- Anna Markow is a former New York City pastry chef.
- She is a farmer and recipe developer in Maine.
- Anna is a contributor to Koji Alchemy (2020) by Rich Shih and Jeremy Umansky.
Once an irregularly-employed pastry chef in New York City, Anna Markow shared her unique treats with Serious Eats as catharsis from 2012-2013. She returned home to Maine to grow carrot cake from seed in 2019.
Anna attended the French Culinary Institute (RIP) for pastry arts from 2009–2010. She worked at multiple restaurants across New York City for a decade and was lucky enough to take part in the "Quest for Koji" dinner at the James Beard House in 2018. After that dinner, she switched careers to study horticulture at Southern Maine Community College, where she was until the pandemic began. She has been working on a farm ever since, and she now develops recipes for the farm email newsletter while she plans a future in the dirt and tries to keep her kombucha under control.
Anna was a contributor to Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (2020) by Rich Shih and Jeremy Umansky.
What's your desert island food?
"A pocket full of assorted seeds."
What's your favorite condiment?
"Babushka Kraut from my local fermentory, Gracie's Garden; it's basically dill pickle sauerkraut and it makes every sandwich it touches exponentially better!"
About Serious Eats
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