Baking with Friends: Ties that Bind

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Baking with Friends: Ties that Bind

Many don’t understand why my life always seems so packed, but the truth of the matter is that my sense of urgency lies in understanding that life is short. It drives me to live every day to its fullest, and loss is a valuable reminder to make things happen and avoid continually postponing things you want to do. I recently flew to LA to join one of my dearest friends, Heather, in the kitchen. I want to share how much joy this memory brought me—and that I continue to revisit when I need to feel uplifted or need a laugh.

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Becoming President of the Retail Bakers of America

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Becoming President of the Retail Bakers of America

I’m so proud of the Retail Bakers of America organization and what it does for baking professionals. I am honored that my peers believe in me to lead the organization as President. I know how to help execute the vision with this uber-talented team behind me. Together we can grow RBA and leverage my years of branding and marketing knowledge to help take things to the next level.

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Mon Amie: Craig Moodie

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Mon Amie: Craig Moodie

mon amie is a series of introductions to the most influential people in my life. Author Craig Moodie turned his childhood memories of sailing the waters off Cape Cod and the Islands into a colorful saga of sea-themed short stories. For years, Moodie worked as a deck hand on local commercial fishing vessels, entranced by the mysteries of the sea.

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Sfogliatine Glassate with Mimi Thorisson

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Sfogliatine Glassate with Mimi Thorisson

A few years ago I was in the small town of Bassano del Grappa and found a very charming bakery, Pasticceria Caffeterria del Borgo. I saw a bag of the most interesting Italian cookies, sfogliatine glassate, or glazed puff pastry. Their name comes from the Italian word "sfoglia" meaning "sheets", which describes the layering of the puff pastry dough.

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A Victory Lap for Chef Paul Ritchie at AMIE Académie

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A Victory Lap for Chef Paul Ritchie at AMIE Académie

AMIE Académie has become a cornerstone of our business and an integral path of connection within our community. In 2023, classes grew exponentially featuring industry-leading guest chefs, tastings, and special events. However, one chef has been a constant face at the Académie, Paul Ritchie.

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