Our online baking instructors
Meet the talented, experienced bakers teaching our free, self-guided online baking classes:
An accomplished baker, teacher and entrepreneur, Jeffrey Hamelman brings a variety of experiences and skills to his position as Bakery Director at King Arthur Flour. One of fewer than 100 Certified Master Bakers in the United States, Jeffrey began his training working under French and German bakers at Naegele Bakery in Northampton, Massachusetts.
In 1996, Jeffrey was named captain of Baking Team USA, which competed at the Coupe du Monde de la Boulangerie, an international "Bread Olympics" in Paris. His team's outstanding performance stood the world of baking on its ear and helped pave the way for America's first-place win at the 1999 Coupe du Monde.
Barbara Lauterbach owns and operates the Watch Hill Bed and Breakfast in Center Harbor, New Hampshire. She has taught baking classes and given television baking demonstrations for King Arthur Flour since the late 1980s. She has studied in Italy at the schools of Giuliano Bugialli in Florence and Marcella Hazan in Bologna, in Paris at La Varenne, in England at Cordon Bleu, and at schools in West Germany. For four years, Barbara was Culinary Director for Lazarus Department Stores in Cincinnati, where she headed their Creative Kitchen Cooking Schools. During that time, she earned the "Best Cooks in Town Award" from the Cincinnati Post and the "Best of Cincinnati Award" from Cincinnati Magazine.
Sue Gray & P.J. Hamel
Sue Gray and P.J. Hamel create many of the recipes you see in King Arthur Flour's catalogue and bi-monthly newsletter, The Baking Sheet. Sue has a degree in pastry arts from Johnson & Wales University, is our resident chemistry and baking-science expert, and especially enjoys pastry baking. P.J. is long-time editor of King Arthur Flour - the Baker's Catalogue and loves to read, write, bake and eat, just not in that order!
After spending 10 years writing print and television ads, Susan attended the Culinary Institute of America. The next eight years were spent working in a number of high-end restaurants and hotels. From 1998 to 2001, Susan was a Chef-Instructor at the New England Culinary Institute's Montpelier campus. She also served as Executive Chef of the Inn at Asticou in Northeast Harbor, Maine, during the summer 2000 season. Since 2001, she's been working at King Arthur Flour, teaching at the Baking Education Center, developing and testing recipes for our Baker's Companion, Cookie Companion, and Whole Grain Baking cookbooks, and writing and editing our newsletter, The Baking Sheet.
Robyn Sargent has been with King Arthur Flour for more than 11 years. For many of those years she manned the Baking Hotline, fielding baking questions from as far away as Japan. She spreads the good King Arthur word through classes at the New England Culinary Institute, a local food co-op, and the King Arthur Flour Baking Education Center. She also writes a bread machine column for The Baking Sheet, King Arthur's bi-monthly newsletter. She received accreditation through the American Institute of Baking and lives in Vermont with her husband, Scott, and 13 year old daughter, Megan.