Julia Stimeck has worked as a professional baker for over seven years in both restaurants and production bakeries. Her favorite ingredients to work with are sourdough starter, heritage grains, and rainbow sprinkles. Her time tending to slow processes in fast-paced kitchens has given her a perspective on what steps are important and what shortcuts are worth taking.
- She received a scholarship from the Women Chefs and Restauranteurs to study Versatile Whole Grains with the Bread Bakers Guild of America
- Her proudest baking accomplishment is adding a line of sourdough bagels to production at the bakery. And then making 300-800 a day!
Julia learned to bake on the job, making dozens of loaves of sourdough a day and hundreds of muffins, scones, and cookies for up to 17 retail locations. She eventually went on to lead the bakery as Head Baker. Her experience also includes stints at a cheesecake bakery and as part of the team at a restaurant that makes everything possible from scratch. She loves teaching people baking skills and explaining what gluten is to anyone who will listen. She now works in catering and event planning for a college. When she's not cooking and baking, she loves hiking with her dog and doing yoga. She lives in Rhode Island with her husband, dog, and two cats.
Julia graduated from Tufts University with a BA in International Relations with a focus on International Economic Development and a minor in Russian Language.
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