Cooking is an art, and the artist must be willing to take risks.

My love for food started as a child, watching my grandmother cook traditional Italian dishes. Those early kitchen moments sparked a lifelong fascination with flavors, textures, and the magic of baking. From simmering tomato sauce to the slow rise of a sourdough loaf, I fell in love with the entire process.

At The Intuition Kitchen, that love takes shape in small-batch sourdough and thoughtfully prepared treats. Baking here is intuitive—listening to the ingredients, the seasons, and what feels right so each baked good is full of flavor and care.

Our farm, Six Senses Farm, provides fresh organic produce and eggs, complemented by locally sourced ingredients from trusted neighboring farms. Every creation is a celebration of Maine’s rich agricultural heritage and a reflection of hands-on, mindful baking.

My culinary education combines self-learning with formal training at King Arthur Baking School and the Culinary Institute of America. I also received a Masters degree in Transformative Social Change from Saybrook University, and a Bachelors degree in Sociology from the State University of New York at New Paltz.

Read more about my story in an interview I had with Sustainable North Berwick: The Intuition Kitchen at Six Senses Farm