Latin American Bakes: Celebrating Pan y Dulce with Bryan Ford & Eric Kim
Join us for an unforgettable evening as we celebrate the launch of Pan y Dulce: The Latin American Baking Book (Pastries, Desserts, Rustic Breads, Savory Baking, and More), a new cookbook that brings the vibrant flavors of Latin America to life through the art of baking!
On November 12, dive into the rich culinary traditions of Latin America with chef and author Bryan Ford! 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.
Following the talk, signed copies of Pan y Dulce: The Latin American Baking Book (Pastries, Desserts, Rustic Breads, Savory Baking, and More) will be available for sale.
Guests will also have the chance to savor small bites from the book, showcasing the ingredients and techniques unique to Latin American baking.
What's included with your ticket
small bites from Pan y Dulce baked by Chef Bryan himself
discounted access to MOFAD's sensory exhibition, Flavor: The World To Your Brain
Please note: Doors will be open at 6pm for guests to access the exhibition! The conversation with Bryan and Eric will begin at 7pm.
More About the Book
Taking a completely unique, yet long overdue approach, there is no book like Pan y Dulce on the market. From Pan de Mole to Medialunas, Palmeritas to Pan Frances, and Flan to Arepa Dulce de Maiz, these recipes highlight the beauty and breadth of Latin American baking—from simple cookies and cakes to artisan breads.
This is an essential baking book for every home baker looking to expand their understanding of the history of the craft and explore the sweets and treats, breads and bakes of this region, from Mexico, Central America, South America, and the Caribbean.
More About the Participants
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.
More About BEM
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.
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