My education in baking began under the tutelage of a fourth generation baker of Spanish and Italian descent from whom I learned old world techniques and where I came to know the dance that is production baking. Eight years later, after exploring a handful of vocations, I returned to baking in my own way — with a rigorous eye, inquisitive palate, exacting standards, and a desire to bring my customers products that feed both the spirit and the body. OWL Bakery has become my pulse and my practice, where I blend a formal education in food anthropology, a passion for improving my craft, and my experiences abroad, in the kitchen, and in the garden.
I first began to bake at my Grandma’s counter, where I sat cracking eggs into cookie batter. It was in the same kitchen years later where I conducted my first oral history interview with her, an experience that propelled me toward a career as an historian. While pursuing a PhD at the University of Wisconsin-Madison, I tended a small plot in a community garden and regularly visited the city’s plentiful farmers’ markets. These dual pursuits, history and food, sustained me then and nourish me still. My work at OWL Bakery fuels my creativity, connects me to the past, roots me in the present, and enriches my life by making and sharing food with others.