Stephanie Swane

Abstract:

A behind-the-scenes look through the lens of Modernist Bread and the journey to discover innovation and the leaders in the bread renaissance.

Ideas to be covered in this presentation:

Juxtaposition of Europain 2014 & 2020

Ancient Rome’s most famous baker, Eurysaces& visiting the site in 2019

Uncovering Roman Bakeries at Pompeii & crawling into the ovens in 2019

Other bread destinations - Worshipful Company of Bakers - London, Purratos & Sourdough Library, Svalbard, King Arthur Headquarters

Bread Through the Ages – an art tour of paintings featuring bread from museums around the world

Mill City Museum in Minneapolis & other notable mill tours – Bob’s Red Mill, Anson Mills, Hayden Mills, Fairhaven Flour, Central Milling, Maine Grain, Carolina Ground, Bay State Milling,

Conferences & symposiums with leaders in bread world

Poilane bakery & other notable bakers and their bakeries – La Brea, Acme, Tartine, Bread Alone, Sullivan Street, Amy’s Breads, Runner & Stone, Bien Cuit, Red Hen Bakery, Ponsford’s Place, Essential Bakery, Bakery Nouveau.

Field & grain elevator tours & other notable farmers, breeders & cereal scientists

Bread book authors, inspired by recipes & our bread book database

Bread service in restaurants

Inspiring women in the bread industry

Stephanie Swane is the publisher and editorial director of Modernist Cuisine’s in-house publishing department The Cooking Lab. She develops and leads new publishing projects and partnership opportunities. She brings over 25 years of experience working on book publishing, global sales, brand management, foreign rights, production, and licensing to the team.

In 2017, after four years of compiling research, the award-winning Modernist Bread was published. In 2019, the translations of Modernist Bread in French, German, and Spanish, were published. Over the last six years she has traversed the globe to help the team research bread and pizza from every imaginable angle. Stephanie has met with experts in baking, milling, agriculture, production, history, fermentation, equipment and ingredient manufacturers, and beyond. She regularly attends industry workshops and conferences that cover all aspects of baking, from commercial production to cereal science. Stephanie is currently leading the editorial team in writing and publishing Modernist Cuisine’s upcoming book Modernist Pizza.

Prior to joining Modernist Cuisine, Stephanie worked with publishers that include becker&mayer!, Simon & Schuster, Penguin Putnam, Reader’s Digest Children’s Publishing, and Golden Books. She has worked with diverse groups of global brands, retailers, wholesalers, and licensors ranging from CBS/Paramount, Disney/Lucasfilm, Fox Entertainment, Hasbro, NBC/Universal, and Warner Bros. to Amazon Publishing, Barnes & Noble, Costco, Indigo, Target, and Williams-Sonoma. She holds an M.A. in media studies from The New School in NYC and a B.A. in art and a B.A in art history from University of Wisconsin-Madison.

Stephanie was honored to recently contribute an essay to The Washington Women’s Cookbook: Good Eats and Votes for Women in 2020 featuring a collection of recipes, essays, profiles, interviews, and art from Pacific Northwest women https://www.wawomenscookbook.com/.

Stephanie is a committee member for the upcoming 2021 KCLS Foundation Literary Gala and a board member for the KCLS Foundation - https://www.kclsfoundation.org/.

When not working on the next Modernist Cuisine project, Stephanie can be found in her Seattle garden and greenhouse. True to her Dakota farming roots, she enjoys growing exotic and native vegetables and fruits, including varieties of grains and tomatoes. She loves all things fermentation—from beer brewing to pickling. Stephanie is also an active member of AACI, ABA, AIB, BBGA, Bakers Against Racism, Cherry Bombe Squad, IACP, Maine Grain Alliance, Northwest Editors Guild, Northwest Science Writers Association, Parabere Forum, Women in Hospitality, PNBA, and The Real Bread Campaign.