For Honduran-American baker Bryan Ford — known to many as Artisan Bryan — much of the beauty in baking comes from using historically significant ingredients and flavors related to various cultures’ roots and traditions. Of Bryan’s first book, New World Sourdough, Epicurious declared it “brings the joy back to bread.”
Bryan’s second book, though, Pan y Dulce: The Latin American Baking Book (Pastries, Desserts, Rustic Breads, Savory Baking, and More) is a comprehensive look at a wide variety of baked goods from each of the 33 countries that are commonly known as comprising Latin America — Mexico, Central and South America, Cuba, Colombia. “One single book cannot possibly capture the full range and magic of Latin American baking,” Bryan writes in his intro, and no, of course not — but flip through just a few pages and you’ll see how much work he put into Pan y Dulce. It’s a magical book — and Bryan, who is also known for tv shows like Blue Ribbon Baking Championship and Waffles + Mochi, is talented and dynamic and passionate. Kate and I had a fantastic time talking with him.
We’re sharing two recipes from Pan y Dulce: Tustacas and Roles de Pimiento Asado.
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