baking bread
the art of baking bread
SEPTEMBER 2020 - JULY 2023
MOSCOW, ID
I started at Lodgepole as a dishwasher, moved my way to server, and then started assisting our head baker and my now best friend Alexa. We made a sourdough baguette with black and white sesame seeds and fennel. We also made milk buns for crostinis, sourdough crackers for charcuterie boards, and sourdough loaves for mushroom toast.
MAY 2020 - MAY 2023
MOSCOW, ID
I started at Le Petit delivering flowers for Lavender & Thyme. My first real W-2 job was working as a barista for the cafe. We would measure every shot, create our own syrups, make everything by hand, and I found a love for coffee. I learned to bake under my dear friend Anna who was the boulangère before me. We made croissant dough, danish dough, french baguettes, and brioche dough for loaves and cinnamon rolls.
SEPTEMBER 2022 - MAY 2023
MOSCOW, ID
I was the assistant baker at The Breakfast Club.
I would make over 150 biscuits and over 80 huckleberry zucchini loaves every shift.
I also assisted in making the danishes, the bear-claws, the beignets, and the cinnamon rolls.