"Pastry chefs are much less well-regarded and far less celebrated than chefs. I feel like [L.A.'s] proliferation of artisan bakeries is our response to that. It's an incredible flip. It's magical, is what it is."
"We are in a class of our own, really talented people with really solid and specific ways of looking at food. We brought all that experience and opened our own shops."
Roxana Jullapat, co-owner of Friends & Family, prepares for a busy baking day, creating a thousand baked goods. She transitioned from fine-dining pastry chef to bakery owner, contributing to a whole-grain baking movement. Jullapat's new cookbook reflects her journey and the changing perception of pastry chefs, who are now opening bakeries instead of working in restaurants. She emphasizes the unique voices of each bakery, showcasing the talent and creativity within the artisan baking community.
Read at Los Angeles Times
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