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!

Friday, February 13, 2015

Why spending time with your friends matters, a cleansing chicken recipe and a million things

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We live in a difficult world. There's no question about it. And...what can we do to thrive in it, despite it all? I wishe...
Tuesday, December 23, 2014

Health Food 2014 in review and predictions for 2015

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It's been a tradition for a few years now to look back at what happened during the about-to-end year and to play psychic to what I t...
Friday, October 31, 2014

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There is a place on Earth where baseballs caps, burkas, turbans, kippahs, sombreros, bald heads, hair extensions, and Madison-Avenue highlig...
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...
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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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