Chef and baker Tim Veatch shares his treasure trove of experiences, including the time he spent in kitchens from Morro Bay and Paso Robles to San Francisco and Oakland. Today he’s moved away from the restaurant business and toward pastries and rustic bread baking for his Wayward Baking company. In the meantime, Tim and I talked about baking cakes for a grocery store, quitting nursing school, and about why his refusal to do fussy food anymore. We also went a little sideways talking about our shared experiences working on farms in Italy, for better or for worse.
Website: waywardbaking.com
Instagram: @waywardbaking

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