empanadas just taste better when you make them en comunidad 🥟
Inspired by my mom’s love of sweet plantains and cinnamon and ironically an episode of @guyfieri #dinersdriveinsanddives that my mom was watching. My mom leans over to me as we’re watching the show to get and goes, Paola, can you make sticky buns? I love sticky buns. So I ask her, de Que sabor? (What flavor?) and she goes ah de platano 😂 trying to be silly, but she saw the crazed look that washes over me when I can see that a food idea is going to work. So after months of planning, testing and recipe development and flying back with what seemed like a brick of sticky buns that absolutely got flagged by TSA. I put these guys on the menu of the restaurant I was working on back then. These little plantain sticky buns have taken me a long, long way since 2019. Sometimes you think you know what you want in life. Then sometimes your whole life can change because of your mom and @guyfieri! Would you eat these plantain sticky buns? #plantainstickybuns #plantain #chefpaolavelez #pastrychef #latinachef #bodegabakes
No cause explain some one plz. Are they eating this raw? #chefreactions #isthisvideoawasteofmytime #chefpaolavelez #cheftable #reelreaction #reactionvideos
Preorder now, bake later! Available where all books are pre-sold 🫡😬 – A baking book bursting with joy that will have you hightailing it to the oven—and planning a trip to your local corner store. Growing up in the Bronx, Paola Velez’s happy place was the bodega, a unique world full of color and flavor where the shelves were stocked with everything from M&M’s to Muenster cheese to majarete (Caribbean corn pudding)—and, of course, its own cat (IYKYK). Before she was the James Beard–nominated chef, Cherry Bombe cover girl, social media darling, and cofounder of the grassroots social action network, Bakers Against Racism, Paola was a bodega kid with a taste for Warheads, Hostess cupcakes, ice pops, and Malta soda. Paola’s debut cookbook, inspired by these treasures and other ingredients available at corner stores everywhere, is a love letter to both her Dominican heritage and her New York City roots; its more than 100 recipes burst with distinctive flavors, inviting you to enjoy new takes on her childhood favorites and yours. Paola’s combination of classical training and self-taught pastry skills means her recipes are accessible no matter your skill level. She’ll be your hype girl through more ambitious projects (you can make a turnover—and a Guava and Cheese one at that), as well as more “set it and forget it” treats, like her Maria Cookie Icebox Cake. Whatever you do, don’t sleep on her signature Thick’ems—giant cookies that are somehow crunchy and gooey—the most requested recipe in Paola’s repertoire and the recipe that made her internet famous, which she shares here for the very first time here. With renditions of traditional Caribbean desserts like Pineapple Empanadillas and Golden Rum Cake alongside twists on classic American treats like sticky buns and brownies, Paola’s unique recipes and infectious positive spirit will help you recreate the magic of the bodega at home—BYO cat. #preordernow #cookbookclub #bodegaculture #bodegacats #nyc #newyorkchef #dominicanchef #firstcookbook #bakingbook #bakingfun #chefpaolavelez
You’re probably wondering what my statement and this plantain baguette have to do with each other. Well, lol. If you’ve been following along in my stories you know that I’ve been working on perfecting (to my taste and standards) my whacky idea of making a classic baguette and infusing it sweet plantain flavor. The reception to test #3 was my best received only based off of photos. At a quick glance online this baguette looks wonderful. It gives off the perception that there is a ton of plantain flavor, a yummy crust and a perfect proof! But this baguette has a huge secret! I didn’t measure the water correctly, and messed up what artisan bakers call the “hydration”. Without the proper amount of water, the dough doesn’t become elastic enough. Without proper elasticity the yeast cannot make ample air pockets. And without air pockets, what do we get? THICK COMPACT BREAD. And no one with a sane mind likes thick dry bread. I say all of this to say that not everything that people upload online will always be the best version of what they are living or doing. But they will pretend that it is! If I were a different person, I would have shown you my creation and proclaim that I have made the best version on the first try! But what people don’t see before I make any videos I test test TEST! Until I develop something I’m personally proud of. I typically test in private because I love the process but I figured I’d bring you along as I bake plantain baguettes all April long. So when you are scrolling, especially if you’re a chef, baker or a food content creator. Don’t beat yourself up if you feel like there are so many folks creating cooler or better things than you. Cause maybe, just maybe it’s only made for the aesthetic. When we compare and beat ourselves up creatively we also burn out! Hope this helps someone today! Happy Sunday! #pastrychefs #bakerslife #chefskills #contenttips #chefathome #dominicanchef #platanolovers
Necessity may be the mother of invention, but ingenuity is the bombshell of success. – P.G. Smith – Don’t let anyone tell you that just because you grew up without or can’t afford something now that you can’t make beautiful creative treats in the comfort of your own home. When I started baking I baked with a soup spoon, a jarro (Dominican stainless steel mug) and a fork. When you set your mind to it anything is possible even decades later. Have an amazing Friday! 🫡 #baguette #plantainbaguette #chefpaolavelez #creativebaking #chefstyle #cheftalk #anyonecanbake #dominicanchef
