Her journey with baking began in early childhood, when she frequently "helped” her parents in the kitchen. That early love of food led her to volunteer by cooking for the hungry in her hometown of Washington, D.C. Encouraged by a CIA-trained chef and fellow volunteer, Amber enrolled at the Culinary Institute of America, ultimately focusing on baking and pastry.
After graduating, Amber moved to northern California to experience the thriving micro bakery culture. She trained at celebrated bakeries including Della Fattoria and Brickmaiden Breads, where she learned to embrace local, whole grains; wood-fired ovens; and the artistry of handcrafted loaves. She later earned her certification as Certified Artisan Baker through the Bread Bakers Guild of America.
The East Coast eventually drew her back, first to coastal Maine, then Vermont. In 2003, she joined King Arthur as a full-time bread baker, turning out hundreds of artisan loaves each day. By 2012, she gave into her destiny to become a teacher (coming from a family of educators) and became an instructor in the Baking School. It wasn’t long before she was also developing curriculum, mentoring instructors, and guiding the Baking School into its next chapter.
Now, as Director, Amber continues to encourage bakers of all levels, building community through the shared rhythm, creativity, and timeless craft of baking. She lives in Vermont with her husband and three children.
