La Farina Victoria Accidental Bakery, the KiwiFav of the week

La Farina Victoria Accidental Bakery is the business of Chef and baker Cecilia Alanis Villareal, originally from Ciudad Victoria, Tamaulipas. Cecilia is one of the few women I know who dare to fully enter this interesting and complex world; she tells us the story of how she got started in it.“Since I was very young, I have enjoyed consuming bread, attracted by its different presentations and flavors. It wasn't until 2012 that I delved into the wonderful world of baking, thanks to a master baker named Manfred; he taught me that with very few ingredients you can create a universe of possibilities. “In 2014, I sought to specialize in CDMX, the place that has everything and has a lot of everything, and it didn't disappoint me. I fell in love with bread and everything that can be achieved with knowledge of technique and formulation, but above all, I fell in love with a particular concept: ‘accidental baking’; the one that is done by hand, the one that depends on many variables and whose products are made one by one, with those little “accidents” that give a certain touch of authenticity. La Farina Victoria Accidental Bakery originated just as the world began to become aware of the presence of gluten in everyday bread, therefore, I decided to create a space to design personalized craving breads, with long fermentations, high-quality products, and above all, to bring back the custom of freshly made bread to the tables of my diners.Chef Ceci is passionate about researching, innovating, and aims to provide her diners with new experiences through bread, and she does this from a place of love and passion for her profession, for people, seeking to leave a positive mark through her products, her bread.La Farina Victoria Accidental Bakery operates by order, mainly through Instagram, diners send a message, they are sent the menu, which changes every season (every 2 to 3 months) and within 24 hours you can have your bread ready and freshly baked; if you are a restaurant or a larger company, orders are made 48 hours in advance.The Chef's idea is to work with quality, fresh products, without waste, and for you to experience consuming freshly baked bread every day.