Bake and chill w/ me 🥹 For the last few years I’ve been going back and fourth trying to figure out wether I should open a storefront of my own, maybe make a pastry studio or work in a restaurant again. It’s been a challenge to feel like im making the right career choices or if I’m doing the right things, because the first question folks ask me is “where am I now?” And it distorts my own personal perception of what I am accomplishing or doing in my career at the moment. Honestly sometimes, it makes me question if I am doing well in my business if I don’t have these visible markers of what is deemed a successful chef. But as I was having brunch with my husband and friends I posed the question of “should I open a store front”. Creatively, I would love a space that isn’t my home to work from, clock in clock out kinda vibes (even if I am the only employee haha). I would also love to create a safe space or a third space for all who are looking for a place to spend their time at. Realistically, no where in the DMV area are rents economical enough to just have a place to be creative, and give back to the community. Monthly rates here can inly be conducive to hustle and grind, nothing else. So as I was sharing how I would love to have this imaginary space to share my treats and gifts with the DMV area, my friend challenged me into reshaping what my current thoughts were of who and what defines a successful business. What it means to have success in your field and gently posed the limitations I could face if I did open up a brick and mortar location. This conversation is one I’ve had a more than a few times with my husband, where I think 1, a prophet doesn’t excel in his own land lol & 2, my husband never wants to limit my ability to dream and create. So whatever I set my sights to, he positions himself to be the most helpful version of himself that he can be. But my friend is also his golf buddy, so I’m sure that they’ve spoken about this and now share a hive mind about the topic. 2x lol.. Either way, that quick brunch convo reshaped so many things that have been tinkering in my mind. And reset my outlook for the year. #chefpaolavelez #cheflife #cheftalk
Dominican Cake made easy: a wild statement, yes. But trust me by the end of this book, you’ll be making so many pastries you didn’t think you could as a beginner baker! I mean I guess you’re just going to have to find out when you get this book! Special guest appearance by food stylist extraordinaire @hadleysui Prop styling: @summer_stylist Photographer: @laurenviedallen of @all.opal Frosting decorator: @smallorchids 😂❣️ Bodega Bakes is now available for preorder, wherever books are available!!!! (Another wild statement!!!! 😱) #bodegabakes #unionsquareandco #cookbookauthor #chefpaolavelez #dominicancake #bizcochodominicano🎂🇩🇴 #dominicanfood #bronxnewyork #cakedecorating
Sweet plantain baguettes (platano baguettes) 💖 Would you try this? Let me know in the comments! #plantain #plantains #baguette #frenchbaguette
Sweet plantain baguettes (platano baguettes) 💖 Would you try this? Let me know in the comments! #plantain #plantains #baguette #frenchbaguette
Sweet plantain baguettes (platano baguettes) 💖 Would you try this? Let me know in the comments! #plantain #plantains #baguette #frenchbaguette
Sweet plantain baguettes (platano baguettes) 💖 Would you try this? Let me know in the comments! #plantain #plantains #baguette #frenchbaguette
Me 🤝🏽 @tequilamezcaldc I absolutely love La comidita de Tequila y Mezcal if you’re looking for a fun new place to visit in DC for some great eats, I recommend them heavy! (Just make sure you don’t pack them out so I can get my Molcajete 😂❣️) #dceats #dcfood #dcfoodporn #chefpaolavelez #chefpaolaeats
Oh how I love being West Indian/Caribbean by way of the Dominican Republic 🥵🥖 #dominicanosoy🇩🇴 #dominicanfood #breadbaker #pastrychef #plantain #baguette #chefpaolavelez #lecordonbleu #breadlover #caribbeangirl
Oh naw, 10/10 waste of time. 🤢 #chefreactions #isthisawasteoftime #chefpaolavelez
Chili gate 🌶️🌶️🌶️ GETS SPICIER. I’m a neutral party that is just stating the facts. I am not trying to talk ill about any company or anyone. Just sharing a few key facts that will help us stay informed and keep the conversation from devolving into something else. #chilecrunch #chilicrisp follow the trademark
SIGNED PREORDER COPIES NOW AVAILABLE! Starting out with the place I now call home WASHINGTON DC! Preordering Bodega Bakes from @boldforkbooks will come with a personalized mesg and my signature 🥹🥺 Then we hop on over to the west coast to @nowservingla & @booklarder where we will have signed bookplates available for every preorder (this just absolutely increased the possibility of me stopping in LA and Seattle for my book tour! Just sayin! The more preorders I get from the west coast the more changes I get to finally live out my dream of spending a whole day at a west coast farmers market and meeting y’all!) PREORDER NOW, BAKE LATER! 🍇 Pre-ordering isn’t just about securing your copy first. It’s your golden ticket to exclusive giveaways, mouthwatering bonus recipes that’ll tantalize your taste buds, and – wait for it – live (virtual) baking classes! Who knows, maybe there’s an in person class or two! More details to come, so stay peeled! 🍊 Pre-ordering helps tremendously, a lot of folks have been asking me, which links help me earn the most schmonies? I hate to break it to ya, there’s no schmonies in books haha!! BUT preordering helps make sure that my books make it into physical locations like indie bookshops and larger retailers. It also helps me convince my publisher that we shouldn’t just stop at 1 book! (Maybe I have a few more books in me) But most importantly it helps me reach more communities with folks that grew up like us, look like us and will see this book as a way to not fear baking but to embrace baking (regardless of the tools they have at home!) THANK YOU to everyone who has preordered so far! Hold onto those receipts you’ll need them to claim your preorder gifts & you’ll need them to enter the first giveaway (when the time comes!) Love ya! (Te quiero mucho!) Paola (PS sharing this post and helping me spread the word is absolutely the best way to support me during this time & helps me break through to a larger audience! (Thank you a million times in advance for all the love I’ve gotten so far I am grateful for you all!!!)
