1) Where does your passion for food come from?
I love the dichotomy between precision and intuition. Baking is like a ritual of repeating the motions, but intuiting the process, to create something that is more than the sum of its parts. Also food is just so darn tasty!
2) Tell us about your culinary journey.
I’m a self-taught baker from Gainesville, Florida. I moved to Seattle in 2015 without ever having been here. I didn’t know anyone here and had next to no job experience, but I had a lot of passion to learn the art of pastry. With a huge stroke of luck, I landed a job at Bakery Nouveau my first week living here. After leading the dessert team there, I moved on to learn lamination at Cafe Besalu. Now I’m enjoying combining those skill sets into my own vision.
3) Where do you source your ingredients?
All my flour is grown in Washington and Oregon and milled by Cairnspring Mills in Burlington, WA. I also get most of my produce from local farms.
4) What will our fans find at your booth this fall?
Sourdough croissants and cruffins, holiday cookies and other desserts for preorder.
5) What are your goals for your business in the next year?
I’m hoping that I can be in the beginning phase of opening a brick and mortar shop.
