I grew up in the Northeast Kingdom of Vermont and moved to Rochester in 2003 to attend RIT. Not happy sitting in a classroom all day, I began traveling, visiting Mexico and Eastern & Western Europe. After working on a French organic farm/bakery/creamery/hostel I returned to Rochester, finished college, and co-founded Small World with some friends. When I'm not in the kitchen here at Small World, I like to spend my time farming, building websites for local businesses and organizations, traveling, and learning languages.Makes: Drinks, Kimchi, Sauerkraut, Miso, Sauces & Spreads, Pickles, Vinegar
I grew up in Cabot, Vermont (yes, where the cheese is from). I started baking at age 7, because I realized that to eat as much pie as I wanted, I better figure out how to make the stuff. Later, I learned how to make bread on a large scale when I cooked for 3 seasons at Indian Brook, one of the Farm and Wilderness summer camps in Plymouth, VT. I graduated from Alfred University with a Fine Arts degree in 2003, and then moved back to the Rochester area for love in 2008. I initially joined the Small World crew as the gluten free bread inventor, then branched out into all aspects of baked goodness. I am also the head farmer and owner of Mud Creek Farm CSA and in the past have worked at Peacework Farm.Makes: Bread, Sweets
I was born in Fort Worth, TX and moved to Rochester in 2010 to attend RIT. I graduated in December 2014. I started working at Small World in October 2012 for the free bread making lessons and fell in love with the job. Passionate about cooking, baking, and the local community, I am excited to continue learning and growing with Small World.
I am originally from Lexington, Kentucky. I came to Rochester to follow a girl, and stayed to ferment and bake. I enjoys staring at vegetables growing in the garden, asking the question "can I ferment this?" and dreaming of having a dog. When I'm not working in the kitchen, I can be found reading a book from the Small World library or tinkering with the website.Makes: Bread, Pickles
I was born and raised in Rochester. I always thought I could travel to a much warmer climate and settle there until... I got involved with Small World. I have learned a great deal about community and good food from volunteering/working here. Making and providing locally sourced foods to our neighbors is an incredibly heart warming feeling. When I'm not making delicious fermented products I play the role of Mary Poppins to 2 young girls.Makes: Kimchi, Sauerkraut, Miso, Sauces & Spreads, Pickles
I'm a Rochester native, recently returned after four years in Pittsburgh where I finished up my my Bachelors in Arts management. I joined Small World to add another facet to my kitchen and creative knowledge base, and to become more immersed in and connected to this city that I love.Makes: Bread
Rochester native, I began as an intern at Small World Food in 2015. I have since become production manager in the fermentery, leading teams of employees and volunteers in the production of pickles, miso, vinegar, and many others. As a biology graduate, I am always looking to understand more of the science behind fermentation and probiotics. I also deliver to local grocery stores and public market. Outside of Small World, I play keyboards and accordion in a local power/folk-metal band, Arcænium, as well as a David Bowie tribute band, Hunky Dory.Makes: Fermentery
Over the years, we've had dozens of people come through Small World as interns, worker-owners, and volunteers. Here is an incomplete list: