But not just any bread. I make bread that is about pushing the boundaries of what bread can be. Bread that is about experience and memory and emotion. Bread that is made of ideas, not just ingredients. Bread that is more than a side dish, more than a vehicle for some ham and cheese, more than something used to sop up leftover sauce.
As a former designer and digital strategist who decided to leave everything behind and move to Italy to study cooking (and later, breadmaking) at the prestigious ALMA Scuola Internazionale di Cucina Italiana, I’m interested in exploring the interplay between tradition and innovation in l’arte bianca, not for the sake of progress, but in the never-ending search for new moments of joy, new feelings of hope, and new shared meaning.
I'm available for professional consultation, recipe development, private and group instruction, research and writing, and for interesting new projects in the areas of bread-making and Italian cuisine. Also open to limited part-time work in a bakery or restaurant kitchen environment.
Email me if you've got something.