Meet King Arthur Flour's in-house and guest baking instructors.
We're proud to host our staff's best bakers in our Baking School, where they welcome the opportunity to share their knowledge with you. Whether you're new to baking, or a professional looking to elevate your skills, our instructors are here to help you learn. The small class sizes encourage one-on-one learning, and our instructors love to be in the classroom with you.
We're pleased to also welcome great bakers and cookbook authors to teach at King Arthur Flour's Baking School. We bring bakers at the top of their game to work with our students in intimate, intensive workshop sessions. Here you have the rare opportunity to bake alongside renowned bakers who match your passion for baking with their own.
Josey Baker Bread started out in Josey's Mission apartment back in the Summer of 2010, but just look how we've grown since then... Today JBB is a small team of bread bakers who specialize in whole grain sourdough bread. We work out of The Mill, the cafe/bakery collaboration with Four Barrel Coffee we opened in February 2012. JBB mills all of their whole grain flours in the bakery daily, and use these stone ground whole grain flours to bake about 400 loaves/day, 360 days/year. You can find our loaves at The Mill, and a select handful of markets and restaurants around San Francisco and the East Bay.
Josey was born in New York, raised in Vermont, and moved to San Francisco in 2005. He was gifted a sourdough starter in 2010 from his childhood friend George, baked his first loaf a few days later, and the rest is... Well, time will tell what the rest of this crazy adventure is. As legend would have it, Josey started baking so much bread that he couldn't eat it, couldn't store it in his freezer, he had to start giving it away. Then one day a friend of his offered him some cash for this gift, and the lightbulb went off. On Thanksgiving morning 60 strangers showed up at Josey's door to buy loaves of bread. A few months later Josey quit his day job and started baking full time, renting space from local pie bakery Mission Pie, and using the wood-fired oven at Oakland's Pizzaiolo to sell bread to his customers through his Community Supported Bread (CSB) program. That Summer he teamed up with Four Barrel Coffee to build a cafe/bakery, and in Feburary of 2012 The Mill was born.
Gesine Bullock-Prado is a baker, and author of My Life From Scratch: A Sweet Journey of Starting Over, One Cake at a Time. Born in Washington, D.C., Bullock-Prado spent her early years in Germany and Austria. She moved back to the United States at the age of 5 and grew up in Arlington, Virginia. After serving as head of her celebrity sister's production company, Bullock-Prado turned her hobby of baking into a new life in Montpelier, Vermont, where she opened Gesine Confectionary. Her confections have been featured on Food Network's Road Tasted with the Neelys, and in such publications as InStyle, People, Vermont Life, and Boston Common.
Amanda Cook won her first baking award from the Washington Post Mini Pages for kids at age 6 for her potato chip cookies. Accolades for her baking have followed ever since. She was nominated for Outstanding Pastry Chef for the Restaurant Association of Metropolitan Washington and for the James Beard Award for Outstanding Pastry Chef in 2010, participated in the James Beard Celebrity Chef tour, and one of her desserts was named Top 10 Desserts 2011 by Starchefs. Amanda has a BS in Food Science and Technology from Virginia Tech University and is a graduate of the Pastry Arts Program at L'Academie de Cuisine. She has worked for Krispy Kreme, Roberto Donna, Michel Richard's Citronelle, Eric Ziebold's Cityzen, Cookshop, and as a baking instructor for JP Morgan Chase. After many years in Washington, DC, she is currently working on a retail product line.
For seven generations, Jim's family has managed a number of hotels and resorts in rural New Hampshire, where Jim received early training in hospitality and grew up cooking with local ingredients from nearby farms and food produced on his family's land. Once in the kitchen, Jim knew he wanted to specialize in pastry. He trained with Swiss pastry chef Fritz Albicker, melding Swiss influence with his New England heritage to create a unique method of preparation and styling that set him apart as a chef.
In his 10 years at the Stanford Court hotel in San Francisco, Jim became a nationally recognized pastry chef and embarked on a rich, wide-ranging culinary career. His experience and contributions are a testament to his passion for the craft of cooking and educating others.
Jim is currently the director of specialty culinary programs for Bon Appétit Management Company, the jury chair for the first-ever Julia Child Award, and serves on the advisory council of the Julia Child Foundation.
