Gabriel Kogan has established himself as a key figure in Buenos Aires' artisan bakery scene, emphasizing the importance of patience and quality ingredients in bread-making.
Gabriel Kogan, at just 34 years old, has made a name for himself in Buenos Aires' food scene through his artisan bakery project, Levando. He emphasizes that the secret to good baking lies in simplicity and patience, stating that no matter how high-quality the ingredients are, respecting the time required for each process is crucial. Kogan's approach revolves around sourdough, organic flours, and long fermentations, which he believes are essential for experimentation and developing his passion for baking.
Kogan's journey into the culinary world began in his childhood, helping his mother with baking projects. This early exposure to the kitchen ignited his curiosity and led him to pursue formal culinary training, which included a focus on bread-making. His commitment to the craft has resulted in Levando becoming a go-to destination for those seeking high-quality sourdough bread in Buenos Aires.
The rise of Levando reflects a growing appreciation for artisan baking in Argentina. Kogan's dedication to the art of bread-making not only showcases his skill and passion but also highlights a broader cultural shift towards valuing traditional and high-quality food products. As more people seek out authentic culinary experiences, Kogan stands out as a beacon for bread artisanship in Buenos Aires, inspiring both aspiring bakers and food enthusiasts alike.
