Zoe’s Introduction

Appears in

Huckleberry: Stories, Secrets, and Recipes from Our Kitchen

Published 2014

About

I wear a lot of different hats in my professional life. I’m a chef in charge of savory and pastry at Huckleberry, plus a restaurateur in charge of running several neighborhood businesses with my husband, but when people ask me what I do for a living, the answer is simple. I’m a baker.

Some people run, meditate, or do yoga to find their peace of mind. I bake. I have always loved baking, ever since I was a kid making scones with my mom, but especially since that morning when I walked by the window of Tartine Bakery in San Francisco and saw Chad Robertson and Liz Prueitt and a bunch of tough girls with tattoos shaping croissants, making scones, and filling lemon tarts that would soon be topped with fresh flowers and essentially begged them to take me on and teach me what they knew.

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