Becoming a Baker
sht 2019 · Shitur nga Simon and Schuster
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An illuminating guide to a career as a baker, written by acclaimed journalist Glynnis MacNicol and based on the real-life experiences of an expert in the field—essential reading for someone considering a path to this challenging, yet rewarding profession.
Go behind the scenes and be mentored by the best to find out what it’s really like, and what it really takes, to become a baker.
Esteemed journalist Glynnis MacNicol takes readers to the front counters of bakeries and cafes to offer a candid portrait of modern baking. MacNicol shadows Mary Louise Clemens, the owner and head baker of Ladybird Bakery in Brooklyn, to reveal how bakers work and how they stand out in a neighborhood, community, and city. In Becoming a Baker, MacNicol reveals the path to becoming a baker, from education to the creation of new recipes, from negotiating with suppliers to the possibility of opening a small business.
Prepare the legendary “Brooklyn Blackout” cupcakes in Ladybird’s kitchen, shape croissants at the beloved Sea Wolf Bakery in Seattle, and learn why bakers think the Great British Bake-Off has captured our collective imagination.
As the food industry changes to meet the 21st century, the role of a baker is becoming more and more central to our lives. For those passionate about nourishment, working with your hands, and the place of locally-owned businesses in communities, this is the most valuable informational interview you’ll ever have—required reading for anyone considering this career.
Go behind the scenes and be mentored by the best to find out what it’s really like, and what it really takes, to become a baker.
Esteemed journalist Glynnis MacNicol takes readers to the front counters of bakeries and cafes to offer a candid portrait of modern baking. MacNicol shadows Mary Louise Clemens, the owner and head baker of Ladybird Bakery in Brooklyn, to reveal how bakers work and how they stand out in a neighborhood, community, and city. In Becoming a Baker, MacNicol reveals the path to becoming a baker, from education to the creation of new recipes, from negotiating with suppliers to the possibility of opening a small business.
Prepare the legendary “Brooklyn Blackout” cupcakes in Ladybird’s kitchen, shape croissants at the beloved Sea Wolf Bakery in Seattle, and learn why bakers think the Great British Bake-Off has captured our collective imagination.
As the food industry changes to meet the 21st century, the role of a baker is becoming more and more central to our lives. For those passionate about nourishment, working with your hands, and the place of locally-owned businesses in communities, this is the most valuable informational interview you’ll ever have—required reading for anyone considering this career.
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Glynnis MacNicol is a writer and cofounder of The Li.st. Her work has appeared in print and online for publications including Elle.com (where she was a contributing writer), The New York Times, The Guardian, Forbes, The Cut, Daily News (New York), W, Town & Country, The Daily Beast, mental_floss, and Capital New York. Her series of articles on the Brownsville neighborhood in Brooklyn for Chase’s award-winning “From the Ground Up” package won a 2015 Contently Award. She is the author of the memoir No One Tells You This and the coauthor of There Will Be Blood, a guide to puberty, with HelloFlo founder Naama Bloom. She lives in New York City.
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