I am a baker, and so I like baking. I've got a kid, and so in my free time I like to tinker around with things to put in his lunchbox.... whole wheat brioche for sandwiches, English muffins, granola bars, cheese crackers shaped like goldfish.
Sourdough. I really love the flavor and texture of bread that is slowly fermented.
Favorite kitchen tool:
A dough knife (bench scraper). It's so useful!
Past & Present:
I was a chemical engineer and decided to switch to pastry. I studied pastry at the French Culinary Institute, and then worked at various establishments in New York City, including Babbo Ristorante & Enoteca and Sullivan Street Bakery. I was the head baker at Per Se Restaurant and Bouchon Bakery from 2008 - 2010, and then I went on to create and develop the bread program at Roberta's in Brooklyn. I recently launched a line of bagels at the Smorgasburg, which were named "New York's Best New Bagel and Cream Cheese" by the Village Voice, and my bagel, lox and cream cheese was named "Best Cheap Eat, Period" by New York Magazine.
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