Sour Cream Cake Doughnuts With Roxana Jullapat Of Friends & Family Bakery

About this episode

Roxana Jullapat discusses her baking journey and shares her Sour Cream Cake Doughnuts recipe.

Today’s guest is Roxana Jullapat, the baker, pastry chef, and co-owner of Friends & Family, a beloved seasonal cafe and bakery in Los Angeles. Roxana is also the author of two cookbooks, “Mother Grains: Recipes for the Grain Revolution” and her latest, “Morning Baker: Recipes and Rituals for Breakfast and Beyond.” She’s known for her commitment to whole grains and her thoughtful, flavor-driven approach to baking. Roxana joins host Jessie Sheehan to talk about her journey from growing up in Costa Rica in a big household to discovering her path in pastry after a formative tarte tatin moment early in her career. She shares how working at Nancy Silverton’s Campanile helped shape her baking philosophy and how opening Friends & Family helped her fully identify with the title “baker.” They also dive into Roxana’s new book and walk through her Sour Cream Cake Doughnuts recipe, which uses both baking powder and baking soda to puff up the dough. Roxana explains the importance of moisture and fat in whole-grain baking to why freshly grated nutmeg is a non-negotiable. Click here for Roxana’s Sour Cream Cake Doughnut recipe. Jubilee NYC 2026 tickets here Subscribe to our free baking…

People in this episode

Host: Jessie Sheehan

Guest: Roxana Jullapat

Topics covered

• baking
• pastry
• cookbooks
• whole grains
• culinary journey

Keywords

• Sour Cream Cake Doughnuts
• Roxana Jullapat
• Friends & Family
• baking philosophy
• whole grains

Mentioned in this episode

Organizations: Friends & Family, Nancy Silverton’s Campanile

Books & works: Mother Grains: Recipes for the Grain Revolution, Morning Baker: Recipes and Rituals for Breakfast and Beyond, Salty, Cheesy, Herby, Crispy Snackable Bakes

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