I am in the process of opening a bakery called Loafing Around and would use the prize money to pay for start-up costs such as equipment.
We would like to thank you for supporting Jennifer Acuna in this year's competition. Your support helps us contribute to ending childhood hunger and giving kids the healthy food they need to thrive.
I really don't have one signature bake. I make a cheesecake with edible violas and whole strawberries. My fig and ginger bread which two women, who have never even met, both dubbed, the Bread of Life. I also have a coconut mango cookie that I almost took to Shark Tank. It is like no other cookie on the market. It is hard to put me into a category as I bake everything from sourdough artisan breads, cookies, brownies, cakes, cheesecakes, Keto, gluten free to meringues and flan.How long have you been baking?
I have been baking for thirty-six years, four of them as a commercial baker. I started baking commercially, as a shared kitchen user, under the name of Loafing Around LLC. I then had the unique opportunity to rent some kitchen space in a restaurant under the name Haute Bread. I had to close the business in June 2020 because of COVID. I am starting anew in Rhode Island with my former business name, Loafing Around. It will be the first time I will have my very own brick and mortar.What is your best baking secret?
I would be willing to share my recipe for my fig and ginger bread. I am also looking forward to offering a series of baking videos for the home baker who would like to begin creating food memories for their loved ones. Baking is art, passion and life all rolled into one.