In our Inaugural Baker’s Dozen, we salute the movers and shakers who are shaping the future of the baking world. From bloggers to social activists to cookie dough entrepreneurs, here are 13 standouts who are pushing baking boundaries in all the most delicious ways.
Author and blogger | Westbrrok, Connecticut; New York City; Paris
Dorie Greenspan is one of the greats whose work has spanned generations and helped bring food to the forefront of daily conversation. What began as a disastrous first experience in the kitchen—Dorie burned down her parents’ newly renovated kitchen trying to make French fries at the age of 13—has evolved into decades of culinary brilliance from a woman whose passion for food has only grown since she properly began teaching herself to cook as a 19-year-old. As one of the most influential women in French cooking since Julia Child, Dorie has written 12 cookbooks, won six James Beard and International Association of Culinary Professionals Awards, and been recognized on the James Beard Foundation’s Who’s Who of Food and Beverage in America. With her distinctively clever and anecdotal voice and innate ability to write easy-to-follow recipes, Dorie has developed a cult following of home cooks and professional chefs around the world.
She is revolutionary because she takes the fuss out of French cooking and has changed the way we perceive French food by making it accessible. When you read Dorie’s work, you feel like you are talking with a friend. “Nothing makes me happier than hearing from a home baker who’s used one of my recipes to make something that she was a little afraid of making, but she loves what she made, and feels really good about it. I can’t tell you how happy it makes me when I get a letter like that,” Dorie says. “After all these years and after all the things I’ve baked, baking still feels like magic. I just feel that it’s alchemy. When I make cream puffs, I still sit by the oven window, and watch as the puffs grow. I’m still fascinated by baking, and I feel like there’s always something more to learn.”
What she’s up to now: Dorie is still the world traveler, living in three places and currently promoting her recent book, Dorie’s Cookies. Dorie also writes for The New York Times Magazine’s “On Dessert” column.
The Reality Rock Star
Author and blogger | London, England
Edd Kimber lives the Cinderella story most bakers across the world only dream of. Once a debt collector who dreaded going to work each day, Edd’s life changed when he stepped into the tent of the reality baking competition The Great British Bake-Off during its first season in 2010. He won—and quit his job two days later. After the show, Edd created a distinctive brand for himself with his wry voice and clean images on his blog, The Boy Who Bakes. He utilized social media to gain a mass following, and since the blog’s launch, Edd has opened a pop-up bakery, created a successful food writing and styling career, and authored three cookbooks: The Boy Who Bakes (Kyle Books, 2011), Say It With Cake (Kyle Books, 2012), and Patisserie Made Simple (Kyle Books, 2014).
From his first appearance on reality television to the release of his latest book, which received rave reviews from The New York Times, we’ve had the unique pleasure of witnessing Edd’s evolution from amateur baking hobbyist to culinary all-star—he’s documented his journey and shared every step along the way. Edd has no plans to slow down any time soon. People are drawn to Edd, not only because he is a talented baker, but because he is an inspiration even outside of the kitchen. He took his dream and turned it into a reality.
What he’s up to now: Edd’s is still baking his way through life or spending his time as a food writer and stylist. He currently is a host of Stir the Pot a food podcast that talks about industry innovators and upcoming trends. We are excited to be featuring him as the guest editor for our upcoming British issue, coming in December!
The Biscuit Queen
Callie’s Charleston Biscuits | Charleston, South Carolina
Carrie Morey is a biscuit-making Wonder Woman. This entrepreneurial mom has managed to spend the last decade not only raising three daughters—quite the task in itself—but also starting and growing a business from the ground up. Inspired and assisted by her mom, Callie, a celebrated caterer who happened to have one tasty biscuit recipe, Carrie launched Callie’s Charleston Biscuits, an online and now wholesale biscuit business, in 2005. The business took off, shipping about 9,000 handmade biscuits in its first year and more than 1.5 million in 2015.
Recently, the company expanded to include Callie’s Hot Little Biscuit, a spin-off grab-and-go restaurant with locations in Charleston and Atlanta. From classic buttermilk biscuits and crowd-favorite ham biscuits to biscuit sandwiches and biscuit bowls, we’re truly inspired by Carrie’s use of her mother’s simple base recipe to build an ever-growing and evolving menu that keeps customers and critics coming back for more. As the popularity of this simple Southern breakfast staple continues to grow nationwide—popping up in storefronts and food trucks from coast to coast—Callie’s Biscuits is helping keep real-deal Southern biscuits on the national map.
What she’s up to now: Carrie Morey and her company Callie’s Biscuits are continuing to change up the biscuit scene as they introduce new flavors like their Iced Blueberry and Sharp Cheddar biscuits.