After teaching for two years after graduation Britty Buonocore ’12, MA’13 is back in Hamilton as the owner and head baker of Flour and Salt Bakery. She has pulled together some tricks of the trade that all novice bakers can use in their home kitchens when they’re in a bind.
For Carla Jones ’05, a baker’s dozen is more than just a nostalgic tie to her alma mater’s lucky number. It’s another productive day in “the office” — the St. Louis, Mo., kitchens that are home to the nonprofit organization Angel Baked Cookies.
