About the Baker

My passion for baking bread started about five years ago after vacationing in Paris, France. I wanted to recreate the same world famous baguette at home, so I bought books on baking and watched videos to begin learning about the process. I discovered that a baguette was made of simple ingredients such as flour, water, salt, and yeast. However, in order to make it flavorful with a creamy, open crumb, and a thin crispy crust, baking the perfect bread needed an incredible amount of practice, time, and careful treatment of the high quality grains in relation to water and yeast.  

The pursuit of perfecting the baguette has opened up the world of baking for me. To improve my skills, I enrolled in bread, Viennoiserie, and pastry classes at the San Francisco Baking Institute (SFBI), a world-renowned leader among artisan bread and pastry schools. At SFBI, I had the opportunity to work with knowledgeable, friendly, and talented teachers such as Kate Good, Mac McConnnell, and Miyuki Togi. I had a chance to meet the founder of SFBI, Michel Suas, who graciously extended helpful advice about anything I wanted to know about baking. The SFBI team has been a valuable resource and an inspiration for me to become a better baker. I feel so fortunate to be involved in and to have met so many great teachers, friends, and mentors in the artisan baking community.  

My other passion is working as a clinical pharmacist at a hospital in San Diego, California. My pharmacy background, together with my passion for baking, has lead me to create Rx Bakery.

Rx Bakery’s mission is to provide great tasting products using high quality ingredients with an emphasis on ancient grains and healthy nutritional values.