Sarah Owens - Autodidactic Baker
Sarah Owens is a New York City based cookbook author, baker, gardener, and instructor. She was awarded a James Beard for her first book Sourdough and will release her second in August 2017 titled Toast & Jam with Roost Books. Sarah curates private dining events, cooks for public pop-up dinners, and teaches baking and preservation workshops globally. Sarah believes strongly in the power of food to unite and heal and has been instrumental in developing a bakery located in Tripoli, Lebanon working with Syrian refugees. She will open her own event space in Rockaway Beach in summer of 2017.
Originally a professional ceramic artist, Sarah trained as a horticulturist at The New York Botanical Garden's School of Professional Horticulture in 2007. After graduation in 2009, she spent the next six years specializing in the organic care of roses at the Brooklyn Botanic Garden. Sarah founded BK17 as a way to bring back real bread to New York and beyond using heritage grains.
'My enthusiasm for sourdough stems from my own digestive intolerances and fond memories of baking with the women of my family. By using extended-fermentation and soaking methods to activate enzymes in the seeds, whole grains, and flours, I can not only eat but also enjoy my own breads!
Because of my interest in gardening and baking according to seasonal changes, I have published a book called Sourdough that chronicles these relationships. Beautifully illustrated with images of the grains, vegetables, fruits, nuts, and even weeds I use, it is a sensory journey through my garden and into the kitchen. My second book including more baking recipes as well as jams, jellies, and spreads will be released in Spring 2017!'