Cook, Baker, and Recipe Developer

Sara May is a veteran of the Philadelphia restaurant scene, where she worked in both savory and pastry kitchens as well as several front of house roles. A graduate of the Natural Gourmet Institute in NYC, Sara’s cooking is focused on whole foods, accessible ingredients and a robust sense of fun. She is passionate about food sustainability and is dedicated to tearing down inequities of race, gender and sexual orientation in kitchen culture. A recent transplant to the Finger Lakes region of New York state, Sara spends her free time exploring natural wine and watching the soap opera level drama surrounding her bird feeder.