In this edition of the Guild’s Member Spotlight, we introduce Katherine Cruz, an accomplished chef, baker, and bakery consultant at Red Brick Consulting. Katherine’s passion for the culinary arts and deep expertise in baking have made her a sought-after advisor in the industry. With formal training from top institutions like the Bishulim Culinary School in Israel, the San Francisco Baking Institute, and the Italian Culinary Institute, she brings a wealth of knowledge to every project she undertakes. Throughout her career, Katherine has worked alongside renowned chefs, collaborated internationally, and dedicated herself to teaching and empowering bakers worldwide. In this interview, she shares her insights on leading the Pilares de la Panificación series, her journey into baking, and her commitment to supporting the Spanish-speaking baking community.  

Can you tell us about the inspiration behind your new series, Pilares de la Panificación, and what bakers can expect to learn from it?  

Katherine Cruz: The inspiration for Pilares de la Panificación came from the desire to provide a resource tailored specifically to Spanish-speaking bakers. There aren’t many comprehensive educational tools in Spanish that dive deep into the foundations of bread-making. Through this series, bakers will learn essential techniques like fermentation, dough handling, and baking process, while also understanding how to adapt these skills to their own unique ingredients and styles.  

What was your journey into baking like?  

My journey started with pure curiosity. I was captivated by how simple ingredients like flour, water, and yeast could transform into something so essential. This curiosity turned into a passion, leading me to seek out mentors and formal education. Over time, I committed myself to mastering the craft of bread-making through lots of practice.  

What role has the Bread Bakers Guild of America played in your professional journey?  

The Guild has been instrumental in my growth. The Guild provides incredible educational resources and connects me with a network of professionals who constantly inspire me. Being part of this community has pushed me to continually improve and stay updated with industry trends.  

Where are you at in your career today?   

Today, I’m fortunate to be in a place where I can both learn and teach. I’m focused on expanding my knowledge of traditional techniques while also creating resources, like Pilares de la Panificación, to help others grow in their craft. It’s incredibly fulfilling to be able to contribute to the baking community while continuing to refine my own skills.  

What are some key challenges that Spanish-speaking bakers face, and how does Pilares de la Panificación address these challenges?  

One of the biggest challenges is the lack of accessible, high-quality educational materials in Spanish. Many of the most advanced techniques and resources are only available in English, which creates a barrier. Pilares de la Panificación fills this gap by providing a comprehensive, accessible series in Spanish that focuses on foundational and advanced bread-making skills.  

Could you share a bit about your process in developing the curriculum for this series?  

The curriculum was shaped by my personal experiences, feedback from other bakers, and a study of both traditional and modern techniques. I wanted the program to be accessible to bakers at different skill levels, so the series builds progressively—from fermentation and hydration basics to mastering more specific dough types like enriched breads. Each lesson has practical applications so bakers can implement what they learn immediately.  

How have collaborations enriched your understanding of bread-making?  

Collaborations have been essential to my development. Working with other bakers exposes me to different approaches, ingredients, and techniques. Every collaboration, whether formal or informal, brings fresh perspectives, and that exchange of ideas has broadened my understanding of the craft.  

What excites you most about working with the Bread Bakers Guild of America?  

I’m excited to contribute to such a passionate community that’s committed to education and excellence. The Guild combines tradition with innovation, and it’s rewarding to be part of an organization that values sharing knowledge and helping bakers at all levels grow.  

What advice would you give to aspiring bakers who are looking to deepen their skills?  

Always stay curious and never stop learning. Bread-making is a craft where even the smallest details matter. Be open to refining traditional techniques and experimenting with new ingredients. Also, seek out a community—having a support network of fellow bakers is invaluable.  

Do you have any upcoming projects or ideas you’re eager to explore?  

Yes! I’m exploring how to incorporate more sustainable practices into baking, particularly in South America. I’m also working on workshops focused on traditional bread-making methods from various cultures, helping bakers integrate global techniques into their own practices.