Pursuing a Classics degree at a conventional liberal arts school, I would procrastinate homework to stay in and experiment with different bread recipes. Kneading away at those simple ingredients I felt much more connected to history and humanities than I ever had in my Classics courses. The more bread I made the more I felt the traditional importance of the trade, so, I made moves to study with the New England Culinary Institute to further learn all things bread and pastry. My time here allows me to continue to appreciate the art of balancing science and intuition that comes with baking and this is my portfolio to document my progression and experiences as a Baking & Pastry student.