Betsy Gonzalez as an intern while at Egt Brood (formerly De Superette) in Bokrijk, Belgium.

Betsy Gonzalez as an intern while at Egt Brood (formerly De Superette) in Bokrijk, Belgium.

 

With an emphasis on baking naturally leavened bread, Osono Bread is a microbakery dedicated to promoting the well-being of the community it serves. 



After working as a stagiaire in the U.K, Spain, Germany, Belgium, Norway, and France, former pastry maker Betsy Gonzalez was inspired to adopt the same philosophies she had learned in European baking communities into her own bread-making.

Betsy established Osono Bread in Southwest Atlanta in 2018, intent on serving neighborhoods across her city.