School
George Mason University
Expertise
Sourdough Science, Bread Baking, Dessert Baking
- In 2018, Emily made her first loaf of sourdough bread, which sparked what would soon become an avid bread obsession.
- Emily got heavily involved in the baking industry in 2023, and since then has become proficient in baking a variety of breads, desserts, and pastries.
- She launched her own microbakery, joybread, in 2024 out of her home in Portland, Oregon.
Experience
Prior to writing for Tasting Table, Emily has turned her childhood hobby of baking into a way of life. She enjoys her part-time job at a local bakery in Portland, Oregon, and bakes as often as she can purely for fun. Though she's most passionate about sourdough bread, she can be found constantly baking a variety of breads and loves hosting brunch with homemade bagels or tea time with homemade soft pretzels. Emily is also particularly passionate about experimenting with unique ways of flavoring and coloring sourdough loaves. Her current favorite bakes are her blue butterfly pea flower loaves and her chocolate red velvet loaves.
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Filet is often considered one of the most intimidating cuts of meat to perfect, so we chatted with the master himself to learn how to flawlessly prepare it.
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