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sarah_c_owens sarah_c_owens

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Sarah Owens  Author of James Beard award winning SOURDOUGH. Copies now available for newly released Toast & Jam. Workshops & Events: info@bk17bakery.com


This Saturday December 16, I’m cooking up a delicious feast in Hillsdale, NY and would love to have you as a guest. There’s a few tickets left via the link in my profile. The menu will be market determined but there’s one thing you know will be at the table! #makeitwild

First snow of the year and what a fun bunch of students who slogged it out to Rockaway to learn Sourdough!

If you’re looking for handmade gifts and want to shop in person, I’ll be joining a talented group of makers December 14th 6-9pm @neighborhoodstudiobk. It is a free event with complimentary treats but please RSVP via the link in my profile! I’ll have cookie gift tins, limited loaves of chocolate babka, and other holiday goodies for sale.

Spent a lovely evening @shopterrain last night talking Fermentation and Preservation. Thank you to everyone who came out! Love putting faces (and hugs) to names. 😘🍋🍞📷@chiccsmf

This month is a busy one and if you aren’t signed up for my email newsletter, here is a run down! Would love to break bread with you:
December 6 @shopterrain, Westport demo and tasting
December 9 @thecastlerockaway, Intro to Sourdough (only 1 spot left!)
December 14 @neighborhoodstudiobk, Holiday Market + Party
December 16 @hillsdalegeneralstore, By Hand Dinner Series
December 17 @rbcobeach Holiday Maker’s Market
December 20 - last day to order cookie tins for mail order!
Tickets, Links, and General Info through the link in my profile...

If art is the elimination of the unnecessary, I’ll keep bread on the list of must haves. #voluntarysimplicity

Cookies for a Cozy Saturday @thesabahdealer in the East Village! Made with 100% whole grain and specialty ingredients such as foraged spice bush, sorghum molasses, and mesquite flour, these little nuggets are slightly less head-spinning than their iced, sugary counterparts. Stop in and say hi to those fine folks today, nibble a sweet or savory cookie, and try on a pair of my absolute favorite shoe, each individually sown by skilled hands.

The Sea. It’s power has mystified my creative conscious for decades, drawing me closer into its rhythm and deeper into its depths - initially through ceramics and now baking. Although I live just blocks from it’s lapping tongue, there are stretches when I feel it’s ionic balance but am devoid of the luxury to absorb it’s metallic reflection. It’s a complicated relationship balanced between urban hustle, sheer fear, and respect. I miss the opportunity to free dive or scuba into warm, clear waters and have lapsed in making this magnificent Union a reality.
Yesterday out of desperation, I went to the shore, gathered its water, and mixed it with primordial microbes and grain before wedging it between shells with gathered or grown vegetation: Arame, Sea thistle, and coriander. Inspired by @reneredzepinoma’s recent mollusk musings. #existentialvalidation

December 6, please join me at @shopterrain in Westport, CT for a special evening of preservation and fermentation. We will be sipping wine, eating sourdough goodies, and I’ll be demonstrating how to make preserved lemons and sauerkraut from #toastandjam as well as giving away starter and answering all of your sourdough questions. Books will be available to sign! Reservations required via @shopterrain or check the link in my website under Events. #makeitwild 📷@minh_ngoc

Holiday Cookie Tins are now live on my website! 🍪🍪🍪 You can be Naughty like myself and eat them ALL or Nice and send them as a gift. They’re modern takes on heirloom recipes made with whole stone ground grains, meticulously curated and also foraged spices, and packed neatly into reusable tins. Santa and his elves will be thankful. 🎅🏽🤶🏻🎄❄️⛄️🍪 Linkypoo in Profile 👆🏼

Whole grain cookies on the brain. These little fellas are made with rye and whole wheat, stuffed with a Chestnut-cocoa filling. What are your favorite holiday cookies???

Still thankful. For the opportunity to create. For a community who supports naturally leavened s l o w b r e a d. For the farmers who plant the heirloom and/or organic seed and harvest the grain. For the millers who fine tune their craft. If I haven’t fed you a loaf, thank you for participating in improving our food system in whatever ways that you can.

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