Chocolate for breakfast with Roxana Jullapat
Happy To Be Here
Greta Johnsen
4.6 • 924 Ratings
🗓️ 24 April 2026
⏱️ 26 minutes
🧾️ Download transcript
Summary
Host Greta Johnsen talks with Roxana Jullapat, head baker and co-owner at the Los Angeles restaurant Friends & Family. Her new cookbook is Morning Baker: Recipes and Rituals for Breakfast and Beyond.
In 2019, she wrote Mother Grains: Recipes for the Grain Revolution, a thorough compendium of heritage grains and everything they have to offer.
Roxana says the new cookbook is just as devoted to whole grains, but it’s a little more joyful. “There’s a lot more spontaneity,” she said. “It truly is a reflection of what we make at Friends & Family, and what it means to be a grain head.”
SHOW CREDITS
Creator and host: Greta Johnsen
Senior Producer: Ben Goldberg
Composers: Ross Bellenoit and Jeremy Thal
Show art: Mac Maclean
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Transcript
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| 0:29.8 | You're kind of like carving yourself a wedge into this magic time where rules don't apply. |
| 0:43.1 | Yeah. into this magic time where rules don't apply. Hello and welcome to Happy to Be Here, the show for recovering perfectionists, |
| 0:48.1 | and the perpetually curious about what to read, eat, watch, think about, and delight in |
| 0:52.1 | wherever you might happen to be. |
| 0:55.1 | I'm your host, Greta Johnson, and delight in wherever you might happen to be. I'm your host, |
| 1:02.2 | Greta Johnson, and I am so excited that you are here. My guest today is Roxana Julepat. She is the head baker and co-owner of the acclaimed Los Angeles Bakery, Friends, and Family. Her first |
| 1:07.9 | cookbook is called Mother Grains, and it was a thorough compendium of heritage grains and everything they have to offer. |
| 1:15.2 | Now, she has just released Morning Baker, Recipes, and Rituals for Breakfast and Beyond. |
| 1:20.9 | And while it may not be in the title, Roxana's devotion to Whole Grains is in every page of this book. |
| 1:26.8 | She says it's the guiding principle of all of |
| 1:29.1 | these recipes. Roxanna, welcome to the show. Thank you so much. I am thrilled to be here. |
| 1:34.5 | So in this book, you talk about how baking with whole grains is both a spiritual practice and an |
| 1:40.2 | ethical choice. And I was wondering what that means to you. We've been doing this for so long, |
| 1:45.5 | right? The bakery is turning nine in less than two weeks. And we have baked with whole grains |
| 1:53.2 | since the very beginning, since the very first recipe. Slowly I started to, I said a personal |
| 1:59.1 | goal that it was, let's convert all these recipes so that at least 20% of their content is whole green flour. |
| 2:07.8 | And at the time, it was, it felt a little daring. And my goal was, let's just make sure that the people grow in this grain have a customer. |
... |
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