Lana Petruzzi (Lah-na) on Clubhouse
Bio
𝙰𝚛𝚝𝚒𝚜𝚊𝚗 𝚂𝚘𝚞𝚛𝚍𝚘𝚞𝚐𝚑 𝙶𝙵 𝙱𝚛𝚎𝚊𝚍 𝙱𝚊𝚔𝚎𝚛.
𝙶𝚕𝚞𝚝𝚎𝚗-𝙵𝚛𝚎𝚎 𝙱𝚊𝚔𝚒𝚗𝚐 𝚂𝚌𝚒𝚎𝚗𝚌𝚎 &
𝙵𝚘𝚘𝚍 𝚂𝚌𝚒𝚎𝚗𝚌𝚎 𝙽𝚎𝚛𝚍.👩🏽🔬
My passion in life has always been baking. I'm a trained chef & self-taught 𝙶𝚕𝚞𝚝𝚎𝚗-𝙵𝚛𝚎𝚎 𝙱𝚊𝚔𝚎𝚛. My goal is to make the GF lifestyle seem less intimidating & more fun. Wheat Allergy|Anaphylactic Shock allergic reaction.➪🌾🆓👩🏾🍳🗣💬 English, Italian & Portuguese. 🏠🌴Los Angeles, CA
*************************************
𝙸’𝚖 𝚑𝚎𝚛𝚎 𝚝𝚘 𝚕𝚒𝚜𝚝𝚎𝚗, 𝚕𝚎𝚊𝚛𝚗 & 𝚜𝚑𝚊𝚛𝚎♡︎
“The science of bread-making is complicated and involves several interacting branches of science. These include chemistry (analytical, organic, physical), physics, polymer science, engineering, food science, biology, etc. Because of its complexity, many people consider bread-making to be more of an art rather than a science. However, in reality, bread-making is based mainly on science, and the artisan is practicing the science even though it may be inadvertent.”
-Julia Child
☮︎︎♡︎🍷🥖🥐🥯🥨🍕🍞
⚠️ Presence in a room / ✳️ moderating does not = endorsement.
🖤🏳️🌈🧘🏾♀️🐶🧠📚🌱☮️💟🎧🎼
Afro Latina🌎🌍🌏
Still curious? 🧬
Sub-Saharan African 39.3%
Southern European/Spanish, Portuguese & Italian 39.1%
East Asian & Indigenous American 19.3%
Western Asian & North African 1.1%
Trace Ancestry 0.3%
Unassigned 0.9%
Invited by: Livia Ribeiro
Last 10 Records
if the data has not been changed, no new rows will appear.
| Day | Followers | Gain | % Gain |
|---|---|---|---|
| June 02, 2024 | 2,645 | +27 | +1.1% |
| May 01, 2024 | 2,618 | +21 | +0.9% |
| March 19, 2024 | 2,597 | +15 | +0.6% |
| March 02, 2024 | 2,582 | +51 | +2.1% |
| February 09, 2024 | 2,531 | +35 | +1.5% |
| January 23, 2024 | 2,496 | +396 | +18.9% |
| January 07, 2023 | 2,100 | +100 | +5.0% |
| January 05, 2023 | 2,000 | +100 | +5.3% |
| September 30, 2022 | 1,900 | +100 | +5.6% |
| August 20, 2022 | 1,800 | +100 | +5.9% |
