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Known for her California bakery, Friends & Family, Roxana Jullapat has long advocated for the versatility and flavour of whole grains. Her debut cookbook,
Mother Grains, won fans by celebrating flours such as einkorn, rye, corn and buckwheat in approachable, delicious and satisfying ways. Her new collection invites readers to get more adventurous with baking, featuring the tools and insights she's learned from more than a decade of baking before the sun rises. Start with a hearty Banana-Date Muffin or dive into decadent doughnuts with a Maple-Brown Butter Glaze. Then, savour Dark Rye Rolls or Swiss Chard, Feta and Egg Pide. Whole grains transform traditional recipes-from breakfast pancakes and flaky croissants to quiches, scones and sourdough breads-adding complexity and depth. Jullapat's rituals and thoughtful guidance ensure bakers understand the "why" behind every step.
Morning Baker suits all skill levels, so anyone can be a morning baker, at whatever hour they please.
About the author
Roxana Jullapat is the head baker and co–owner of Friends & Family in Los Angeles. A true morning person, she’s usually up by 2 a.m., baking bread and pastries before the city wakes. She also runs Friends & Family Pizza Co. and is the author of Mother Grains: Recipes for the Grain Revolution.Ari Smolin is a Massachusetts-based writer and editor. She has worked on numerous cookbooks, including Mother Grains: Recipes for the Grain Revolution, and has trained in bread and pastry at whole-grain bakeries from Runner & Stone in Brooklyn to Friends & Family in Los Angeles.
