About Stephanie Loo

Stephanie Loo is a pastry tournant at Restaurant Daniel in New York City, and previously worked at Blue Hill at Stone Barns. She is also a freelance food writer, editor, recipe developer, recipe tester, and food styling assistant for publications including the New York Times, Bon Appétit, Epicurious, King Arthur Baking Company, Eater, Resy, and Food52.