Meet Shelby Smith the new head baker at The Good Plow

Hi guys,
I’m super excited to introduce you all to Shelby. Shelby came to us recently as a gift from the heavens. Literally, I am infatuated with Oat Bakery and have been asking for the universe to deliver someone to us that could bring some of the magic of Oat and combine it with a deep love of sourdough. And then Shelby came. And Shelby is awesome. She is super humble, infectiously fun and she fits the bill to a T. It is almost funny, how perfectly Shelby fits my ask. Shelby did some deep time at Oat Bakery and then recently learned more complicated pastries at another bakery. Suffice it to say, Shelby is talented, picked up on the magic, and we are feeling very fortunate to have her in our kitchen, and are looking forward to bringing more and more of her creations to all of you. In the meantime, here’s a bit of Shelby.

Love Katie!

Tell us about yourself and when did you develop a love for baking?

The name is Shelby, Shelby Danger.

I come from the north. Pacifica, Ca. A beach town off of highway one. Fifteen minutes south of San Francisco, where we have the famous beachside Taco Bell Cantina.

For as long as I can remember I’ve been spending hours in the kitchen. I come from a family where we’re always planning our next meal. Growing up, my would dad make a bagged lunch everyday for school and still sends me on my way with a ham sandwich. My mom made sure we had dinner on the table every night, and Friday mornings she would make us her famous French toast before school. We love to eat to say the least.

My passion for baking started young. My brother and I have always loved sweets. We would constantly ask my mom to make us cookies, brownies, cupcakes, etc. that by one point she was told us we had to make it ourselves. So we did. My journey began with boxed baking mixes which led me into being in charge of making the pies for Thanksgiving. Even after moving out for college, I was always the roommate whipping up cookies or making cakes just for the hell of it. Every friends birthday I’m making them some sort of fun dessert.

I see baking and cooking as a form of love. Nothing brings people together like a home cooked meal and a fresh baked dessert.

Which is why I'm so excited to work at The Good Plow because a meal begins with good ingredients. Farm to table shouldn’t have to cost you an arm and a leg. They are opening the door to the community to have access to local organic goods. You know what’s better then freshly baked bread? Bread that is made with wholesome clean ingredients.

Why are you excited to work at The Good Plow?

I'm so excited to work at The Good Plow because a meal begins with good ingredients. Farm to table shouldn’t have to cost you an arm and a leg. They are opening the door to the community to have access to local organic goods. You know what’s better then freshly baked bread? Bread that is made with wholesome clean ingredients.

RECIPES