Multigenerational Bakers Sustain Traditions Across U.S.

Across the country, family baking traditions are finding new life in neighborhood bakeries. In East Hampton, Connecticut, Jackie Mahoney draws on a family baking business dating to 1881, making small-batch goods by hand in a historic building. San Jose baker Aldo Ortiz, a third-generation baker, built his career from an unexpected first job in his uncle’s bakery and has expanded Panapolis to four locations. In Tampa, La Segunda continues a Cuban bread recipe more than a century old, using palmetto leaves and hand-fired stone hearths. In Anchorage, fourth-generation baker Estefanía Roldán is opening Fanniak Bakery, carrying forward her family’s Mexican baking heritage while creating a welcoming community gathering place.