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, April 8, 2014

Healthy, Happy Passover

›
Spring is here, finally! It seems we've survived!!! If you are Jewish, chances are the beginning of spring means that most of your cur...
Wednesday, April 2, 2014

The best oils to stock in your kitchen.

›
It seems we've officially ended the era of  Fatphobia. Saturated fats have been proven innocent from causing heart disease , and since ...
Monday, February 24, 2014

A Case for Salt

›
And...I am back!!! Although I'd like to say that I was away in a long tropical sojourn at an exotic location, I've physically been e...
Tuesday, January 28, 2014

Hamantaschen Kits 2014

›
Due to popular demand, after being sold out last year, the Three Tablespoons Hamentaschen Kits are back! Even if we're still deep into...
Monday, December 30, 2013

What it was and what it will be...

›
I can't believe it's that time of the year again! Last January I wrote here about my thoughts, predictions and hopes for the healt...
3 comments:
‹
›
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.