Jeffrey has over 40 years experience in baking spending most of his professional career at King Arthur Flour in Norwich, Vermont as the Bakery Director specializing in breadmaking. He has also been a baking and pastry instructor at numerous culinary schools across the world. He has earned his Master Baker certification making him the 76th Master Baker in the United States. He was selected Captain of Baking Team USA, a three-person team representing the United States at the Coupe du Monde de la Boulangerie – the World Cup of Baking in Paris in 1996. In 2005, he received the Golden Baguette Award by the Bread Bakers Guild of America for his dedication and contribution to baking. He is the author of many cookbooks, including “Bread: A Baker’s Book of Techniques and Recipes”, a comprehensive reference for bread enthusiasts and professionals alike, and was awarded the Julia Child Best First Cookbook by the International Association of Cooking Professionals. Jeffrey serves as The Butter Book’s Bread Contributor sharing his expertise, knowledge, and stories of breadmaking from around the world.
Featuring world-renowned guest chefs and expert contributors
Our contributors and guest chefs are professionals who have studied at the most prestigious culinary institutes in the world, and who’ve put that practice to work in famed pastry kitchens. Collectively they bring decades of experience, technical knowledge, and insider tips to guide you as you perfect your craft.
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