My name is Rosa, and I am the owner of Rosa’s Bakehouse and a member of the International Federation of Pastry, Ice Cream, and Chocolate.
I was born and raised in Italy, where I spent most of my life. I have traveled extensively and lived in wonderful Australia, where I experimented with new recipes and developed the idea of putting down on paper what I had been noting down for years. I have always loved good food and the flavors of the earth. I enjoy welcoming my guests and delighting them with new dishes and preparations. I rework traditional family recipes, invent, create, always with my hands in the dough, always with a new idea to bring to life!
Rosa’s Bakehouse, my blog of recipes and tips, was born just like that, experimenting with new dishes and new flavors on the other side of the world. Because around that laid table, with the smell of freshly baked bread, with eyes full of the wonderful colors of seasonal fruits and vegetables, there is always someone who exclaims, “That’s delicious, can I have the recipe? Kneading, baking, sharing, telling stories of cooking made with sourdough and precious flours, rediscovering the flavors of my childhood memories in my desserts, recommending a dish, an ingredient, teaching and savoring together that bread that is better than we have ever tasted before… this is Rosa’s Bakehouse, this is me, my world, my workshop, the fragrant heart of my every day.
Over the years, my curiosity and passion for cooking have come to life and taken shape in my workshop, thanks also to training with the best masters in the field of baking, cooking, and pastry making. I am convinced that continuous learning and meeting people are the pride of my professionalism.
Traveling, learning, looking at the world through eyes curious about food and recipes, discussing and indulging in front of a fragrant leavened product and a glass of good wine, is the part of my job that I love and that drives me to offer recipes made with tasty and, above all, healthy ingredients, often organic, selected from local farms, always chosen with the care of a meal prepared for my family and my guests.
Sharing methods and recipes, advising and teaching, spreading the use of natural yeast in cooking, always experimenting with new dishes with creativity and imagination, is what I want to do through my blog and the courses I run throughout the year, opening the doors of my workshop. And my workshop always smells of freshly baked bread, because “Imagination is like jam, it needs to be spread on a solid slice of bread.”
I hope you enjoy what I love so much: cooking for the joy of the table.