For many years I dreamed of having my own bakery, but I discarded the very thought almost immediately when I realized that, besides the appeal of having a business, I really wanted a panadería so I could eat bread all the time. As you can imagine, that wasn’t a very healthy idea for me. I did, however, learn how to make homemade bread, an activity I really enjoy. I love when the smell of fresh bread fills my home, and when I can share what I just made with cups of coffee or glasses of milk, cheeses, marmalades, butter, etc. One of my favorite times in culinary school was when I took a baking class. It was the middle of winter and we spent the mornings making all kinds of homemade and more sophisticated breads that we later devoured by the ton while we waited for the next batch of breads to come out of the oven. That’s how we realized the infinite variety of baguettes, piadinas, pitas, colizas, pan de molde, ciabattas, brioche, croissants, etc. that there are. Later I learned how to make a variety of fine breads while I did my internship in the bakery of one of Lima’s most expensive hotels. The baker teaching me had never had an intern, so he taught me many bread recipes, and these coconut crescents are a kind of easy, homemade bread that we used to prepare for breakfast.
Homemade breads aren’t hard to make, but they require methodology and patience. Above all, you should be aware that, since breads made at home don’t include some of the ingredients commonly used in industrial bakeries, they don’t stay fresh as long, nor is the bread as soft. But don’t let that discourage you from getting to work. There’s nothing like a loaf of bread made with your own hands.