Gabriela Forzan

I’m a great-granddaughter of a baker, and bread has been part of my family for over 100 years.I grew up surrounded by bread and baking, and for more than 12 years I’ve been part of my family’s bakery, La Camelia, in Tijuana, Mexico.Over the years, I’ve learned that great bread is not just about following a recipe—it’s about understanding the dough, fermentation, and learning to trust your hands.I love teaching because I want people to discover that making beautiful, delicious bread at home is possible—and much more fun than they think!Today, I’m excited to share my family’s baking tradition with you, combining generations of experience with what I’ve learned through years of hands-on work.I also hold a Food Handler Certificate approved for San Diego County and California.Come bake with me, and let’s make something delicious from flour, water, salt, and a little patience!