About Baker’s Bounty

I’m a mom, a baker, a short-order writer and a crisis manager. My juggling act includes a full-time job at Mary Kay Inc. corporate headquarters, where I’m a manager in U.S. Sales Force Communications; a daughter and son, ages 8 and 6; this wonderful baking business; and a pretty awesome husband/chief taster-in-residence.

I’ve spent my career in journalism, public relations, corporate communications and crisis communications, but I took a break from it in 2003 to attend the Culinary Institute of America in Hyde Park, New York. I completed an externship in the test kitchen of Southern Living magazine and eventually returned to corporate life, lured by the opportunity to better support my family. Baking has been relegated to the back burner (pun intended) ever since.

What you won’t find here is perfectly uniform works of art that came straight of a pastry showroom. What you will find is homey, utterly delicious and rustic free-form tarts, breads, muffins and pastries, cookies, bars and other desserts made with absolute care and love for the craft of baking. I use no shortcuts or processed ingredients – only real butter, real chocolate, and the freshest seasonal produce I can get my hands on. If it’s not in season, you’re not going to see it here. After all, what goes in is what comes out.