Hi, it’s not Monday, it’s Tuesday lol is what I gotta keep telling myself today. I don’t have places to be or meetings (my only meeting today had to cancel – there’s nothing more thrilling for an introvert than getting that little mesg saying – I can’t make it today) But I figured I should still get ready and try to be a normal human than just sit here and work in my pj’s like a sad sack haha. I figured I’d share with you all, I know a lot of what we post online is a highlight reel, and im the last person to talk about posting anything raw and real cause I barely share my personal life on here. But this is a tender reminder to you dear reader, that you and I are the same. We’re just like each other, trying to figure it out one step at a time. Hope you have a lovely day. (Ps, stop comparing yourself to people online, you’re probably cooler than us anyway haha) #outfitrecipe #getreadywithme #chefpaolavelez #realifemoments #cheflife #pastrychef #chefstyle #chefpaolavelez
🍅 Sneak peak of my monthly blog/ end of the month recap, because I don’t gate keep from besties. 🍇 Do you think Blogs are back? — #blog #monthlyrecap #flavorofthemonth #cheflife #bombesquad #chefpaolavelez #washingtondcfood #latinachef #chefpaola
Hi ✌🏽 I keep forgetting today is Sunday and when I look outside I’m like oh my goodness my EYES because I keep thinking it’s the eclipse. lol anyway here’s my outfit from yesterday 🥬💚🥑🥦🥒🍏❇️🍋🟩🫒🫑🫛 #outfitrecipe #chefpaolavelez
My two cents on the 🌶️ crünch drama. In this video I talk about who held the trademark, who holds it now, why I think this is happening & ways businesses can protect themselves in the future. I’m not an apologist for ANYONE. So don’t even go there! lol just have a different perspective on the situation. & also I stand with small businesses ALL DAY EVERY DAY. May the companies involved find a speedy inexpensive resolution to this situation. Te Quero mucho friends, Paola #chilichrunch #chile #chefpaolavelez #paolaspreguntas #trademarketing #chefthoughts #buisness #marketing
Hi friends, Chef Paola here “get ready with me” as I prepare for the James Beard Award nominees announcement! Congratulations to all, rooting for you! — Chef P – This week, @beardfoundation announced the 2024 Restaurant and Chef Award nominees and the honorees of the Leadership Awards, Humanitarian of the Year Award, and Lifetime Achievement Award at a live ceremony at the Waldorf Astoria Washington DC in Washington, D.C. During the ceremony, local chefs like James Beard Award nominee Paola Velez (@smallorchids) showcased their delicious talents by serving their unique dishes to guests. Catch the behind-the-scenes action through Paola’s POV from how she prepped her Plantain Sticky Buns to catching up with fellow D.C. chefs at the event! Tickets for the 33rd annual James Beard Restaurant and Chef Awards presented by Capital One go on sale April 9, 2024. You can also catch the livestream of the Restaurant and Chef Awards on Eater on Monday, June 10! #JBFA
Hi friends 🥹 IMPORTANT announcement tomorrow 🥹💖✨ #bookstagram #cookbook #chefpaolavelez #unionsquareandco #dominicanchef
Hope you’ve had a good day. I logged off for a bit to focus on prep & just process everything I was feeling today. Sending you love and hugs. Love, Chef P . . . . . . #tilitxpaola #latebreakfast #cheflife #chefpaolavelez #plantainstickybuns #jbfa #jamesbeardfoundation #jamesbeard
