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NR-10-22-26-Navarro
October 22, 2026

Culinary Alumna Builds Thriving Bread Business

When Leslie Navarro enrolled at the College of the Canyons Institute for Culinary Education in 2018, she planned to become a chef.

That plan changed when she took Principles of Baking, a course taught by Cindy Schwanke, chair of the college's culinary arts program.

"She walked past me and said, 'Oh, you have bread hands!'" recalled Navarro. "Little did she know she was sealing my fate."

Navarro quickly fell in love with baking, particularly the science behind sourdough bread.

"It's its own person," said the Acton resident. "It has its own temperament."

After graduating from COC in 2019 with certificate degrees in culinary arts and baking and pastry, Navarro turned her passion into a business, launching Breadbasket Bake House (BBH), a Castaic-based bakery specializing in artisan breads and baked goods.

Today, BBH is a popular fixture at the Valencia FivePoint Farmers Market, where long lines of customers patiently wait for Navarro's freshly baked loaves each Sunday morning.

Navarro credits the bakery's success to her commitment to producing high-quality baked goods using the best organic ingredients available.

"I'm baking the old-school way in cast irons," said Navarro. "I bake everything overnight myself. I don't sleep for like 35 hours."

On a typical Sunday, BBH sells approximately 150 loaves of bread, including sourdough, brioche buns, focaccia and croutons.

Navarro's entrepreneurial journey is one she never imagined for herself. After dropping out of high school, she later earned her GED and continued her education at College of the Canyons. Today, she is the owner of a successful business and a single mother raising a 4-year-old son.

"Having my own business and teaching classes is surreal to me," said Navarro.

As demand for her products grew, so did interest in learning her craft. Customers, whom Navarro affectionately calls her "bread buddies," began asking whether she offered sourdough baking classes.

Eager to share her knowledge, Navarro expanded BBH to include sourdough baking workshops. The hands-on classes teach students how to "read" their sourdough starters and guide them through the processes of mixing, shaping and scoring loaves. The workshops quickly became popular and often sell out.

Kristianne Descher, an adjunct culinary arts instructor at COC, is proud to see how far Navarro has come as both a baker and business owner.

"As a student, she always worked hard and showed genuine interest in learning the craft," recalled Descher. "I've had a lot of students over the years. Some students just go through the motions, but she really wanted to make it count."

Descher believes the college's culinary arts program stands apart because of its close-knit environment and the relationships faculty build with students.

"The instructors care, and when we connect with students who are receptive to our advice and life lessons, we go beyond just being instructors and transition into mentors for that student for life," said Descher. "All I want to see is my students grow in this industry and thrive. And that's what Leslie has done with her talent and tenacity. She is thriving, and I couldn't be happier to be a part of her journey."

Navarro is glad she chose to enroll in the college’s culinary arts program and hopes to one day become a faculty member herself.

“If I could redo it all over again, I would,” said Navarro. “The teachers care so much, especially if you care yourself. They include you, they invest in you, and they genuinely want you to succeed.”

For Schwanke, seeing Navarro's success has been especially rewarding.

"She was a little shy at first, but when she became comfortable with the kitchen and ingredients, she really shined," said Schwanke. "And she does have great hands for baking and shaping breads."

For more information about the College of the Canyons culinary arts program, which is located at the Valencia campus in the Diana and Gary Cusumano Culinary Arts Building, visit the program webpage.