I am a career baker with over a decade of professional experience not only creating food, but teaching others how to do so as well. Savory dishes and food for folks with dietary restrictions are on the menu as well- let me know what you wanna eat and I'll make sure you know how to make it!
I am obsessed with wholesome, local ingredients & thoughtful cooking. I love helping people of all skill levels elevate their home cooking.
Frequently asked questions
What is your typical process for working with a new student?
-Ascertain what skills you'd like to walk away from this experience
-figure out how you learn best
- come up with a plan & get you cooking great food!
What education and/or training do you have that relates to your work?
- I am a professionally trained baker in the French tradition - ten years of additional industry experience
-PNW resident for over twelve years with a deep understanding of local ingredients
What types of students have you worked with?
New bakers, kids, people with disabilities, seasoned homecooks, home bakers who wanted to become professionals,
What advice would you give a student looking to hire a teacher in your area of expertise?
Look for someone who's in love with food & life
What questions should students think through before talking to teachers about their needs?
- what would you like to be able to do once that teacher in gone?
- how do you learn best & who from?
-what kind of learning dynamic do you like between student & teacher?