“In the spirit of the same creativity that you find in something like the sourdough community… you thrive off that community. You wouldn’t be doing it without it… All these worlds collide… Some of the stuff I played originally, indie rock stuff, which is kind of like this beach rock vibe, I was like, maybe that would be cool, cause were still like west coast, even though it’s sourdough, there’s this homey vibe, also this beach rock type indie thing would be cool… it all just kind of came together real crazy like that.”
…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.”