I baked professionally for 10 years, about 10 years ago. I missed it, so I've started a small business on the side, selling through the local farmer's market, some wholesale, and special orders. I bake out of a co-op kitchen, which is quite an interesting experience! Running a bakery business without a storefront is fun and challenging.
I love making beautiful pastries with the simple, pure flavors of really excellent ingredients. I am gluten and dairy intolerant, and I have gotten pretty good at adapting or developing recipes without wheat or dairy (though butter, that's another story...).
I like Food52 mostly for my non-baking side.