In 2004 they began their career as bakers and have been covered in flour since. Elmore Mountain Bread is a husband and wife team and take pride in the fact that each loaf is handmade and attended to from start to finish, a 16-hour process. They bake in the early morning and deliver that same afternoon to give you the freshest bread possible!
Gale Gand, partner and founding executive pastry chef of the Five Diamond, four star restaurant TRU in Chicago, with its Michelin star, was named pastry chef of the year by The James Beard Foundation and Bon Appétit magazine in 2001. Host of the long-running Food Network and Cooking Channel's Sweet Dreams, Gand has appeared on Iron Chef America, Martha Stewart, Baking With Julia (Child), The Oprah Winfrey Show, and judged Bravo's Top Chef and Top Chef Just Desserts, and many more. Gale was asked by Mayor Daley to create a special dessert to serve to the President of China on his 2011 visit to Chicago. Gand is also an accomplished cookbook author with seven titles to her credit including her most recent, Gale Gand's Brunch. She has her own root beer company producing Gale's Root Beer, has a BFA from RIT, and attended culinary school at La Varenne in Paris. She is currently teaching cooking classes for adults and children at Elawa Farm in Lake Forest, Illinois an historic organic farm. Gale is married to an environmentalist, Jimmy Seidita, has a 17 year old son Gio Tramonto and twin 8 year old girls, Ella and Ruby.
Kathryn Gordon is recognized for her specialization in sugar work, ice cream, confectionery, petits fours and chocolate, and has been sharing her unique training and experience with students at professional schools for over 14 years. Kathryn has been a chef-instructor in the Professional Pastry & Baking program at The Institute of Culinary Education (ICE) in NYC for over 10 years. She has developed a wide variety of recreational baking courses at ICE including artisan breads, macarons, candy and sugar showpieces, and courses for couples, and teenagers/parents.
Kathryn worked on Wall Street and in management consulting after finishing an MBA, but turned her knowledge and interest for cooking into a passionate career. In her path to pastry chef, Kathryn was privileged to train under renowned pastry chefs Jacques Torres, M.O.F. and Kurt Walrath. She earned honors certification from L'Academie de Cuisine in Maryland and trained at two 4-star NYC restaurants-Le Bernardin and Le Cirque. She refined her culinary skills while working in the kitchens of leading restaurants such as The Rainbow Room and Windows on the World, where she was the Pastry Chef of Cellar in The Sky.
Kathryn was an assistant producer for the Carymax World and National Pastry Championships for 13 years and co-hosted the live events with Food Network's personality Keegan Gerhard. Her first cookbook, co-written with Anne E. McBride, was released in the fall of 2011 by Running Press: Les Petits Macarons, Colorful French Confections to Make at Home. The book has been described by The Wall Street Journal as the most "comprehensive and inspiring" book on macarons in any language.
After baking bread at Red Hen Baking Co for five years, Jeremy helped create the pastry department there in 2008 when the bakery expanded to a new location with a café. He has been baking viennoiserie and other pastries there ever since. Jeremy loves to share his passion and knowledge of baking both bread and pastry with anyone who is excited to bake.
Ciril Hitz is a baking/pastry instructor at Johnson & Wales University in Providence, Rhode Island. Hitz received his artistic education at the Rhode Island School of Design, where he received his Bachelor of Fine Art degree in industrial design. Upon graduating, he completed a 3-year pastry/chocolate apprenticeship in his native Switzerland. He competed in the 2004 National Bread & Pastry Team Championship in Atlantic City, New Jersey, where his team took first place overall, and Hitz captured the individual honors for Best Bread Showpiece, Best Bread Degustation, and Best Viennoiserie Degustation. He was also the artistic category representative on the silver-medal-winning 2002 Bread Bakers' Guild of America team that represented the USA at the Coupe du Monde de la Boulangerie in Paris.
Jeffrey Hamelman came to King Arthur Flour in 1999 to open both the bakery and the teaching facility; he is now director of the King Arthur Bakery. He's one of a limited number of Certified Master Bakers in the United States, and past captain and coach of Baking Team USA. He is the author of BREAD: A Baker's Book of Techniques and Recipes. Jeffrey is a recipient of the Bread Baker's Guild coveted Golden Baguette Award. He spends about three weeks of each month involved in production baking, loving the choreography of baking with others. The remaining time he spends teaching in the Baking School, meeting people from all over the world, sharing his accumulated experience, and always learning from others.
