Betsy comes to us from Little Tart Bakeshop in Atlanta where she studied the art of pastry for years. During her time there she also pursued bread baking and created a following that started using her own subscription bread program. Betsy recently came back from a six month stage in Barcelona where she threw herself into learning old world bread baking techniques and traditions. She is extremely passionate about using ancient grains in both her breads and pastries. She will be working to make our bakery free of commercial yeast, using only sour dough starters for both her pastry and breads. We are extremely excited to have such a passionate leader in our bakery to head up the team.