Bread and Sugar by Dali

“I was born and raised in Puerto Rico, where my earliest memories are filled with the sweet aroma of desserts my mother lovingly prepared for us. Many of her recipes came from a cherished book written by the grandmother of our Venezuelan neighbor—a gift that brought cultures together in our kitchen. Several times a week, I would join my father on trips to the bakery, timing our visits perfectly to catch the bread as it emerged, warm and fragrant, from the oven. He always said, “There’s nothing like bread fresh out of the oven.” Little did I know, these moments would shape my professional path. At fifteen, I began working in kitchens during summer breaks. I took pastry courses at an institute run by nuns, eager to learn more. My curiosity led me into the world of hospitality—hotels, restaurants, and food service. I started at the bottom, as a bus girl delivering bread and water to tables, and worked my way up to manager. Yet, the kitchen always called to me. Working alongside talented chefs, I absorbed their techniques and passion, always attentive to the details and eager to learn. Managing restaurants was rewarding, but I knew it wasn’t my lifelong calling. The feeling I got when I moved from the front of the house to the kitchen was liberating—I felt I truly belonged there. I continued taking pastry courses in my free time until I finally decided to formalize my studies at a culinary arts school, specializing in bakery and pastry. I couldn’t have done it without the support of my husband. But life is unpredictable. Just as I was starting my own business, Puerto Rico was struck by two major hurricanes, and everything changed. In times of crisis, my profession felt like a luxury, not a necessity. Those months are etched in my memory—only those who have lived through such events understand their gravity. We faced a difficult decision and ultimately left our beloved home and everyone we loved to start anew in North Carolina. After months of living through a nightmare, I returned to work, but it didn’t feel meaningful anymore. I sought psychological help to cope and, little by little, found my way back to my profession. I had to accept that I was no longer the same person and that my path would be different. Starting over in a new country, without knowing many people, was not easy. But it was my reality. My family always said, “Do what you must, wherever you are. Even if you can only do a little, it’s better than doing nothing.” That’s when I decided to focus solely on bread. I thought, if I ever had to face another hurricane, at least my talent could help feed others in times of need. Making bread has always come naturally to me. The science behind it fascinates me, and I often say that bread-making saved me. Before the world was surprised by a pandemic and everyone began their sourdough journeys, I was already deeply immersed in this art. That’s how my business, Bread & Sugar by Dali, was born. Its name pays homage to the sweet bread of my childhood, “pan sobao.” Although 80% of my breads are sourdough and contain no sugar, the name reflects my roots and culture.”