A native of Richmond, Virginia, En-Ming Hsu holds an A.O.S. degree in Baking and Pastry from The Culinary Institute of America and a B.S. degree in studio arts from Skidmore College in Saratoga Springs, New York. She credits her art education as a primary influence in the design and presentation of her pastry creations. Drawing from her education, Hsu has mastered chocolate and sugar showpiece work, in addition to creating classic European and American pastries.
Hsu served as Team Captain of the United States team that took the Gold Medal at the World Pastry Cup in Lyon, France, in 2001. At the 2010 Amoretti World Pastry Team Championship, Hsu was named Pastry Chef of the Year. In 2009, she was named Dame de l'Année by Académie Culinaire de France. She was named Rising Star Chef of 1999 for the James Beard Foundation. In 1997, she was named Pastry Chef of the Year in America, for capturing the gold medal at the Paris Gourmet Pastry One Competition.
Hsu's work has been featured in Art Culinaire, Food Arts, Gourmet, Chef's Magazine, Pastry Art & Design, Pastry's Best, and Shelter magazines. She is a member of Les Dames d'Escoffier and Académie Culinaire de France. She is a pastry chef consultant and teaches in the L'Art de la Pâtisserie program at the French Pastry School in Chicago.
Host of Emmy® winning documentary Asian Flavors, Bombay-native Raghavan Iyer, a Certified Culinary Professional, and past President of IACP, has acquired degrees in Chemistry (Bombay University), Hotel, and Restaurant Management (Michigan State University). He's a cookbook author, culinary educator, spokesperson, and consultant to numerous national and international clients including General Mills, Bon Appetit Management Company, Target, and Canola.
He is the author of numerous cookbooks, including Betty Crocker's Indian Home Cooking, The Turmeric Trail: Recipes and Memories from an Indian Childhood (a 2003 James Beard Awards Finalist), 660 Curries, Indian Cooking Unfolded, and Asian Flavors. He received the highly coveted 2004 International Association of Culinary Professionals Award of Excellence for Cooking Teacher of the Year, and was a finalist for a 2005 James Beard Journalism Award as a contributing writer for EatingWell magazine.
He has written for Cured, AllRecipes Magazine, Cooking Light, Fine Cooking, Saveur, Weight Watchers Magazine, EatingWell, Gastronomica, and many others, and was recently featured in the New York Times. Raghavan is also co-founder of the Asian Culinary Arts Institutes, an organization dedicated to the preservation, understanding, and enjoyment of the culinary arts of Asia. He has a line of roasted spice blends, Turmeric Trail, and an app, Raghavan's Indian Flavors, available through iTunes and the Android marketplace. He lives with his family in Minneapolis and can be found at RaghavanIyer.com.
Andrew Janjigian is an Associate Editor at Cook's Illustrated magazine in Brookline, Massachusetts. He's taught workshops on bread and pizza baking at the Kneading Conference in Skowhegan, Maine and out of his kitchen classroom in Cambridge, MA. Prior to joining Cook's Illustrated, he worked as an organic chemist at Genzyme Corporation, and as a line cook in restaurants in New York City and Boston. He earned a Master's Degree in mycology from Harvard University, and teaches occasional workshops on mushroom foraging and cultivation. And he's been making pizza since the age of 15, so he's had a lot of practice.
Melina Kelson has been teaching Baking and Pastry Arts for 12 years at Kendall College in Chicago. She is a Certified Bread Baker through the BBGA, a Certified Executive Pastry Chef and a Certified Sous Chef through the ACF, a Certified Master Baker through the RBA, and in her 8th year on the Board of Directors of the Bread Bakers Guild of America.
She served on the Advisory Board of Growing Power, a not-for-profit that focuses on food security through sustainable agriculture, about which she feels so strongly that she converted all of her personal land to sustainable landscaping, growing the majority of her family's food during the growing seasons. The keystone of this property is her production wood-fired oven from which she operates a micro-bakery, Bootleg Bâtard.
Andy King is a bakery owner, author, and former freelance food writer, having contributed to the Portland Phoenix, Downeast Magazine, and Bon Appetit. He graduated with a degree in Music from Colby College (Waterville, ME), shortly thereafter attending the New England Culinary Institute (Montpelier, VT) where he met his to-be wife and partner, Jackie. Andy spent a season at the James Beard Award-winning restaurant Arrows (Ogunquit, ME) before moving to the baking world at the Standard Baking Co. (Portland, ME).
