I am the baker at Slim’s Diner in Washington, DC, specializing in pie, doughnuts, cookies, and all things classic American. I graduated from the Restaurant School at Walnut Hill College, in Philadelphia with an Associate’s Degree in Baking and Pastry. I’ve worked in a number of bakeries in Pennsylvania, Maryland, and Virginia, most notably Flying Monkey Bakery out of Philadelphia’s historic Reading Terminal Market, and Pastries by Randolph in Arlington, VA.
While I love the beauty of fine French and Italian pastry, my heart will always be with the classic American desserts I grew up on. But I don’t want to just make my mother’s apple pie (even though it’s awesome, mom). I want to determine the characteristics of what I would consider the perfect apple pie (moist but not runny, with thinly sliced, well seasoned, crisp apples that hold together when sliced, encased in a flaky, buttery crust…in case you were wondering…), and I want to create a recipe that achieves that goal. I aim to do this with every new recipe that I write.
This site is to share some of those recipes, some technique, and occasionally some other random stuff I’m into. I hope you enjoy it. Welcome.