Sarah Owens is an autodidactic baker and gardener with a thirst for travel and an insatiable hunger for creativity. She grew up in Clinton, Tennessee and received her B.A. from Bellarmine University in Louisville, Kentucky. She spent six years as curator of the historic Cranford Rose Garden and the Rose Arc Pool at Brooklyn Botanical Garden. She is the owner of BK17 Bakery, an artisan microbakery that began in Brooklyn. She is the author of Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories and More, which won a James Beard Award. She teaches workshops on natural leavening, fermenting, and horticulture worldwide. She lives and teaches seaside on New York's Rockaway Peninsula.