Born and raised in Vermont, Molly loves nothing more than keeping her friends, family, and community well-fed. As a Senior Recipe Developer for King Arthur, she whole-heartedly agrees with the sentiment that there’s no greater feeling than giving something you made with love to someone you love. At any given time, you'll find her delivering samples of recipes she's working on to neighbors, friends, and family – a few of her recent favorites include her Swirled Maple Milk Bread, Creamy Key Lime Pie Bars, and Chocolate Zucchini Muffins.
After graduating from Wheaton College, Molly took her economics degree and moved to New York City. She spent years auditing cable companies before realizing she couldn’t spend her life staring at excel spreadsheets. A full-blown quarter-life crisis helped her decide that it was time to pursue her dream job: baking and developing recipes.
Molly completed the Pastry Arts Program at The French Culinary Institute (now known as The Institute of Culinary Education), immediately quit her day job, and entered the food/kitchen industry. She trained as a pastry cook at Jeffrey Zakarian’s restaurant, The National, often working double shifts – handling menu production by day and plating desserts by night. Thereafter, she joined the team at Baked, a well-known and loved Brooklyn bakery, where she made hundreds of brownies, cookies, and cakes every day. She was quickly promoted to lead baker/pastry chef and was integral in opening Baked’s location in Tribeca. Under Molly’s kitchen leadership, Baked garnered two James Beard Award semifinalist nominations, in 2014 and 2015. She also worked to test and develop recipes for two of Baked's cookbooks; Baked Elements and Baked Occasions.
Looking for a better work-life balance (and no longer wanting to get up at 2:30 a.m.), Molly moved back to Vermont and found a home at King Arthur. She worked as a trusted member of the Baker’s Hotline before joining the Test Kitchen team. As a Senior Recipe Developer, Molly has developed over 140 recipes (including several that were featured as Recipe of the Year; Ultimate Sandwich Bagels and Supersized, Super-Soft Chocolate Chip Cookies). You can also find Molly writing for the King Arthur blog about topics like pie crust and slice-and-bake cookies, and authoring emails about Bake of the Week recipes that particularly excite her (Whipped Caramel Apple Cake!). Outside of work, Molly loves traveling and trying her hand at new hobbies such as glass blowing, quilting, and wheel-thrown pottery.
