Elizabeth “Kat” Flynn

Baker-in-Residence/Community Engagement Baker

Kat brings an interdisciplinary approach and versatile skill set to the craft of baking. She joins the Center for Craft Food and Beverage after three years of training on King Arthur Baking Company’s bread team, where she gained an education in traditional French, German, and Italian style breads. Kat found her love of bread while living in Minneapolis, the historic “Mill City”, where she learned to make naturally-leavened loaves from stone milled flour of locally grown grains. Her background includes artisan production of all kinds, from laminated pastry to woodfired pizza, and beyond!

Before baking, Kat was involved in diversified agriculture consisting of urban vegetable production, dairy management, and fiber animal care. Keeping a holistic field-to-loaf perspective allows her to use baking to educate and empower others to choose goods and practices that can better themselves and their communities. She has completed varied coursework in chemistry, animal science, sustainable agriculture, psychology, and workplace safety.

Kat intends to use her term as the Baker-in-Residence to advance the culinary arts, share skills and knowledge with students, promote grain farmers, and support bakers at all levels, from the newest home baker to the most established wholesaler. Collaboration and cooperation are her bread and butter!