Lady Locavore | Chef of the Year 2022

“Betsy is a cottage baker, sourdough alchemist, and true artisan. She exemplifies excellence in her craft, churning out hundreds of loaves and pastries each week for the farmers market while supporting small mills and local farms. Beyond a dedication to quality and local producers, Betsy consistently uses her platforms to educate the community on local food - its nourishment, its power, and the people's labor behind it.”

Food & Wine | “Best Bread in Every State”

“American bread-baking is the best its ever been. Looking for the next big thing in Atlanta? That's Osono Bread, where pastry chef turned home baker Betsy Gonzalez started out small a few years back, hitting her stride during the pandemic.”

Ten Speed Press | “Southern Ground: Reclaiming Flavor Through Stone Milled Flour” by Jennifer Lapidus

“In Southern Ground, Jennifer Lapidus celebrates the incredible work of craft bakers from all over the South. With detailed profiles on top Southern bakers and more than 75 highly curated recipes arranged by grain, Southern Ground harnesses the wisdom and knowledge that the baking community has gained. Lapidus showcases superior cold stone-milled flour and highlights the importance of baking with locally farmed ingredients, while providing instruction and insight into how to use and enjoy these geographically distinct flavor-forward flours.”

Emory University’s Start:ME Accelerator | “Southside Atlanta 2022 Cohort Grant Winner”

“For several years, micro-businesses in South Atlanta have developed and expanded thanks to the support and guidance of Start:Me. This year was no different. Entrepreneurs representing 17 local businesses walked through this three-month program, and on May 12, we celebrated their graduation! Start:Me provides access to grants and capital that further accelerate the success of South Atlanta Businesses.”

Atlanta Magazine | “10 breads you need to try in Atlanta”

“Any way you slice ’em, you need to have them.”

Atlanta Magazine | “Think small: Some of the best desserts in Atlanta are being made by independent bakers”

“Working out of shared kitchens, rental facilities, and sometimes their own homes, these independent pastry artists are bringing an invigorating array of flavors (and colors!) to Atlanta’s palate.”

Atlanta Magazine | “The Pastry Issue”

“The February 2022 issue of Atlanta mag is packed with pastries (and breads!), plus profiles of the artists behind them and recommendations for where to find the very best.”

The Atlanta Journal Constitution | “Regional grain is having a moment.”

“In the book, Lapidus profiles dozens of bakers in the South who are passionate about using local, stone-milled grains, including Atlanta bakers Betsy Gonzalez of microbakery Osono Bread, Emma Schacke of Evergreen Butcher + Baker in Kirkwood and Sarah O’Brien of Little Tart, which has locations in Grant Park, Summerhill and at Krog Street Market.”

The Atlanta Journal-Constitution | “3 Atlanta pop-up to put on your calendar.”

“The pandemic has served the pop-up model well. These roving restaurants, bakeries, taquerias and supper clubs allow chefs to try out nascent ideas and passion projects at a reduced cost, and with flexible hours. Here are three worth checking out.”

Atlanta Magazine | “Osono Bread’s doughnuts are worth the wait. “

“When a plump, cinnamon sugar-crusted doughnut with a caramel cream filling flitted across my screen, practically shimmering in every post I scrolled by on Instagram, I knew I had to try one. Immediately. The thing is, though, getting a coveted doughnut from Osono Bread isn’t as simple as pulling up a to shop or placing an order online: you can only purchase them on Sundays at the Grant Park Farmers Market.”

The Sourdough Podcast| Season 2 Finale: Betsy Gonzalez of Osono Bread

“On this Season Two Finale of The Sourdough Podcast, baker Betsy Gonzalez joins me to talk about her sourdough journey and the bakers from around the world that shaped her vision for her own bakery Osono Bread, which she opened in 2018. We talk about her decision to highlight and support her Local Grain Economy through her business practices and some of the challenges she’s faced baking during a pandemic.”

NPR’S WABE 90.1| Closer Look: ‘Open For Business’ Entrepreneurs Share Their Stories

“Over the past year, “Closer Look” has profiled business owners in the metro area with interesting and unique backstories as part of the program’s ongoing “Open For Business” series. Today, some of those entrepreneurs join “Closer Look” in studio for a roundtable conversation about their journeys.”

EATER Atlanta | “Atlanta Baker Betsy Gonzalez Sees Osono Bread as More Than ‘Just a Bakery.’”

“The Southwest Atlanta microbakery and bread subscription relies on community support and old world baking traditions.”

Dream Warriors Foundation Magazine | “Breaking Bread: Meet 3 Women Changing the Baking Landscape in Atlanta”

From the weekly visits to the neighborhood panaderia, to gatherings with family and friends sharing coffee and bread, it was the inspiration of breaking bread with loved ones that first inspired Betsy Gonzalez to become a self-taught baker.

“Understanding the joy of feeding others and the sense of unity through food had propelled my love for the craft during my formative years,” she says. 

Osono Bread wins GOLD at the Tiptree World Bread Awards USA

Our Country Sour loaf won GOLD in the Sourdough Category at the 2019 World Bread Awards. The Tiptree World Bread Awards is a top annual competition for professional bakers in the United Kingdom and United States.

NPR’s WABE 90.1 | “Inside Osono Bread, A Microbakery On The Rise In Southwest Atlanta”

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.

Atlanta Magazine | “Bread subscriptions and vegan meals at a music store: the creative back channels of Atlanta’s food entrepreneurs.”

For these Atlantans, utilizing unorthodox ways of doing business can keeps costs down and provide more freedom.