Today we’d like to introduce you to Cesar Cruz
Hi Cesar, please kick things off for us with an introduction to yourself and your story.
My interest in bread started when I was a kid, my grandmothers house was 2 blocks away from a bakery and she would send me to get bread for the house, by the time I got back home I would’ve eaten half a loaf of bread.
While in culinary school when I was in baking class a New York Times story on no knead bread caught my attention and I ask the baking instructor if we could try that recipe. She agreed, we tried it and were very pleased amd surprised with the result.
After culinary school I work in several restaurants. When the tartine book came out I bought it and started making sourdough. While I worked in restaurants on my days off I would make sourdough.
In 2020 I had partnered with two guys to open a pizzeria, we opened in January and we know what happened that year.
We closed in July that year.
While trying to figure out what to do next, I started baking bread and selling it to my neighbors, since the feedback was good and more people were ordering I decided to look for a farmers market. I found the Audubon park community market, applied, got accepted and went to sell my bread and been there since August 2020.
Now I sell bread and pizza every Monday evening.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
There are always challenges to this business, summers are slow, price fluctuations on the flour, shipping is always a battle
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
C-M Bakari makes artisan bread and pizza with organic stone ground flours source from a mill in Illinois
If we knew you growing up, how would we have described you?
Growing up I was interested in music but somehow always found myself in the kitchen
Contact Info:
- Website: https://c-m-bakari.square.site/
- Instagram: @cmbakari.fl
