About Me

I make bread and pastry – both at home and professionally. At home it’s my creative outlet, and this blog, my journal.

I have a BS in Chemical Engineering, which comes in quite handy when drawing the connection between chemistry, engineering and the science of making bread.

While in school, I excelled at organic chemistry, studied the heat transfer of a mug of hot cocoa on a cool morning, and took an elective class on polymers – those long, repeating molecular units that form gluten in dough and that make up tannins in coffee and wine.

In college I also pursued a love for French and spent a year in France. I lived with a family who made the best omelettes I’ve ever tasted. Sliced pain de campagne was placed out every morning to toast, and flakey, buttery croissants were purchased from the neighborhood patisserie every Sunday morning. It was easy to become enamored with all things French.

For several years after college I worked as a chemical engineer, but kept dreaming of French patisseries and boulangeries. I started-up small nitrogen plants in places like Chong Ju, South Korea, tested fuel cell engines for alternative fuel vehicles in Germany, and ran small-scale tests at various laboratories.

My passion for pastry and bread inspired change, and I began to work in restaurants in California. I moved to New York and studied pastry at the French Culinary Institute.

I now have the good opportunity to work in an industry about which I am completely passionate. Bread and pastry. The subject of this blog.