Elwood's Bakery

Possible collab coming soon 👀

Sorry for going radio silent again, but as you may have heard, is opening their second location in Cupertino this weekend! Check out their account for the details but the Grand Opening is on April 30th!

Since they were remodeling, painting, and getting ready for their opening, I lost access to the kitchen for a while there. As things kick off for them, I'll be ready to start taking orders again.

A close-up 🤤😛

Back to the content we're really here for

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A quick break from pretzels. Here's a picture of me when the bakery was still in my house. 👨🏻‍🍳

Just a little guy

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Teaching Sam how to shape pretzels again. Their tendency to make smaller twists actually ended up baking better than the long ones I usually do. Yay for teamwork and trying new things. 💪🏻

Soft Pretzel Inside

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Baking Pretzels

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I warned you it was going to be all pretzels. They're also the easiest thing to make until I get some other equipment in the new space.

Fresh Pretzels

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Pretzels 🥨😛

Been making a lot of pretzels ('cause Sam is obsessed and keeps asking for more) so this is going to be 90% a pretzel page for a bit. Cool. 🥨

Mar enjoying her pretzel 🥰

A pretzel queen 😍

I tried unbraided challah out of curiosity. Definitely won't be doing that again. These look so weird. 👽👽👽

Really cool thing about the new oven, is it's also a proofing box! It gives me perfect control over the temperature and the humidity so my dough can be as happy as possible before being shaped for baking.

Giving the dough time to rise (proof) gives it time to go through natural chemical reactions from the yeast which gives dough those holes when you open up a loaf of bread, bite into a pretzel, and so on. And of course the flavor.

Flatbreads such a naan, roti, pitta are delicious and have their place but that's why they taste so different, and are flat, is the lack of yeast which also means they don't need a proofing time and can be cooked as soon as they're shaped.

Flatbreads tend to come from parts of the world that are warmer since it's harder to grow yeast in those parts of the world.

Getting the space cleaned up and organized! I've finished taking all my equipment from home and moving it into the new space

Soft pretzels came out so good 🤤🤤🤤🥨🥨🥨

First batch of pretzels in the new oven! Going to have to adjust the recipe for these a little bit as well because of the new oven but I can make so many more at once now!

Bread in the new oven beginning to brown, forming the deliciously crispy outside and baking the soft fluffy interior.

As the exterior browns it becomes more resistant to heat, which allows the interior to stay moist and soft.

Elwood, master of bread and CLOSING HIS EYES EVERY TIME I TRY TO TAKE A PICTURE OF HIM

Elwood says "My savory challah is delicious, vegan, and good for sandwiches!"

Getting to cook in the convection oven was nice. It definitely cooks more evenly. Plus the fact that it's all well lit helps a ton. I also have to reduce temperatures by 25 degrees for my recipes since convection ovens cook in a different way but I'm excited to learn.

Sorry for the long and sudden radio silence. As much as I love baking, watching it take over my house and my living space made me feel burnt out. I knew I was going to take a break, but I didn't expect it to last a quarter of a year.

The good news, I WON'T BE BAKING AT HOME ANYMORE. I GET TO WORK IN A REAL, PROPER KITCHEN. 🥳

This wouldn't be possible without my amazing bosses Be'Anka, Jeronica, and Dap at 💟

Thank you so much for believing in and supporting me and allowing me to use this amazing space.

I'll now be taking orders from CUPERTINO at the soon to be 2nd location for Nirvana Soul Coffee.

Bagels happening soon, check my story for the process so far!

Sweet Challah customer photo! from

fresh out of the oven 🤤😍

Peanut butter cookies, ready to go into the oven 😋

Some sour round bois

It's foccia! It's delicious! It's not on the menu but never be afraid to ask if I can make something for you.

Here's another hint