About the Baker

I began my baking journey alongside my great-grandmother, Doris Virginia, who would always greet me with a new outfit and her famous soft rolls. My grandmother, also named Virginia, authored the HOW I HATE TO COOK cookbook, although her daily meals reflected the culinary style of Julia Child, featuring a harmonious balance of components: a salad with peeled tomatoes and cucumbers, two vegetables, one protein, and a starch. Her true passion lay in baking cakes. My mother, Dorie, crafted signature dishes for special occasions, such as veal cordon bleu and cheesecake, which evoke nostalgic memories. She taught me our family’s Thanksgiving corn pudding recipe, a cherished tradition passed down from the 18th-century celebrations of Major John Ward.

During my college years, I had the opportunity to work with Chef Guy LeRoy and Chef Saito in Buckhead, which fueled my passion for being in the kitchen. A pivotal moment came when I attended Jacques Pepin's book signing in Atlanta, where I was inspired to delve deeper into bread-making. In the decade that followed, I was fortunate to meet numerous French bakers while living in Paris, a journey that included daily “chouquettes” for my loyal shepherd dog.

In 2016, I began my journey through autoimmune disease. I discovered that true, artisanal sourdough in Europe did not provoke the painful gut issues I experienced with American bread. This revelation marked the beginning of my quest for truly chemical-free commercial baking, which I formally launched in 2019.