About
Meet Sarah
The butter-obsessed, sweets-loving owner of Small Batch Baking Co.
I grew up just outside of Boston in a food-loving family where we spent a lot of time cooking, baking, eating, and talking about our next meal. After graduating from Boston College with a degree in Communications, it didn’t take me long to change course and leave my corporate communications job at a digital ad agency in Boston and move to Paris to attend Le Cordon Bleu.
After an internship in pastry at a Parisian restaurant, I returned to Boston and spent the next 15 years immersed in the local restaurant industry. I began in the kitchen as a pastry cook at James Beard Award-winning chef Ming Tsai’s Blue Ginger while freelance writing for local publications including The Boston Globe and ultimately transitioned to an over 10 year stint of marketing and business development for James Beard Award-winning chef Barbara Lynch and her restaurant group. During this period I also found a way to stay close to the kitchen, working as a recipe tester and developer for three of Mireille Guiliano’s books including The French Women Don’t Get Fat Cookbook. In 2016 I struck out on my own and began working with independent restaurants around Boston, developing marketing and brand strategies.
But, I missed the kitchen, and I was ready for my next adventure. In 2020, as the pandemic upended so much including the restaurant industry, I turned off my computer and turned on my mixer. And I baked. And baked. And I fell in love with new recipes and fell back in love with old family ones. And with three kids of my own, I had a willing (and honest) team of taste testers.
Small Batch is my love letter to baking. Everything I make, from cookie butter swirled babka to sour cream coffee cake, to an apple galette, is intended to (hopefully) be the most delicious you've ever tasted and is made from scratch in small batches using the very best, carefully sourced ingredients - think pure vanilla extract, organic eggs, and Callebaut chocolate. Recipes are endlessly tested and the offerings are a mix of classics and iterations on classics inspired by the seasons, food memories, and travels. A one-woman show and fully licensed cottage kitchen, Small Batch has operated in Wayland, Massachusetts since August 2020.