"Honduran chef and master bread-maker Bryan Ford didn’t necessarily grow up eating arepas, but after he spent almost the entire four years he lived in Miami dining at Doggi’s, a local Venezuelan restaurant, he knew he had to develop his own reina pepiada arepa recipe. With some experimentation, Ford was able to achieve the flavors and textures he loved so much in the Doggi’s version." - Patty Diez