Jackie King is a bakery owner and author. She attended the New England Culinary Institute (Montpelier, VT) where she met her to-be husband, Andy. After working as chef for Nasturtium (Newburyport, MA), she trained for 3.5 years at Maine's premier artisan bakery, Standard Baking Co.
The couple opened A&J King Artisan Bakers (Salem, MA) in 2006. They have won multiple Best of Boston awards (Boston Magazine), supply some of the regions top restaurants and stores, and have been featured on national and international television programs. In 2013, they co-wrote Baking by Hand, their first book on artisan baking, which was chosen as an Amazon.com Editor's Pick of the Month for September 2013. When not baking, Jackie and Andy get pulled on things by huskies and engage in ancient food projects, respectively.
James MacGuire works as a baking consultant and teacher, and has held bread seminars for The American Institute of Baking, The Culinary Institute of America, and The Bread Bakers' Guild of America. He is a frequent guest instructor in the Baking School. With Dr. Ronald Wirtz, James translated Professor Raymond Calvel's last book, The Taste of Bread, from its original French into English. MacGuire opened Le Passe-Partout in Montreal in 1981. The 30-seat restaurant featured a small changing menu of cuisine du marché, where almost everything was made in-house. He later added a bakery, where his bread and viennoiserie were considered the best in the city.
Born in Bonnay, France, Roland Mesnier discovered his vocation by accident on a summer day at the age of 12. Apprenticing to his older brother Jean, he began working at the local patisserie in exchange for room and board. From there he worked as a pastry chef at well-regarded resorts in London, Bermuda, Paris, and the United States. Mesnier began his career as White House Executive Pastry Chef in 1979 and went on to become the longest-tenured chef ever to serve there, retiring in 2004. During this time he developed and taught the first professional Pastry Arts Program at L'Academie de Cuisine in Bethesda, Maryland.
Mesnier has won 18 gold medals, four silver, and three bronze for his pastry creations in competitions around the world. He is a member of the Académie Culinaire de France and the recipient of many awards and accolades, including the French Legion of Honor in 2005 - the highest honor bestowed on a French citizen; that same year he was inducted into the Chocolate and Pastry Hall of Fame in New York. He was awarded a Doctorate of Culinary Arts from the prestigious Johnson & Wales University in South Carolina. He is the author of three books, Dessert University, Basic to Beautiful Cakes, and All the Presidents Pastries: Twenty Five Years at the White House, A Memoir.
Richard Miscovich teaches artisan bread baking to culinary students at Johnson & Wales University in Providence, Rhode Island, and to home and professional bakers at classes and conferences around the country. He served on the Board of Directors of The Bread Bakers Guild of America from 2006 to 2011. In 2014 he received the Johnson & Wales Distinguished Scholarship Award and was also inducted into the International Les Amis d'Escoffier Society. He is the author of From the Wood-Fired Oven and instructs the online Craftsy course, Handmade Sourdough: From Starter to Baked Loaf.
Morgan Morano is the founder and owner of Morano Gelato Inc., and author of The Art of Making Gelato: 50 Flavors to Make at Home. Morgan Morano grew up in the restaurant industry with an entrepreneurial father, spending much of her childhood living in different parts of the country but returning each summer to work at her family's seasonal restaurant. During college and culinary school, Morgan spent six years on and off living in Italy working various jobs. There, she met a Sicilian gelato chef in Florence who taught her the art of true gelato-making, becoming a close friend and mentor and bringing a new meaning to her culinary career. In 2010, Morano Gelato was born in Hanover, New Hampshire.
Considered to be a leading expert and renowned master of modern day confectionery arts, Chef Ewald Notter is also well known as a competitor and teacher. He has won numerous awards, including National and World Pastry Team Champion and Pastry Chef of the Year. In 2001, he won the gold medal with the US Team at the Coupe du Monde in Lyon, France, receiving the highest score ever recorded in sugar work.
In 2003, Ewald was honored from the American Academy of Hospitality Sciences with the 5 Star Diamond award as One of the Finest Confectionery Chefs of the World. He was also the first pastry professional inducted into the Pastry Art and Design Hall of Fame. Ewald continues to teach and coach internationally; all while publishing highly respected books on his craft.
