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!

Thursday, July 31, 2014

Alternative sweeteners for better health and flavor

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I watched the Fed Up movie a couple of weeks ago, and although I spent most of its length feeling impotent and really uncomfortable, I can...
Wednesday, July 2, 2014

Artificial sweeteners: not really magical

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Clients, friends and family members often ask me about artificial sweeteners. My opinion hasn't changed in many years, actually it k...
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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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