Betsy Gonzalez, founder of Osono, poses in her microbakery with a loaf of fresh baked bread.
Grace Walker
From the outside looking in, Betsy Gonzalez’s home in Southwest Atlanta looks like any other.
The moment you step inside, however, you’ll notice it’s not quite what meets the eye.
Walk through the door, and you’re immediately struck by the smell of fresh, homemade bread.
Turn the corner, and you’ll see a large oven, big bags of flour and stacks of freshly baked loaves of sourdough.
This is the site of 23-year-old Gonzalez’s microbakery and new business, Osono Bread.
On a recent Friday afternoon, “Closer Look” host Rose Scott met Gonzalez inside her home as part of the program’s “Open for Business” series.
Gonzalez gave a tour and explained exactly how she makes her perfect loaf.
“The loaf takes about 35 to 40 minutes to bake in the oven. But, it’s about a 24-hour process to get one loaf,” Gonzalez explained.
The key to her bread’s quality, according to Gonzalez, is the fact that she sources all of her grains and flour regionally.
One day, she hopes she can take her business outside of her home.
“I definitely imagine having a brick and mortar. I am a true believer in every neighborhood deserving a bakery,” Gonzalez said. “I envision a space that is definitely more than just a bakery and a cafe. It’s a space for the community to come together as one … and a space for family, and music and art. And, also a place that’s centered around bread.”
You can learn more about Osono Bread here, or by listening to the story above.
Read more from Closer Look’s “Open for Business” series here.
