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, October 16, 2012

Sugar, oh Honey, Honey

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In the 80's eggs became the #1 public enemy. As the years passed, it was all fat's fault, including whole milk. Later on, carbs (whi...
3 comments:
Friday, October 5, 2012

Old and Childish

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5773 years have passed in the Jewish calendar, and I do feel the weight of time on my shoulders, head, neck and back, literally. My body age...
1 comment:
Thursday, September 27, 2012

Big Balls of Fiber (OK, small ones)

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Becoming a parent is probably the most humbling experience in someone's life. Nursing a baby, convincing a toddler, comforting a child,...
1 comment:
Thursday, September 20, 2012

After the Flood

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The last few weeks have been...how should I put it? Over eventful, let's call it that. As we left Rio, the kids were completely unhappy...
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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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