Before evidencing a closely-linked culinary ideology, Czarnecki made a strong impression on Goodlaxson in the form of a thoughtfully-prepared “bribe.” “She came in and interviewed and brought a bunch of really good baked goods,” laughed Goodlaxson. Coming from a science background, Czarnecki began baking after becoming disillusioned with a career in oil and gas. After an apprenticeship at Babettes Artisan Bread in 2018, she was hired in 2019 for Frasca’s bread program, where she worked under head pastry chef Alberto Hernandez.

Her locally-oriented philosophy and on-site milling have rightfully received a cosign from Dry Storage bread baker Daniel Gray, with miller Colton Steiner actually helping to set the millstones in Fox and Raven’s kitchen. While the bakery clearly provides an outlet for Czarnecki’s natural talent, much of her approach is still informed by her more technical background. “My recipe book looks like a lab notebook,” she smiled.