Every morning is a new beginning.
Soak in the morning sun, breathe in the crisp air,
and listen to the world waking all around you.
Energize all your senses
with a perfectly toasted piece of bread
and an aromatic cup of coffee.
Embrace each morning and all the possibilities it brings.
Take the time to treat yourself and the world will treat you back.
Mornings are an inspiration in itself.
Experience the joy of starting yours with BALMUDA.
Better Morning, Better Life.
Interview
INTERVIEW #04
Founder and Owner of Jane the Bakery
Amanda is a San Francisco native and the owner and founder of the Jane cafes and bakery in San Francisco. Her mission is to serve healthy and delicious fresh baked goods, coffee drinks, breakfast and lunch. The food is always ingredient driven and flavor forward. She works with local farmers and millers to source unique grains and produce that are a big part of all she makes. Her baked goods are considered among the finest in the Bay Area. Amanda spends her days going between the cafes, creating new dishes and interacting with staff and customers. When she comes home at night she cooks for her family - working on new ideas to bring to work.
INTERVIEW #03
Co-Founder & Head of Innovation at Salt & Straw
Tyler Malek is the wunderkind ice cream chef who co-founded Salt & Straw. He’s created over 600 flavors of ice cream, been listed on Forbes’ 30 Under 30 and is reinventing how small businesses grow.
INTERVIEW #02
Chef & Restaurant Industry Activist
Naomi Pomeroy is a powerhouse. With an enviable career as a restaurateur, tv personality and author, you’d think the James Beard Award-winning chef wouldn’t have much time for herself. But, for Pomeroy, me-time is important. “Typically when I’m working full time my mornings are for me,” says Pomeroy. “I get up early — no matter what. And that’s a quiet time around here. Everyone else in my family sleeps late. I have a cup of coffee and go out onto my porch and just sit.” Pomeroy finds joy in the small moments of her mornings, even preparing her coffee. “The way I brew my coffee is so relaxing: Pouring the water over the coffee grounds, watching the crema bubble through — I just like it. I always have a cup of coffee and I almost always have a piece of toast. It’s just the way I grew up: coffee and toast.”
INTERVIEW #01
Chef and Author
For Gregory Gourdet — a graduate of the Culinary Institute of America, a James Beard Award nominee and finalist in the television series Top Chef — life is a balancing act. “Life is just so unpredictable,” says Gourdet. “I have my hand in so many different projects. Cooking has allowed me to do so many different things. From feeding those with less, to writing cookbooks to doing tv.” Gourdet, originally from Queens — the multicultural epicenter of New York City — wouldn’t have it any other way. “I love waking up at different times every day and having different things to do.” These days, those things include working on his first cookbook, Everyone’s Table: Global Recipes for Modern Health, as well as his first restaurant, Kann, a wood-fired Haitian concept inspired by his own heritage. Both projects are slated for 2021.
Sharing delicious recipes made especially for BALMUDA.
