Today we’d like to introduce you to Rodrigo Morales.
Hi Rodrigo, so excited to have you on the platform. So, before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today.
Hi! Thank you so much for giving us the opportunity to share our story. So, my love for bread began in the middle of 2016, while I was doing my last culinary stage in Barcelona, and where the consumption of bread became a habit. Every day, every meal, without getting bored. It was something I wasn’t used to, but the truth is that I had never enjoyed eating bread as much as I did then; consequently, the need to learn about the bread-making process grew within me.
So, I was determined to start my journey towards “mastering” this beautiful craft by making my own sourdough starter and experimenting with some artisan breads at home. Test after test, frustration hit me; results weren’t consistent, and understanding my sourdough starter was quite a journey.
After numerous loaves of bread, a lot of research, reading books, online classes, a degree in baking, and even hours of YouTube videos, I’ve started to see some improvements in my bread. The process started to become more consistent, and motivation increased as I posted my baked goods on Instagram —@wildyeast.bread— and got inspired by other bakers… which by the way, the bread community on the gram is AMAZING!
Two years later, after hundreds of home-baked loaves and working in a large supermarket bakery, I felt it was time to expand into a top-notch bakery specializing in croissants and sourdough bread: Born and Bread Bakehouse, located in Lakeland, Florida. It was there that I was able to develop and gain experience as a baker. I learned how to use critical judgment, develop recipes, and lead a team… a special thanks to Jennifer Smurr, a very inspiring person, friend, and talented baker, for opening the doors for me to work with and for her.
Now I am here in Frisco, TX, with the motivation on high and with the intention of create bonding through the passion and love for bread, art, and relationships.
We all face challenges, but looking back, would you describe it as a relatively smooth road?
It was definitely not a smooth ride. The road is full of challenges, ups and downs, frustrations, and difficult decisions to make. As a baker, I work with yeast, and working with live microorganisms means adapting to their own times. Despite guiding the process in a way that favors the correct development of the processes (temperature, humidity, time, force), things do not always turn out as expected.
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
Croix Bakehouse was born out of my passion for bread that developed late in my career: I have a degree in culinary arts and experience working in restaurants. The path that formed me opened up new cuisines, cultures, techniques, and culinary perceptions until, suddenly and without any intention, I discovered the world of bread, which quickly became my true north. My sister, Alexandra, is a business administrator by profession with a lot of passion for what she does and with an intelligent, unique, and creative perception of things. She ensures that all administrative processes run smoothly and prevents mishaps from occurring.
This family business prides itself on offering croissants, sweet rolls, and sourdough bread. We focus our efforts on using natural and quality ingredients, on recipes made from scratch, and on making sure that the process is carried out with excellence.
During our first quarter of opening, we have received incredible feedback from our customers. We couldn’t be happier to serve such a great community, and we look forward to creating stronger bonds as we continue to share what we love.
Our top 3 most popular items are cinnamon roll, rich and fluffy brioche-type dough filled with a vanilla and buttery cinnamon-based filling; twice baked almond croissant, our traditional Croix filled with a house-made rich almond cream and topped with sliced blanched almonds; and morning bun, croissant dough filled with cinnamon sugar with hints of oranges, rolled over granulated sugar.
In addition to the pastries mentioned above, we want to highlight the acceptance that our sourdough bread has had within the community. We are thrilled to know that they truly enjoy and value the quality and work behind each loaf. We love you, fam!!
Alright, so to wrap up, is there anything else you’d like to share with us?
It is necessary to thank the people and businesses that believed in us and that were a key part in the formation of Croix Bakehouse:
A special thanks to Matt & Brooklyn Calloway from Cibo Kitchens, who, along with Brooklyn’s father, Rick, were an indispensable team that helped us with the founding process of our pillars. Thank you very much for the trust and commitment and the beautiful kitchens you have.
Jennifer Smurr and their team at Born And Bread Bakehouse, who transmitted their knowledge, their way of working, of loving what they do, and of generating bonds through true bread. Forever grateful.
Last but not least, come find us at The Frisco Fresh Market Stall G-9 every Saturday from 8 AM-2 PM!
Pricing:
- Sordough Bread $9
- Cinnamon Roll $4.50
- Twice Baked Almond Croix $4.50
- Twice Baked Pistachio Croix $4.50
- Morning Bun $4.50
Contact Info:
- Website: https://www.croixbakehouse.square.site
- Instagram: https://www.instagram.com/croixbakehouse
- Facebook: https://www.facebook.com/croixbakehouse
- Other: https://linktr.ee/croixbakehouse
