A bit about me
Hi, I’m Aran.
I am a fourth-generation baker, cookbook author, food stylist, and photographer.
I grew up in the Basque Country in my grandparents’ pastry shop, which was a gathering place for priests, radicals, and anyone looking for community. I often delivered pastries on foot as a young girl. When I moved to the US at age 24, I attended culinary school and then worked in professional kitchens for years. After suffering from debilitating autoimmune disorders, my son and I were diagnosed with gluten intolerance. The very thing that defined my life and work was what had been making us sick all along. It was then I made it my mission to elevate the world of alternative baking—to take the knowledge I was given and honor my family, while transforming recipes through my experience with gluten intolerance. And now, I am expanding this knowledge to my readers who, I hope, will never feel deprived of delicious breads and pastries.
My latest cookbook “Cannelle et Vanille Bakes Simple” was published in 2021. It was named best of 2021 by Washington Post, Food 52, Vanity Fair, and more.
My blog, Cannelle et Vanille and my book by the same name, were nominated for three James Beard Awards. My work has been recognized by the New York Times, Food 52, Food & Wine, Bon Appetit, Washington Post, NBC News, and more.
You can contact me at.
aran@arangoyoaga.com
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