Sarah Owens is a professional baker with an insatiable curiosity for global food traditions. Besides, she is the owner of BK17 Bakery, an artisan microbakery specializing in sourdough that serves both New York City and Louisville, KY.
Sarah believes strongly in the power of baking to foster community and social change; she is an advocate of sustainable agricultural practices to rebuild global grain sheds and believes stone milling can bring good bread back to the table.
As a teacher of nourishing food traditions, she travels globally to encourage an interest in fermentation and has helped establish a bakery in Tripoli, Lebanon, working with Syrian refugees, as well as an annual Fermentation Summit in Oaxaca, Mexico.
Sarah Owens’s Achievement
- 2015: Author of Sourdough, winner of the James Beard Foundation Book Award (Baking and Dessert).
- 2017: Released the second book, Toast and Jam with Roost Books.
- 2019: Published the third and much-anticipated title Heirloom: Time Honored Techniques, Nourishing Traditions, and Modern Recipes.
Sarah Owens On The News
- Sarah shared one of her delicious recipes and some key baking tips with “Meet Sarah Owens, Sourdough Baker“ on GE Appliances channel.
- Find more her sharing at Baking Tips from Sarah Owens
- Sarah Owens knows a lot about Sourdough on News Center Maine Channel (newscentermaine.com)
- Sarah Owens – Sourdough for the Soul on The Soul Of Life Channel
- Expert baker Sarah Owens shares breadmaking tips in The Press Democrat newspaper.
