Rosemarie Abbouchi fulfilled a dream to become an artisan baker, but she needed all of her baker’s patience while starting up Artisana Bread. It took a long time before she found her site, and more patience was required for all the construction, installations and inevitable delays.
Rosemarie started baking bread at home, for school fundraisers and for friends who loved her bread. Realizing this was her true calling, she dedicated four years to master her bread-baking skills before she decided it was time to venture out. She became a vendor at Urban Harvest Eastside market, and worked from Houston’s vegan bakery, Sinfull Bakery at 1714 Webster St. until, finally, she was ready to move into her own space.Rosemarie is self-taught, except for a couple of bread and pastry classes at the San Francisco Baking Institute. “I’ve always loved to cook and baking comes naturally. I like to think that somewhere in my gene pool there was a baker,” she said, referring to her Italian family roots. European-style breads are her specialty, like pain a l’ancienne (a French baguette that literally translates as “old-fashioned bread), pane integrale con miele (wholegrain bread with honey), pains au lait (milk and butter breads), and brioche.
Her dream is for Artisana Bread to grow into a neighborhood bakery, one where you line up for fresh bread; have an espresso, freshly baked focaccia, croissant or other pastries; and perhaps (Rosemarie admits she is really looking ahead in the year now) come for an evening baking class.