ABOUT

Called a “master of his craft,” by pastry chef Johnny Iuzinni Jeremiah Duarte Bills is a baker, a musician and an ambassador for all things Portuguese. 

Growing up in a dessert-obsessed family in Loomis, CA, he began baking in college as a way to connect to his Portuguese heritage. In 2016, he appeared on ABC’s The Great American Baking Show where Mary Berry called his bakes “a perfect example,” “a masterpiece of work,” and of his Portuguese sausage and cheese dinner rolls, “This is my lunch, thank you very much.” This experience connected him to people all over the world hungry to learn about Portuguese dessert recipes. 

Currently, he teaches Portuguese pastry classes, gives the occasional pop up and is the cohost of the baking podcast FLOUR HOUR.

He has taught at the San Francisco Cooking School. He’s collaborated and created recipes for many Portuguese American companies including UMA CASA Restaurant in San Francisco, Ginja9 Cherry Liqueur, and Rooster Camisa. 

Jeremiah’s background is in music. He attended The Juilliard School and performed as an orchestral flutist all over the world. He lives in Sacramento, California where he keeps bees, teaches aspiring flute and piano students, and, of course, bakes.

Media:

Studio 40 Live segment:
 https://fox40.com/studio-40/jeremiah-bakes/

Tribuna Portuguesa article and interview:
https://www.portuguesetribune.com/articles/jeremiah-duarte-bills-a-gifted-baker-inspiring-ambassador-and-bridge-to-our-future-part-ii/

Huffington Post interview:
https://www.huffingtonpost.com/entry/jeremiah-bills-from-the-great-american-baking-competition_us_5864481fe4b014e7c72edf62

Decor and Dine interview: http://www.decoranddineblog.com/2017/11/portuguese-desserts-jeremiah-duarte-bills.html

Live LUSO recipe:
https://www.liveluso.com/single-post/2017/05/01/Pastéis-de-Nata-Traditional-Portuguese-Custard-Tarts

Rooster Camisa partnership with baking video: http://www.roostercamisa.com/ambassadors

Ovar (Portugal) News article: http://www.ovarnews.pt/pao-de-lo-de-ovar-is-my-absolute-favourite/​

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with UMA CASA chef Antelmo Faria