Hi, I’m Stephania. During the great lockdown of 2020, I embarked on a simple yet extraordinary journey into sourdough baking. I taught myself by practicing the same formula repeatedly, each time refining my method and enhancing my craft incrementally. It wasn’t just about baking; it was about understanding the process at every level and growing with each loaf.

Over the years, I’ve baked thousands of loaves, merging structure with creativity. Sourdough baking is a multisensory experience—whether it’s the smell and visuals of the starter culture, the feel of the dough, the sound of the oven, the rich aroma that fills the air, or the mouthfeel and flavor, it engages every sense. This balance of precision and sensory awareness has unlocked a deep sense of satisfaction and innovation in my baking.

As a native New Orleanian, I infuse every loaf with the rich culinary traditions of my ancestors and my hometown focusing on sustainability and flavor. From transforming stale bread into “Pain Rassis Pain” to repurposing breakfast leftovers into oat, coffee, and coconut loaves, my baking is all about making the most of simple ingredients.

Incorporating my background in fine arts, creative therapy, and language, I view each loaf as a canvas for artistic expression, a medium for therapeutic practice, and a form of cultural and linguistic storytelling.

My approach to sourdough involves sculpting the dough with an artist’s touch, understanding the emotional tones of fermentation, and articulating the story behind each ingredient and technique, creating a rich tapestry that reflects my diverse experiences and skills.

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Check out my socials!

Stephania Baquet on Facebook

Halleboulja_bakes on Instagram

@hallebouljabakes on Youtube

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For inquiries:

Email: Hallebouljabakes@gmail.com

Tel.:06-83540259