The Freehand

The Baker Behind Some of the Best Carby, Buttery Goods in New York | Bon Appétit

"This hotel created a bespoke head-baker role to coordinate baking across multiple in-house concepts; the baker oversees a small team and a production commissary, turning out breads and pastries intended to support chefs but that have become destination items in their own right. Signature contributions include black bread and pitas for dips, laminated seaweed bread for sandwiches, craveworthy cookies and cakes for display, and a years-in-the-making chocolate morning bun. The position is described as collaborative and quietly essential rather than flashy, and the baker’s quirky, ingredient-forward sensibility has made these baked goods the breakout stars of the property." - ByElyse Inamine