Anna Jansen is a graduate of the Culinary Institute of America  and has been cooking and baking professionally for 18 years. Anna spends winters as Chef and co-owner of Martin Pescador Lodge in Patagonia, Chile and now spends summers baking at The Head Tide Oven in Damariscotta, Maine.

​

Making artisan breads is not so much difficult, as it is time consuming. The outcome is dictated by time, temperature and touch.  Any one of these variables can, and will change daily.  I love the challenge of working with sourdough; and the ultimate reward of  great tasting bread.

​

Now pies, That's another story!