I’m an independent baking & pastry consultant and recipe developer.
I strive for better baking with a focus on ingredients, skill-building and tools. At your service for: baking and pastry R&D, programming and training for all levels, inclusive and allergen sensitive programming, production baking machinery advisory, and food costing.
I worked at the the San Francisco institution Tartine Bakery where I was awarded a Zagat 30 under 30 award and helped garner a James Beard Nomination for the cookbook Tartine Book 3.
I have worked nationally and internationally with organizations, writers, chefs, and creatives including Samin Nosrat, Tamar Adler, Saipua, Angela Dimiyuga, Gerardo Gonzales, Amanny Ahmad, Salad for President, Laila Gohar. I do regular testing work with the NYT Magazine, NYT Cooking and Good Housekeeping. My work has also appeared with Williams-Sonoma, Bloomberg Pursuits and The Wing.
Let me help you tell you story through the lense of baking and pastry, contact me today!