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Supporting the craft, culture, and business of artisan baking through education, training and community building since 1993.


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Chef Alex Peña, Baking Evolution, Los Angelas, California

Chef Alex Peña grew up to the sound of dough mixing in his family's Mexican bakery, La Morenita, in Los Angeles. We met Chef Alex at Camp Bread last month and spoke with the California native and former Marine about how he became a trained chef, professional bread scientist, and Master baker.   

"My family had a bakery for 20 years in Los Angeles," Chef Alex told the Guild.     

He eventually enrolled at Le Cordon Bleu, California School of Culinary Arts in Pasadena.   There he learned formal French technique, which he incorporated into his work.  

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