Chef Jacquy Pfeiffer's exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas.
In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world.
Some of his recent achievements include:
Coached the winning team of the 2011 National Pastry Championship, who went on to earn First Place in Dégustation and Second Place Overall for Team USA in the 2012 World Pastry Championship
Inducted into Chicago Culinary Museum's Chefs Hall of Fame
Named Chevalier de l'Ordre des Palmes Academiques (Knight of the Order of Academic Palms) by the French Government
Received Lifetime Acheivement Award from the Fine Chocolate Industry Association (FCIA)
Awarded the Medal of the Centennial Honor by the Académie Culinaire de France
Susan Purdy is the prize-winning journalist/author/illustrator of 30 books, 12 in the field of pastry and baking and 18 young readers' cooking and craft books. She is also a well-known and widely-traveled culinary educator, teaching pastry workshops across the United States and in France.
Her latest cookbook is PIE IN THE SKY: Successful Baking from Sea Level to High Altitude (W. Morrow /HarperCollins). Purdy perfected these recipes during a five-year period of intense research, living and baking on mountain-tops from North Carolina to Colorado.
Purdy won the IACP/Julia Child Cookbook Award for Have Your Cake & Eat It, Too (W. Morrow, 1993) and was nominated for a James Beard Award for Let Them Eat Cake (W. Morrow, 1997). Her other titles include The Perfect Cake (Broadway Books, 2002), The Perfect Pie (Broadway, 2000), The Family Baker (Broadway, 1999), A Piece of Cake (Athenaeum, 1989), and As Easy As Pie (Athenaeum, 1984, nominated for a Tastemaker's Award).
As a widely published journalist, Purdy writes about food and travel for national magazines and newspapers as well as for various food websites including epicurious.com. Purdy's many media appearances include NBC-TODAY Show, CBS Morning Show, ABC Good Morning America, The Food Network, and QVC. Purdy has taught baking classes at King Arthur since it began its education program and, in addition, teaches recipe writing and culinary journalism as a member of the faculty in the Professional Chefs Program at the Cambridge (MA) School of Culinary Arts.
Peter Reinhart is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper's Bakery in Santa Rosa, California, and is the author of eight books on bread baking, including Crust and Crumb and The Bread Baker's Apprentice (winner of the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year), and the 2008 James Beard Award-winning Peter Reinhart's Whole Grain Breads.
Didier began his baking career in the traditional way: at age 15, with technical training at a regional French professional school and an apprenticeship under a local baker. But his love of bread and his desire to see the world soon set him apart — and his career on a very untraditional path.
After a few stints as staff baker in some exotic places, Didier's abilities caught the attention of his employer, Club Med. He quickly rose through the ranks and was soon opening new and remodeled bakeries at the top resorts. Included in his responsibilities was training local bakers to work in these bakeries. In 1995, Didier returned to France to enhance his professional skills at the respected Institut National de Boulangerie-Patisserie in Rouen. After six months of highly technical and business oriented training, he was awarded a Brevet de Maitrise, a degree that we would call a "Masters in Baking."
Returning to the United States, Didier became the trainer of the 1996 Baking Team USA. His expert advice and patient guidance were important factors in the American team's first place finish in the bread category at the Coupe du Monde de Boulangerie in Paris in February 1996. In February 1999 under Didier's guidance Team USA took home the gold medal of the competition and in April 2002, the silver medal. He was also the official coach of the US Baking team that won the gold medal in Paris in April 2005.
Didier has written many technical articles for newsletters and baking magazines, and his formulas are considered the standard of quality in Artisan Baking.
When the National Baking Center was created in 1996, Didier developed and taught the Bread curriculum, while also supervising research and consulting for bakers and millers around the world.
In January 2002, he took the position of Head Instructor for the San Francisco Baking Institute where he continued to specialize in baking education and consulting, nationwide and internationally.
Since March 2005, Didier is the vice president of operations at Uptown bakers that serves customers all over the DC area.
He also created his own consulting company (Red Brick Consulting) to continue to support the baking and milling industry in the US and abroad.
In July 2010, Didier was selected as one of the top ten best bakers in the United States and in June 2012, he received the honor to be elected as a member of the prestigious Academie Culinaire de France.
