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.
My pursuits in baking began as a child, over cookies and cake with my Grandma, and grew in unexpected ways as an adult when I became a baker and then part-owner at OWL. While living in Madison, Wisconsin to pursue a PhD in U.S. History, I developed a passion for growing, preparing, and sharing food. I tended a small plot in a community garden and regularly visited the city’s plentiful farmers’ markets. Meanwhile, I studied, taught, researched, and wrote about the history of labor, agriculture, and the interesting lives of ordinary people. My academic career took me to various parts of the country, but eventually I chose to stay put in Asheville. A serendipitous meeting led me to Susannah and, eventually, OWL. My work at the bakery fuels my creativity, connects me to the past, roots me in the present, and enriches my life daily.