May 3, 2009
Pam is one of the owners here at Levain Bakery. Pam does everything!! She is a great baker (we all have learned some superb cake baking skills from her), she keeps the business running smoothly (she is extremely organized) and is great to have around to chat with (one of my favorite things to do with her). She also makes us all very jealous with her coffee making skills …. She makes the best cappuccinos around!
What’s your sign? Virgo.
Where did you grow up? The North shore of Long Island.
How long have you lived in New York City? 26 years!
How long have you been working at Levain Bakery? 14 years.
What’s your favorite color? This week orange.
What’s your favorite thing at the bakery? Everything.
Cat or Dog? Cat – I can’t have a dog in my apartment.
If you could be a cookie package, where would you want to be shipped? Anywhere in Italy or the east end of Long Island.
What smells the best when it’s in the oven? It all smells good depending upon the time of day- sourdough rolls or ciabatta in the morning, scones and chocolate cookies all day, sticky buns on the weekends…..
Chocolate Chip Walnut or Chocolate Chocolate Chip? Both – depends upon the day.
What’s your favorite song played at the bakery? What’s your least favorite song played at the bakery? Too controversial, I try not to get too involved – they are all good at the right time.
If you could be one thing in the bakery, what would you be and why? Me – I love everything about what we do, from actually making and baking everything to meeting and chatting with customers.
Make a statement that best defines you: Focused and determined – Namaste.
November 17, 2008
Connie and I frequently get asked how we began baking. My mother is a fabulous cook and baker, and I have always had a huge sweet-tooth, preferring desserts to main courses. Cakes or pies are an ideal breakfast for me.
I remember beginning to bake sometime when I was around 8 years old; with not always the most fabulous results. One of my first attempts at baking a pie ended up feeding some raccoons! To this day, my cousin and I are teased about a tiered birthday cake that we baked, and then iced using granulated sugar because we ran out of confectioners sugar, which it turns out, is about as delicious as eating a cake iced with butter and sand. Most of the time though, my baking attempts were delicious.
My biggest issue was, and still is, not eating all of everything I bake! Just knowing it is around is always a temptation. Moderation does not come easily; and to this day, with no help, I can consume a layer cake, sliver by sliver, in two days easily.
The first bread I remember baking was a “Sally Lunn Yeast Bread”. Like Connie, I find something so peaceful and satisfying about making and baking bread. All of the things that we bake for Levain are created from recipes developed by both Connie and me. Unfortunately for me, one of us has to pay attention to the things that keep the bakery running, in addition to the actual baking, and it turns out that it works better for us to have me do most of those things.
Although I never imagined I would co-own a bakery, it works out well since I love delicious baked goods and have open access all the time!