As a kid, Enrique Olvera spent hours in his grandmother's bakery in Mexico City. He loved watching everyday ingredients like flour, sugar and eggs fuse into something entirely different.
For Olvera, even the simple act of baking a cake felt like magic.
He absorbed every detail as his grandmother gently coaxed masa into handmade tortillas. On Sundays, he joined his father in the kitchen, chopping onions and tomatoes for breakfasts of scrambled eggs and dry beef.