Gisele Bündchen thinks she may have overbaked the granola. The grain-free nut-and-seed batches have come out beautifully toasted: a combination of ghee, maple syrup, spices, cashews, sesame seeds, and coconut. Yet the deeply browned oat-and-pecan mix—quite shy of burned and totally edible—is her focal point. Like any host who has prepared food for guests, she is focused on what she thinks she’s messed up rather than what she’s done well and will not stop apologizing.
“I’m not a chef,” she tells me, throwing up her long arms. She is, though, Gisele, and with that has come all kinds of expectations ever since she left her parents, five sisters, and hometown of Horizontina, Brazil, at the age of 14 to become a model.
Bündchen’s emergence in the late 1990s ignited a sea change…
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Harper's Bazaar (Digital) - 1 Issue, February 2024