Who: Lisa White
Where: Domenica, 123 Baronne Street, New Orleans, LA
When Lisa White has a bad day, she makes bread. “It’s so simple—flour, water, salt, and yeast—but it’s magical,” she says. “You don’t know if it’s going to turn out, but when it does, it’s so awesome. It hits people on all levels—you can smell it walking down the street.”
She speaks from experience: Bread is what prompted her to change careers and become a pastry chef. “In March of 2008, I took a personal pilgrimage to France. While walking the isolated trails of the Camino of Santiago de Compostela, I was drawn into the village bakeries by the smell of bread baking. It’s then that I remembered what I had always wanted to do.” Three months later, White had enrolled in culinary school to become a pastry chef.
Read on via The Southern Foodways Alliance