Imagine a baker who turned ancient grains into a modern culinary revolution—meet Roxana Jullapat! A Los Angeles native with Thai and Costa Rican roots, Jullapat swapped a journalism career for a whisk, becoming a pastry chef and the visionary behind Friends & Family bakery. Her passion for sustainable baking and her cookbook, Mother Grains: Recipes for the Grain Revolution, have made her a trailblazer in redefining how we bake with flavor-packed, eco-friendly grains.
With a knack for transforming barley, buckwheat, and spelt into irresistible treats, Jullapat’s work celebrates both heritage and innovation. Her bakery’s shelves, brimming with rye chocolate chip cookies and blue corn blueberry scones, tell a story of flavor, community, and environmental care. Ready to dive into her delicious world? Let’s explore how this grain goddess rose to fame!
The Making of Roxana Jullapat
Born in Southern California to a Thai mother and Costa Rican father, Roxana Jullapat’s early life was a blend of cultures. After losing her mother at age two, she moved to Costa Rica with her father, where she grew up immersed in vibrant flavors and a love for baking. Initially pursuing journalism in college, Jullapat’s fate shifted while baking a tarte tatin at Café Figaro in Los Feliz. That moment sparked a culinary calling, leading her to the Southern California School of Culinary Arts. She honed her craft under luminaries like Nancy Silverton at Campanile and Suzanne Goin at Lucques, setting the stage for her grain-focused future.
Roxana Jullapat’s Grain Revolution
Jullapat’s culinary journey took a transformative turn when she and her husband, chef Daniel Mattern, opened Cooks County in 2011, where she began experimenting with whole grains. This passion culminated in Friends & Family, their East Hollywood bakery launched in 2017. Here, Jullapat champions eight ‘mother grains’—barley, buckwheat, corn, oats, rice, rye, sorghum, and wheat—sourcing them from local farmers and mills to create sustainable, flavorful bakes. Her signature spelt blueberry muffins and macadamia brown butter blondies showcase how ancient grains add depth and texture to familiar treats.
Her debut cookbook, Mother Grains: Recipes for the Grain Revolution (2021), is a love letter to these grains, offering over 90 recipes that blend accessibility with innovation. From sorghum apple fritters to buckwheat blini with crab salad, the book makes whole-grain baking approachable and exciting. Jullapat’s style is both practical and poetic, weaving grain histories with modern recipes that celebrate seasonality and sustainability. Nominated for IACP and James Beard Awards, Mother Grains has been hailed by Bon Appétit and NPR as a must-have for bakers.
Beyond recipes, Jullapat’s work emphasizes environmental stewardship. By promoting drought-resistant grains like sorghum and soil-enriching buckwheat, she advocates for regenerative agriculture, making her bakery a hub for community and conscious eating.
Why Roxana Jullapat Matters
Roxana Jullapat’s impact extends beyond her bakery’s doors. She’s reshaped how we view flour, proving it’s not just a pantry staple but a flavorful, sustainable ingredient with a story. Her commitment to local farmers and mills supports a grain economy that prioritizes biodiversity and eco-friendly practices. By mentoring bakers and sharing her knowledge through Mother Grains, Jullapat inspires a new generation to embrace whole grains, making baking both delicious and meaningful.
Her multicultural background infuses her work with a unique perspective, blending Costa Rican and Thai influences with California’s seasonal bounty. Jullapat’s legacy is one of connection—between people, ingredients, and the planet—proving that a single baker can spark a revolution.
- Born: Southern California, to Thai and Costa Rican parents
- Key Work: Mother Grains: Recipes for the Grain Revolution (2021)
- Awards: Nominated for IACP and James Beard Awards
- Bakery: Friends & Family, opened in 2017
Grab a copy of Mother Grains and whip up some spelt blueberry muffins to taste Roxana Jullapat’s grain revolution for yourself!