'Norte 54 makes the most sense because it was my home away from home.'
When Raquel Goldman thinks back to her childhood, the memories of long road trips to Mexico City are the ones that bring a smile to her face. Once the car was crammed with suitcases and the kids were settled, Goldman’s family escaped the sweltering Miami heat to spend the next three months with their relatives south of the border.
“That was one of my favorite things to eat,” Goldman said. “She would make that with ... big chunks of veggies ... like chayote, potatoes, corn and carrots. I liked picking out the little corn on the cob from the soup and eating that piece. It's a very beautiful [dish] actually.” “When I was trying to think about names for like the bakery, I was thinking about my nicknames or things like that, but nothing was really hitting,” Goldman said. “Then all of a sudden, I just had an aha moment. I was like, Norte 54 makes the most sense because it was my home away from home.”
Raquel Goldman, owner of Norte54, working in the Nopalito Commissary kitchen on 18th Street, in San Francisco, making Buñuelos, at left, and vanilla conchas, right.So when Goldman decided to become a professional baker in 2018, she enrolled in the San Francisco Cooking School, where she took a rigorous nine-month baking program.
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