In December 2013, Didier completed his baking book: Pan, Sabor and Tradicion that won the Cookbook Award for best technical baking book in South America.
Biagio Settepani began his career at the age of 13 in a small pastry shop in Brooklyn, New York, spending his next few years learning as much as he could. At the age of 21, Biagio took over the reins of Bruno Bakery, a well-known Bakery/Café in New York City. Since then his dedication to excellence has brought him around the world in search of knowledge. He has competed nationally and internationally for over a decade earning him several medals and numerous accolades. In 2001 Biagio became a C.M.B. (certified master baker). He now runs together with his family Bakery/Cafés in New York City and Staten Island, and still finds time to share his knowledge by teaching at various schools to the new generations of pastry chefs.
Mitch Stamm is a Certified Executive Pastry Chef and five-time recipient of the Vatel Gold Medal from the Société Culinaire Philanthropique. He joined the faculty at Johnson & Wales University in Providence, RI, in 2003.
In 2006 he was chosen by JWU students and parents to receive the Faculty Accomplishment Award. He was named one of the Top 10 Bread Bakers of 2011 by Dessert Professional magazine and is the author of The Pastry Chef's Apprentice, which presents profiles of world-class pastry chefs.
Joy Wilson is well known for her daily dabbles in butter and sugar as her blogging alter ego, Joy the Baker. A California girl now living in New Orleans, Joy is a 100% taste buds taught baker obsessed with butter, sugar, cream, and dark chocolate. Since 2008, Joy has shared her indulgent and comforting yet approachable recipes through her popular blog, inspiring home cooks of all ages every step of the way. But she's not just a baker and a blogger; she's a food photographer, cookbook author, podcaster, and host too. Through it all, Joy proves baking is not about all the latest gadgets and high-tech gizmos; it's about stepping into the kitchen with a monster sweet tooth and coaxing something beautiful out of the oven.
Elisabeth Berthasavage is a graduate of the New England Culinary Institute in Montpelier, Vermont. Prior to King Arthur Flour, Elisabeth worked as a baker for several Vermont bakeries and was the bakery rounds instructor for the New England Culinary Institute. She loves all things pastry, with a concentration on custom cakes for weddings and other special occasions. Elisabeth's training took her to Germany for a year, where she had the opportunity to focus on modeling with marzipan, and this influence continues to have a real place in her cake designs today. She lives in New Hampshire with her husband and two children.
Lee Sprecace Clark came to King Arthur Flour in 2006. Although she has been baking since she was about 10 years old, Lee took the roundabout route to King Arthur. She began her career as an analyst for the Defense Department, spent a year as a Consular Assistant at the American Embassy in Moscow, USSR and was a Picture Editor for ten years at the New York Daily News. After moving to Vermont and realizing that King Arthur Flour was only 30 miles south of home, Lee moved on to her next career. Her love of baking makes working in the KAF store, the Demonstration Kitchen and the Baking School a daily pleasure. Being able to bake, talk about baking and bake some more makes for a great day at work. Lee lives in West Newbury, VT and when she's not working, plays tennis as often as possible, reads, and hikes with her husband, Ian and their dogs, Bandit and Willow.
Amber Eisler started her time with King Arthur Flour in 2003 as a bread baker. She now works full time in the Baking School, teaching and developing curriculum. She teaches a wide range of bread and pastry classes, and specializes in artisan bread baking topics such as baguettes, sourdough, wood-fired baking. Amber graduated from the Culinary Institute of America, where Jeffrey Hamelman first piqued her interest in bread baking. She enjoys sharing her excitement for baking through the hands-on experience in the classroom. Amber lives in Vermont, with her husband and three children.
Michelle Kupiec has been with King Arthur Flour since 1997. She manned the Baker's Hotline, fielding baking questions from all over the country, before joining the Baking School in 2001 as an instructor and assistant. She helped build a clay wood-burning oven with Kiko Denzer, and loves creating naturally leavened breads and flatbreads in her own Vermont clay oven with her husband, Tom, and daughter, Gwen. In 2008, she traveled to the Dominican Republic as part of a group of volunteers to help local women learn recipes and skills for baking in volunteer-built wood-fired ovens. Michelle has completed both the Fundamentals of Bread Baking and Advanced Bread Baking classes with Jeffrey Hamelman.
