Caroline is a writer, podcaster, baker, and recipe developer based in Brooklyn. She also teaches baking classes in Manhattan, and works for startup climate media/philanthropic studio. (She hates free time.) She’s a graduate of Le Cordon Bleu Paris and Vanderbilt University. Keep up with her bakes on Instagram @sustainablebaker and on Tiktok @climatebaker.
Selected past work
The Sustainable Baker podcast, a miniseries exploring baking in the era of climate change and featuring interviews including with Tartine’s Chad Robertson, @said.pastrynerd’s Said M’Dahoma, Carolina Ground’s Jennifer Lapidus, and pastry chef Juan Guitierrez, among others.
Craft Beef: A Revolution of Small Farms and Big Flavors (2018), co-authored and published with the founders of Seattle-based startup Crowd Cow.
Caroline contributed research to journalist Amanda Little’s book The Fate of Food (2019), as well as to her latest and forthcoming book.
Caroline worked at Grist – a wonderful climate magazine you should be reading, if you’re not – as Chief of Staff, and recently contributed this guide to sustainable holiday cookie baking.
