Today we’d like to introduce you to DOLLY BONUGLI.
Hi DOLLY, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
After I graduated I knew I wanted to live in nyc and go to culinary school, so I thought why not shoot two birds with one stone. I went online did some research and found the top culinary schools in the US and this is how I found The French Culinary Institute. N.Y.C. With instructors such as Jaques Pepin , Jaques Torres, Andre Soltner. You can only imagine how excited I was to find one of the top schools and taught by legends in the culinary world. I submitted my application , traveled to nyc for my interview and with delight I was accepted. While in school i got to cook next to and learn from the best, including a very special Julia Child, Mario Batalli, and Bobby Flay. After graduating top of my class I went on to intern at The Ritz Carlton under Chef Gabriel Kreuther what an amazing experience out of 250 applicants I was one. I then moved on to be a sous chef at a French restaurant in Westchester County called Pascals. From there I went up to Greenwich Connecticut to work under Chef Thomas Henklmann at a Relais & Châteaux Relais Gourmand called Homestead Inn. The first woman to be hired there in 13yrs you see Chef Thomas happened to be friends with Chef Kreuther and he knew that if i worked for Chef Kreuther I could work for him. I returned to Laredo to open The Embassy suites and moved on to Director of Food services at Laredo specialty hospital. I moved on to be a chef to the physicians at Doctors Hospital in Laredo for 13yrs Fast forward I moved to San Antonio and became the chef for Frost Bank loved working with such an amazing staff and company. But something I had been struggling with was my mental health. That’s when a dear friend of mine introduced me to all the health benefits of sour dough. It lowers your A1C, creates a good gut biome which directly communicates with your brain, less inflammation better nutrient absorption . That’s when I decided that baking Sour dough was my next step was to inform people of all the amazing benefits of sourdough. So I opened a micro bakery out of my home Bread Bones Butter LLC. Now I work out of markets all around San Antonio and the surrounding areas. I have plans to open my own bakery sometime in the near future.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Absolutely not when I graduated women were the minority it was a struggle to be in a world predominantly run by men I had a lot of challenges being accepted in a mans world” I was tested , I was pushed to limits I had not even been aware that I had but at the end I proved to be an excellent worker willing to learn and a passion for food and my craft To this day I still have kept in touch with all of my coworkers & chef friends you see after working long shifts for years they become your family they learn all about your life and vice versa,
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I’m a Chef and have been for 23yrs. I specialize in French Cuisine, but I’m knowledgeable in many areas especially Mexican food . One thing that sets me apart from others is my culinary background, my ability to adapt I bring value and expertise to my trade. From opening a hotel kitchen to being director of food and beverage at a long term health care facility. And now my micro bakery.
Is there anyone you’d like to thank or give credit to?
First and foremost, I am most grateful to my mother. Her unwavering support and faith in me are the reason I was able to succeed. My dear friend whom I met in nyc Marcelo Oba he has become a brother and best friend to me I Love You Amigo. He is the one who taught me everything about sourdough and how it impacts your body and mental health of course my chefs who took a chance on me and hired me.I’m glad I made them proud and did not disappoint.
Pricing:
- plain sourdough $11
- organic $15
- jalapeno cheddar $13
- chocolate sour dough $13
- blueberry sourdough $13
Contact Info:
- Website: https://www.breadbonesbutterllc.com
- Instagram: https://www.instagram.com/bread_bones_butter_llc/
- Facebook: https://www.facebook.com/profile.php?id=61566607753921
