I am a professional bread baker currently residing in Portland, Oregon.

Learning to bake bread was a happy accident that I fell into after moving to Brooklyn in 2009, where I suddenly had the opportunity to be trained as a baker’s apprentice. From there, my passion for the art and science of bread making grew, so I decided to open my own bakery that focused on using local flours.

In 2019, I opened an underground bakery - metaphorically and literally - in the basement of Ends Meat, a whole animal salumeria in Brooklyn. There I baked bread so good, it’d make you cuss.

During the COVID-19 pandemic I was forced to close this business and stop hands-on workshops, so now I have taken my work online.