...
Thursday, May 10, 2012

Everything Happens Twice...

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Back in University, a classmate once told me that often, random events happen twice in a short amount of time. For example, you bump into so...
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Thursday, May 3, 2012

Having issues

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I have issues. My husband has issues. Issues and issues of old and current magazines, which means, that we have issues. Our issues combine f...
1 comment:
Wednesday, April 25, 2012

Scams and deceptions

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Last summer, while produce shopping at the Union Square Green Market, I found yellow, green and purple string beans. I thought my kids would...
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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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