Baking With The Bread Lady

This isn't your ordinary bread book. From artisan yeast breads, to savory breakfasts and brunch, to decadent cakes, Baking with The Bread Lady takes you on a journey through recipes and stories, inviting you to create community through the culinary arts, reminding you how a passion for baking can fill both the belly and soul.

In Baking with The Bread Lady , popular baker and teacher Sarah Gonzalez lovingly known as "The Bread Lady" shares her love for the art of baking that grew from family tradition and the popularity of her Spring Hill, Tennessee, bakery. Growing up in a family of talented home cooks and bakers, Sarah regularly experienced the joy of preparing and sharing meals with people she loved. It was such an important part of her life that she began to cultivate that same culture for others family, friends, and strangers alike.

A creator at heart and a gifted teacher, Sarah writes for both beginner and seasoned bakers as she shares:

• 100 original recipes with beautiful photos
• Practical tips to learn to love baking from scratch
• New and creative baking concepts built on centuries of tradition
• Classic recipes and tricks to pass on to the next generation

Baking with the Bread Lady is approachable for first-time bakers and includes more advanced recipes for those looking for a challenge, making it a great gift for women, friends, budding bakers, and anyone eager to develop their homemade baking skills. Whether your gathering place is your kitchen, your neighborhood, or a long-distance video call, connecting over food creates wonderful (and tasty) memories and lasting relationships.

Baking with the Bread Lady will entertain you through inspiring and fun stories such as:

• "The Care and Feeding of Neighbors"
• "Happy Eggs”
• "The Process of Invention"
• How her 170-year-old gingerbread recipe came to be

Feed your body and nurture your mind and spirit with these creative recipes, photos, and stories for every day of the year.

About the Author

Sarah Gonzalez moved halfway across the country to Spring Hill, Tennessee, and soon began to spend a lot of time baking and cooking for new friends. Just six months after putting down new roots, she began baking for the farmer's market. Having grown up with a family whose get-togethers were centered around baking, cooking, and canning, Sarah began making food to help ease homesickness for herself and the many other transplants in the area.

Without any formal training, Sarah turned her lifelong love of creating food and nurturing people into a full-fledged bakery. She started in her home kitchen and eventually landed in a brick-and-mortar store in the middle of town. Spring Hill Bakery now serves as an online baking school, teaching people to create delicious food, how to serve it, and how to feed people. It's a mixture of handmade breads, incredible desserts, and comforting classics. She teaches the how and the why behind baking, giving even beginning bakers the confidence to create so that even more people are being fed-heart, bellies, and soul.