Hi Dawn, I reached out to Molly, and she very kindly shared her background and experience:

"I’m a career changer to the culinary world and before making the jump to bake professionally, I made good use of my undergrad economics degree by working as an auditor. Honestly, I’m surprised how much I can apply my analytical skills to my time in the kitchen!

I completed the Pastry Arts program at The French Culinary Institute (now known as the International Culinary Center) in NYC. After culinary school, I worked in both hotel dining and bakery settings before moving to Vermont to join the incredibly talented team at King Arthur. I initially joined the company as a member of the trusted Baker’s Hotline and then transferred over to the test kitchen team once the opportunity arose."

As a side note, the Baker's Hotline is made up of experienced bakers from all different backgrounds. Some of us have gone through culinary arts programs and others have learned through experience in restaurants and bakeries, and we have some dedicated home bakers as well. A passion for baking is a must! 

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