Leah Engel

Leah's passion for the culinary arts started early, growing up in a family that shared a love for food and cooking. As a teenager she graduated from the Apicius culinary school in Florence, Italy, where she gained insight into the Slow Food Movement. Settling back in Seattle, Leah joined the team at Tonnemaker Valley Farm with the interest of celebrating locally grown food and sharing her enthusiasm with the public at farmers markets. Leah eventually landed a pastry position at Junebaby where she learned everything from breadmaking to plated desserts. Leah is currently the assistant kitchen manager at Coyle's Bakeshop in Greenwood, where she continues to hone her craft and work with ingredients she loves. Aside from baking she loves to do yoga, spend time outside and spot cats in the neighborhood.