‘225 Dine:’ Batch Baking Co. owner talks baking rules

    If you’ve been to the Red Stick Farmers Market recently, you may have seen Batch Baking Co.‘s pop-up shop and its owner, Sarah Gardner.

    This Nashville transplant has been showing her love for the Capital City through appearances at the market about twice a month—bringing chocolate almond croissants, white chocolate sprinkle cookies or jumbo banana nut muffins in tow.

    A quick scroll through her Instagram shows Gardner’s extensive repertoire, including pavlovas, macarons and deliciously decorated cakes, all available for catering.

    225 recently sat down with Gardner to talk about her business and  her baking. Read the full Q&A from 225 Dine. Here’s a sample of what you’ll find:

    What do you love about baking?

    “Baking is kind of my spa. I was always a math kid, and baking is math and science and chemistry. Cooking is hard. I am not a good cook, I will be the first to say it. I’m a mediocre cook. I cook edible things. But baking starts with science, and it’s an experiment from there. And you get to see what works and what doesn’t, and once you get a recipe that works, it’s dependable.”

    What makes Batch Baking Co. unique?

    Knowing that I’m a startup gives me some flexibility and some freedom to try new things. Some bakeries in town already have their ‘thing’ established. I have a couple of things that I’m good at, but because I’m new, I can get away with trying other things, too.”

    Read the full story, and subscribe to the free 225 Dine e-newsletter to keep up with Baton Rouge food, events and art.

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