ThoughtGallery.org > Latin American Bakes: Celebrating Pan y Dulce with Bryan Ford & Eric Kim

Latin American Bakes: Celebrating Pan y Dulce with Bryan Ford & Eric Kim

Celebrate the launch of Pan y Dulce: The Latin American Baking Book, a new cookbook that brings the vibrant flavors of Latin America to life through the art of baking!

Dive into the rich culinary traditions of Latin America with chef and author Bryan Ford and BEM | books & more! Enjoy a lively discussion between Bryan and NYT food columnist Eric Kim about the inspiration behind the book, the cultural significance of the recipes, and tips for incorporating these delicious flavors into your own kitchen.

Ticket includes small bites from Pan y Dulce baked by Chef Bryan and access to Flavor: The World to Your Brain from 6 to 7 PM. The program will begin at 7.

Bryan Ford is a baker and food writer of Honduran descent who runs the blog Artisan Bryan, named the Saveur Best Baking & Sweets Blog in 2019. He is a dough aficionado who has run a  pop-up sourdough pizza business, a wholesale bakery in Miami, a seasonal King Cake business out of his New Orleans home, and most  recently completed a take-over of Bon Appetit’s Basically. Upcoming projects include a podcast alongside David Chang called Recipe Club and a monthly savory cooking column for Saveur. Star of the Magnolia Network shows “The Artisan’s Kitchen” and “Baked  In Tradition,” and with an appearance on the Netflix series “Waffles and  Mochi,” he is the bestselling author of New World Sourdough.

​Eric Kim  is a New York Times staff writer and essayist born and raised in  Atlanta, Georgia. His debut cookbook, Korean American: Food That Tastes Like Home (Clarkson Potter, 2022), was an instant New York Times Best Seller. A former digital manager for the Food Network and contributing  editor for Saveur magazine, he now hosts regular videos on NYT  Cooking’s YouTube channel and writes a monthly column for The New York Times Magazine. He lives in New York City with his rescue dog, Q.

​​BEM | books & more  is a literary destination at the intersection of food and Blackness. Established by two sisters in January 2021 as an online bookstore, BEM is proud to serve as a home for readers, writers, cooks, and eaters  passionate about Black cultures in all their diversity. Taking an expansive approach to the nexus of food, literature, and culture, BEM celebrates Black food by bringing works of fiction, nonfiction, and poetry for readers of all ages into conversation with cookbooks and  culinary studies to explore how what feeds us defines us.











When: Tue., Nov. 12, 2024 at 6:00 pm - 8:30 pm
Where: Museum of Food and Drink
62 Bayard St., Williamsburg, Brooklyn
718-387-2845
Price: $20
Buy tickets/get more info now
See other events in these categories:

Celebrate the launch of Pan y Dulce: The Latin American Baking Book, a new cookbook that brings the vibrant flavors of Latin America to life through the art of baking!

Dive into the rich culinary traditions of Latin America with chef and author Bryan Ford and BEM | books & more! Enjoy a lively discussion between Bryan and NYT food columnist Eric Kim about the inspiration behind the book, the cultural significance of the recipes, and tips for incorporating these delicious flavors into your own kitchen.

Ticket includes small bites from Pan y Dulce baked by Chef Bryan and access to Flavor: The World to Your Brain from 6 to 7 PM. The program will begin at 7.

Bryan Ford is a baker and food writer of Honduran descent who runs the blog Artisan Bryan, named the Saveur Best Baking & Sweets Blog in 2019. He is a dough aficionado who has run a  pop-up sourdough pizza business, a wholesale bakery in Miami, a seasonal King Cake business out of his New Orleans home, and most  recently completed a take-over of Bon Appetit’s Basically. Upcoming projects include a podcast alongside David Chang called Recipe Club and a monthly savory cooking column for Saveur. Star of the Magnolia Network shows “The Artisan’s Kitchen” and “Baked  In Tradition,” and with an appearance on the Netflix series “Waffles and  Mochi,” he is the bestselling author of New World Sourdough.

​Eric Kim  is a New York Times staff writer and essayist born and raised in  Atlanta, Georgia. His debut cookbook, Korean American: Food That Tastes Like Home (Clarkson Potter, 2022), was an instant New York Times Best Seller. A former digital manager for the Food Network and contributing  editor for Saveur magazine, he now hosts regular videos on NYT  Cooking’s YouTube channel and writes a monthly column for The New York Times Magazine. He lives in New York City with his rescue dog, Q.

​​BEM | books & more  is a literary destination at the intersection of food and Blackness. Established by two sisters in January 2021 as an online bookstore, BEM is proud to serve as a home for readers, writers, cooks, and eaters  passionate about Black cultures in all their diversity. Taking an expansive approach to the nexus of food, literature, and culture, BEM celebrates Black food by bringing works of fiction, nonfiction, and poetry for readers of all ages into conversation with cookbooks and  culinary studies to explore how what feeds us defines us.

Buy tickets/get more info now