…that just kind of sent me down this rabbit hole… it’s an addicitive practice. And like every other craft, and I’ve pursued a lot of different crafts in my life, it’s a skill, and you have to learn the skill before you can become better, and before you can become creative… I love those challenges.
I had no idea what I was doing and what my voice was…but I really let that come out in my films, and slowly I had a lot of bread kneading scenes in my film, and a lot of eating lunch, and making food, I started photographing food a lot more, and it suddenly all made sense. When I came out of NYU, I was like OK... my goal is going to make a living shooting food, photographing food, directing food, cause I feel that is what I’m drawn too, I followed that intuition.
“I thought it was funny that of all the things that I bake, baguettes, croissants, all these other cultural breads, it was the pan de coco, which is MY roots, that got people to see me. And that was the point where I was like, hold on a sec, I’ve always been a proud Honduran, but I was like, well, I definitely need to be more in touch with my roots in baking and try to find out what, if any, bread culture is there.”
“I’m very interested in building a strong voice for [female bakers] in the industry... it’s wonderful the camaraderie and different ideas. I think some people can get scared about sharing things, but the more we all operate from a sense of abundance, the more abundance there will be. “