Johanna Salazar - From Farm to Pastry

Johanna is our talented pastry chef whose journey from a vegan, farm-to-table upbringing in Ecuador to mastering gluten-free and vegan desserts in the U.S. reflects her passion for creating joy through food.

Johanna at the Nolita Market

Growing up in a vegan home in Ecuador must have been a unique experience! How did that influence your approach to baking?

Growing up in a vegan household in Ecuador, where 40% of my family followed a vegan lifestyle for religious and health reasons, I learned the importance of preparing food from scratch. My family ran a farm, and I was exposed to cooking everything from pasta to bread. I developed a deep passion for food, especially baking, as I watched and helped my relatives, some of whom were pastry chefs. Though I initially pursued a career in international business and spent 12 years in customs, I eventually felt unfulfilled. I switched paths to study gastronomy, specializing in fine pastry, and later deepened my skills in vegan and gluten-free baking when I moved to the U.S.

You’ve worn many hats in the kitchen at The Butcher’s Daughter before landing your role as pastry chef. What’s one moment or dish that made you feel, "Wow, this is exactly where I’m meant to be”?

About four years ago, while working as a Sous Chef in Nolita, the Executive Chef asked me to create a special dish for Valentine’s Day. I presented an onion soup served inside a sourdough loaf, accompanied by two vegetarian burgers—one made of spinach, the other of beets. The dish was a hit, and the soup even became a menu staple. It was a defining moment that confirmed I was exactly where I needed to be. 

We’re all curious! Do you have a favorite ingredient or baking technique that you swear by to make your desserts stand out, especially when creating gluten-free and vegan treats?

I love experimenting with alternative flours, like chickpea flour, and avoid using starches. I prefer to work with natural ingredients from the land—like using beets as a natural colorant for bread. It’s about exploring and seeing what creative results I can achieve.

Since you’re not just about baking, but also about creating joy through your desserts, what’s the one dessert you’d say can bring the biggest smile to anyone’s face, no matter their dietary restrictions?

Definitely tiramisu—it’s both vegan and gluten-free, and people went wild for it! I love creating desserts that bring people joy. Seeing someone’s reaction to my treats is what truly makes me happy.

You’ve mentioned dreaming of opening your own bakery one day. What’s the first thing you’d want people to taste when they walk through the door?

I’d start with artisanal, nostalgic desserts—like the classics our grandmothers made. Those flavors evoke memories and create a sense of connection, and that’s exactly what I want people to experience: a return to my roots.