Baking isn't just about following recipes—it's about connecting with ingredients and understanding how they transform through heat and time.
At 27, Olivia brings her background in environmental science to the kitchen, creating desserts and baked goods that celebrate seasonal harvests. Growing up on her family's small orchard in Oregon, she developed an intuitive understanding of how fruits and vegetables change throughout the year.
After completing culinary training at Portland's Sustainable Food Institute, Olivia worked at farm-to-table restaurants before launching her own recipe development business. Her approach combines traditional baking techniques with modern sustainability practices, often incorporating heirloom grains and reducing food waste.
Olivia's recipes feature detailed explanations of ingredient selection and substitutions, making seasonal baking accessible to home cooks. Her signature creations include stone fruit galettes, whole grain sourdough cookies, and vegetable-forward savory tarts.
When not testing recipes, Olivia volunteers at community gardens and hosts workshops teaching children about the connection between farming and food. She believes baking can be both indulgent and environmentally conscious.
