Courcelle Stark

Courcelle has been baking since the age of eight when she baked her first cake and fell in love with the precision of the craft, and the enjoyment of the tasty results. Since then, she has worked at Hungry Ghost Bakery in Northampton, and most recently at The Grey Barn and Farmon Martha’s Vineyard. Her focus has been on naturally leavened sourdough bread, but she has been expanding her knowledge and appreciation of all kinds of food through participating in a certificate program through Boston University in Food Studies.

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