The Dessert That Feels Like A Warm Hug, From Pastry Chef Paola Velez

And a Q&A with the author of BODEGA BAKES. Paola shares her creamy, spiced flan recipe with us — perfect for chilly nights and too good to miss.

Q&A with Cookbook Author, Paola Velez

Meet Paola Velez, the award-winning pastry chef behind the new cookbook, BODEGA BAKES:Sweet and Savory Recipes Inspired by My Corner Store—and a fellow D.C. local! Drawing from her Dominican heritage, Paola brings vibrant, nostalgic flavors to life with a creative twist. She has earned accolades like Esquire's Pastry Chef of the Year and a spot on Food & Wine's Best New Chefs list. Beyond the kitchen, Paola co-founded the amazing Bakers Against Racism, a movement that’s raised millions for social justice. (I’d be remiss not to mention Paola’s incredible style — if you’re looking for some colorful inspiration, she’s your girl!)

Today, we’re sharing her Flan de Calabaza recipe — a cozy, spiced dessert perfect for fall — exclusively for paid subscribers. We’re also giving away a copy of the book! Personally, I’m excited to try out this recipe and cook through the rest of this book to get just a little bit closer to my own Dominican heritage. Enjoy! —Alisha

Hi, Paola! What’s the inspiration behind Bodega Bakes? 

I grew up in NYC, where bodegas are the community pillars that uphold and keep the community together like glue. I want to be a cultural ambassador for the small mom-and-pop businesses that inspire me to this day. 

What made you fall in love with baking?

I grew up in restaurants, so for me, restaurants have always felt familiar.. almost like home. 

I transitioned into a pastry career after working a few years in savory because I fell in love—but not with pastries. I fell in love with a boy, who is now my husband of nine years. Working in savory you have to sacrifice a lot of the normal social interactions most people take for granted. Dates on a Friday night? Dinner and a movie? Heck, even getting out of work on time are all things that are atypical for someone who has an evening restaurant gig.

I opted to join the pastry side so that I could go on "night dates." It turns out that I was able to find two loves: the love of my life and the love of impacting others’ lives with a little something sweet. 

lol!!

Tell us about what makes this flan de calabaza recipe so special.

I think it's the nostalgia of PSL, but in a vessel that’s recognized across the globe. Flan, crème caramel, quesillo, caramel pudding—whatever the name you know it as, it hits home every time.  If pumpkin isn't your thing, that's okay. I would give the flan casero a try instead. It's all that same yumminess, without the pumpkin and warming spices. 

smallorchids

A post shared by @smallorchids

Your social media presence is refreshingly joyous and, to use your words, quirky in the best way. What would you like to see more of, either from yourself or others, on social media? 

I would love to see more of us not being afraid to be perceived. Perception is not reality, and social media doesn't always have to be the best, polished version of yourself. Dare to be authentically yourself; you never know who might (like the popular viral meme says) "match my/your freak!"

Dare to be authentically yourself; you never know who might "match your freak!"

Thank you, Paola! You can find her on Instagram @smallorchids. You can purchase BODEGA BAKES from Bookshop, Amazon, Barnes & Noble, or your local bookstore. She is also currently on tour!

Recipe: Flan de Calabaza

Excerpted from BODEGA BAKES.

“I love gourds. I love the way they grow in the soil. I love seeing them on display in the fall. I love roasting them with a touch of honey. I love pepitas even more. This flan captures all that yummy calabaza goodness I’ve just described, highlighting the actual flavor of the gourd instead of falling back on the pumpkin spice trick. This recipe is a great reminder of just how amazing pumpkins can be.”

This recipe is continued exclusively for paid subscribers of Downtime. Sign up for $5/mo here!