Laurie Ellen Pellicano
Contributor
Laurie Ellen Pellicano is a Jersey-born, Brooklyn-based baker, food stylist, consultant and writer, who first found her love for baking with an EZ Bake. She graduated from baking by light bulb to professional baking in the Bay Area where she attended undergrad.
Following graduation, Laurie Ellen spent formative years working at San Francisco’s Tartine Bakery. During her tenure there, she spearheaded the pastry R&D all while leading a team of talented bakers in one of America’s most respected bakeries. She was awarded a Zagat 30 under 30 award and helped to garner a James Beard Nomination for Tartine Book No 3.
In addition to her consulting work, she runs a short-run cookie company that is devoted to developing cookies and snacks with seasonal ingredients of paramount quality and is also a contributor to NYT Cooking, Taste, as well as Food52. When she’s not traveling or behind the scenes in kitchens around the world, Laurie Ellen is in Brooklyn fostering meaningful relationships between people and food, whether it be through hosting gatherings at her home or through volunteer work in the food justice space.
