My name is Lauren and I have a confession to make. I’m not a natural born baker. This probably came as a shock to my mother who, I swear, can just look at stick of butter and “poof!” it’s the best cookie you’ve ever tasted. Luckily she never seemed disappointed. Instead she put me to work at other tasks – according to her, all of her “go to” recipe cards are still in my handwriting. What I lack in intuitive baking skills I more than make up for in penmanship!
Curious about why I’m over-sharing with you? I grew up to be a culinary professional and I rely on every advantage I can find to help me overcome my challenges on the baking front. That’s why I was so excited when Drop asked me to come on board to share some of the tips and trick I’ve picked up along the way that have helped me become a better baker. Not to mention, I can’t wait to get my hands on a Drop scale and really take things up a notch!
In case you’re wondering what this whole “culinary professional” thing means for me… I began my professional life with 15+ years as an award-winning advertising art director and creative director before pursuing an education in the culinary arts.
I recently graduated as a member of the inaugural class at the San Francisco Cooking School and am busily working to combine my knowledge of art direction, storytelling and design with my passion for food. I’m now using all of these skills as the creative director and head of dessert development for a multi-location café called Seed + Salt, opening in the Bay Area later this year.
My other culinary highlights include an externship at SPQR, stages at Bar Tartine and Chez Panisse, food styling for San Francisco Magazine, hosting a video series for the 2013 Wired Magazine Food Issue, and recipe testing for the upcoming Tacolicious, Bar Tartine and Baked NYC cookbooks. I also write, photograph and develop recipes for my blog: wegolden.com.
I’m looking forward to doing some more over-sharing with you, so check back soon!