About Me

Where to start? I grew up in New Jersey, where my love for all things bread began. Raised by a Jewish mother, I was fortunate enough to have a home-cooked meal every night, and bread was always a staple on our dinner table. My mom, an incredible cook and former caterer, introduced me to cooking. I’ll never forget calling her from my college apartment to ask how to cook a chicken breast! Once I discovered how much I loved cooking, my passion took off. It started with reading cookbooks every night while making Blue Apron meals and has since blossomed into a way-too-large spice drawer and writing my own recipes.

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I discovered my love for baking bread through a different route. Twelve years ago, I was invited to one of my best friend’s houses for a “Carb Day.” Her father, Pete, was baking French baguettes, pizza, lasagna, and more for close friends and family. The day was perfect, and by the end, we were all full and satisfied. Toward the end of the night, Pete asked if anyone wanted to help bake the following year. He said we’d need to arrive at 3 a.m. to start the long process of homemade bread. My best friend and I raised our hands and agreed to join him.

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One year later, we showed up at 3 a.m., greeted by two white chef jackets. We spent the day learning how to make French loaves and pizza. Fast forward to 2024—Carb Day XII took place in September. Pete has since built an outdoor pizza oven, and his entire garage is dedicated to baking. We now have about 10 bakers, and we make bagels, English muffins, sourdough loaves, baguettes, pizza, and of course, the French baguettes from all those years ago.

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Carb Day sparked my yeast-based bread-making journey, but I didn’t start making sourdough until April 2020. Locked down at home, my mom and I, like many others, created a sourdough starter. We named her Babs and began experimenting with sourdough loaves. When I returned to San Diego, I brought a piece of Babs with me and named her offspring “Babet.” Now, more than four years later, Babet is still alive and well, contributing to every loaf, pie, and muffin I bake.

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Thank you so much for taking the time to read this and for supporting me on this special, doughy journey!