A Special Evening at Riggs DC with Paola Velez for BODEGA BAKES

ABOUT BODEGA BAKES

BODEGA BAKES is a love letter to pastry chef and activist Paola Velez’s Dominican heritage and NYC roots. This book contains more than 100 recipes for tortas, cookies, brownies, frozen treats, and other baked goods that burst with the flavors of her life.

The recipes in this book feature Paola’s renditions of traditional Dominican desserts such as Guava & Cheese Pastelitos and Tres Leches Cake, as well as unique twists on classic American treats such as Plantain Sticky Buns, “Everything on the Bodega Shelf” Brownies, and Paola’s viral “Thick’ems,” which combine the best of a crispy cookie and the delicious gooey parts of a soft cookie. Designed to be accessible to bakers of all levels (and those who shop at their corner store), the book also includes a “Trip to the Bodega” pantry section, along with Paola’s pro tips for success even with even the most modest equipment.

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. 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.

ABOUT PAOLA

Paola Velez is a James Beard Award-nominated pastry chef who was raised in New York City and the Dominican Republic. She is the cofounder of Bakers Against Racism, is the founder of the pop-up dining series Doña Dona and Dōekï Dōekï, and is the former executive pastry chef at the Michelin-starred restaurant Maydan in Washington, DC. She was named Food & Wine’s best new chef and Cherry Bombe’s “Person of the Year” in 2021, and currently serves as a culinary diplomat for the United States. She lives in Washington, DC.

ABOUT ISABEL

Isabel Coss Originally from Mexico City, Food & Wine Best New Chef Isabel seeks inspiration from local ingredients, as well as the flavors she grew up with, to tell stories through a delightful, technique-driven & playful menu that weaves seamlessly into the Lutèce experience.

Coming to us from New York City, where she oversaw the pastry program for one of the World’s 50 Best Restaurants, Isabel believes food is the most humble and vulnerable way to give and find joy and connect as humans, which is evident in every bite of her desserts.

Host or Publisher Bold Fork Books