Phoebe Lawless of Scratch Baking, Durham, NC

As the daughter of a mother who loved to cook and entertain, and the youngest
member of a large Mid-western family who loved to eat, Phoebe Lawless learned the power of food at an early age. Whether it was the sublime Brussels sprouts salad that everyone raved , or the rich pumpkin pie she made with her Mom instead of a cake on her birthdays, Phoebe’s early experiences set the groundwork for not only her career but also the place of food and community in her life.

Phoebe conveys this same respect in her work today by drawing on seasonal, local ingredients and classic southern techniques to create sweet and savory pies and crostatas, delicious cakes and tarts, robust breads, and beautifully prepared plates and salads. When a customer sits down to eat at Phoebe's acclaimed Scratch Bakery, everything at the table brings a sense of place and season, of craft and creativity.

Throughout her career Phoebe has been committed to the promotion of sustainable food systems, the joys of eating locally, and the benefits of being connected to the foods we eat. She has been an active member of Chef's Collaborative, the Southern Foodways Alliance, SlowFood USA, and is former co-chair of the  SlowFood Triangle chapter. Phoebe also teaches cooking and baking demonstration classes in pastry and the art of piemaking at her bakery.

Her pies and Community Supported Pie program have been featured in Bon Apetit, Gourmet, Food and Wine, Saveur, and North Carolina's Our State magazines. Phoebe’s recipes have been published in Savuer and the Atlanta Journal Constitution, and featured on the TODAY Show and North Carolina Public Radio.

Phoebe was a James Beard Foundation 2013 Semifinalist for the Outstanding Pastry Chef award.

Stacie Pierce of Little Bee Baking, San Francisco, CA

Stacie Pierce until recently was the Pastry Chef at Chez Panisse Restaurant in Berkeley, California. She  is now the chef and owner of Little Bee Baking in San Francisco which specializes in fruit tarts, pies, cakes, cookies, and candies. Stacie grew up in Minneapolis, Minnesota and received a Master’s degree in Nordic Archeology at the University of Oslo before moving to San Francisco. Prior to starting work Chez Panisse in 2004, she worked at Foreign Cinema restaurant and volunteered in the pastry kitchen of Oliveto.  Stacie also serves as a co-curator for the experimental art-food collective, OPENrestaurant and teaches baking classes in San Francisco at 18 Reasons.

 

Amanda Cook of Pilk and Cookies, New York, NY

Amanda Cook was born and raised in the Washington, DC area. Her love of baking began when her father taught her to turn on the oven at age 6 and she baked her first batch of potato chip cookies as published in the Washington Post Mini Pages for kids. She attended Virginia Tech University where she received a BS in Food Science and Technology. After college, she worked for Krispy Kreme as a food technologist in Winston-Salem, NC. While there she worked on major projects such as product mix reformulation to help the company expand into the California market while abiding by their food additive legislation.

She returned to Washington, DC where she attended the pastry arts program at L'Academie de Cuisine. After graduating with honors she worked for Roberto Donna's Galileo and then for Michel Richard Citronelle. In 2004 she joined the team at Cityzen where she worked for Chef Eric Ziebold for the better part of 6 years. While working for Chef Ziebold she had the honor and privilege of being nominated for a James Beard Award for Outstanding Pastry Chef in 2010, as well as the same category for the Restaurant Association of Metropolitan Washington.

Piper Davis of Grand Central Bakery, Portland, OR

Piper Davis is the face of Grand Central Bakery and the driving force behind its
commitment to working with local ingredients and responsible farmers and ranchers. A Seattle native, she spent her formative years on a 340-acre sheep farm in Eastern Washington, her post-college years in Sri Lanka and Portland middle school classrooms, and her mid-twenties developing the pastry and cuisine side of Grand Central’s family of bakeries. Daughter of Grand Central founder Gwyneth Bassetti, she trained at the National Baking Institute and is the co-author of The Grand Central Baking Book. In between epic bike rides and equally epic dinner parties, she spreads the gospel of sustainable sourcing as a national board member of chefs collaborative. 







 

Amy Beehler of 112 Eatery, Minneapolis, MN

Amy Beehler is the pastry chef at James Beard award-winning restaurant 112 Eatery
in Minneapolis, MN. Amy grew up on a small farm east of Bismarck, ND, and moved to Minneapolis in 2007, where she took a pastry assistant job at 112 Eatery. After finding her passion there, she decided to attend culinary school at The Art Institutes International Minnesota, earning her certificate in baking and pastry. She's been working at 112 Eatery ever since, and is busy every day thinking up new delicious desserts for the restaurant.

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