Deborah Triplett

What's Cooking?: Rachael Burns | Baker Extraordinaire

As the executive pastry chef for Nobles Restaurant and Rooster’s Wood-Fired Kitchen, Rachael gets up before dawn to spend her mornings crafting all of the bread, pastries, gelato and desserts that her restaurants offer—most days she bakes between 50 to 100 loaves of bread a day.

“I like the science behind it and the structure of it all,” Rachael says. “I try to make time to play around and try new things.” It’s little wonder; she’s known that she wanted to bake for a living since she was in high school in Massachusetts, when she trained with a French chef at a local bakery.

Since then, Rachael has perfected her craft by spending time in Switzerland and Italy, training in the European style of baking. “There’s room for a lot of creativity in what I do,” Rachael says. “I love the satisfaction that people love what I make.”

~Aleigh Acerni