Jessica Meyers has a culinary arts background and has worked at King Arthur Flour since 2001 as a Baking School instructor and assistant, an instructor for King Arthur's Traveling Baking Demos, and on the Baker's Hotline. She lives in Canaan, New Hampshire, with her husband, Ryan, and her children, Alanna and Brayden, as well as two golden retrievers and a cat. "I feel that everyone has the potential to be a great baker and feel very fortunate to be a vital part of the learning process. As an instructor I see to it that the joy of baking lives on, and that makes me very proud," says Jessica.
Susan Miller is the Director of the King Arthur Flour Baking School, where she has worked since its opening in 2000. As Director, Susan teaches baking classes, oversees the creation of classroom curriculum and operations, and schedules classes and guest instructors. She is also a co-author of King Arthur Flour Whole Grain Baking, nominated in 2007 for a James Beard Foundation Award. Susan came to King Arthur Flour after working for years in the food industry-baking for restaurants and developing truffle recipes for a Vermont chocolate company-and teaching elementary school. She enjoys baking everything from artisan breads to cakes and says what she loves about baking is the combination of its strict structure and the opportunities for creativity once a person masters the basics.
Karen Ogrinc joined the King Arthur family in 2010 answering baking questions on the Baker's Hotline and teaching in the Baking School. She currently spends her time teaching and assisting classes in the Education Center. Prior to working at King Arthur Flour, Karen taught local cooking classes, baked for an area coffee shop, and catered. Karen was a Speech Language Pathologist in Cleveland, Ohio, working with adults and children with special needs. Working at King Arthur has allowed her to pursue her passion in cooking and baking. She attended The Loretta Paganini School of Cooking in Chesterland, Ohio, where she was first introduced to King Arthur Flour… she hasn't used anything else since! She lives with her husband, three sons, and labradoodle in Lebanon, New Hampshire.
Sharon O'Leary bakes bread in the King Arthur Bakery and teaches about bread in the Baking School, particularly baguettes, sourdough, and wood-fired baking classes. After raising children and then spending nearly 20 years baking professionally, Sharon came to King Arthur in 2001 and began teaching in 2005. She says her mother brought her to baking, and she's always been most interested in yeast bread. Sharon lives in Meriden, NH, and when she's not baking or teaching she enjoys being outdoors, biking, cross-country skiing, hiking, running, and swimming.
Robyn Sargent has been with King Arthur Flour since 1993. 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, baking segments on local television, as instructor and curriculum writer for the King Arthur Flour Baking School, and on the road in King Arthur's Traveling Baking Demos. She received baking accreditation through the American Institute of Baking and lives in Vermont with her husband, Scott, and daughter, Megan. When not teaching and writing, Robyn enjoys gardening and foraging for wild mushrooms.
Melanie received her Culinary Arts and Management Degrees from the Culinary Institute of America. She interned at Alice Water's Chez Panisse in Berkeley, CA before taking over ganache production at L.A. Burdick Chocolates in Walpole, NH. While there, Melanie apprenticed under Austrian Master Pastry Chef Markus Faerbinger. After working for two years at Stadt-Café Conditorei Wanders in Kleve, Germany where she gathered experience producing European pastries and chocolates, Melanie returned to the US to become a Chef Instructor and Culinary Program Manager at Chez Bay Gourmet Cooking School in Durham, NC. Melanie owned Chocolaterie Wanders, an artisan chocolate shop and bakery in metropolitan DC for six years before moving to the Upper Valley. She has been with King Arthur Flour since 2011, focusing on pastry classes and all things sweet. Melanie lives with her husband and two children in Lebanon, NH.
Jeff has experience in several aspects of the baking industry including work in restaurants, production bakeries, academia, and consulting. He is a graduate of Johnson & Wales University with degrees in Culinary Arts and Foodservice management. His career started in the savory side of the kitchen before transitioning to baking during an externship at the National Baking Center in Minneapolis. Jeff is the Chairman of the Board of the Bread Bakers Guild of America and was a member of the 2005 Bread Bakers Guild of America Team USA that captured 1st place at the Coupe de Monde de la Boulangerie in Paris. He recently coached the 2012 team to a second place finish. He enjoys food related hobbies including gardening, cooking, and baking. Jeff joined the King Arthur Flour team in 2012 and manages sales to bakery and food service customers in the western United States.
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