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 bread-making to plated desserts. She then continued as the AKM at Coyle's Bakeshop 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. Alex and Leah are both currently working at their favorite restaurant, Three Sacks Full, in the Roosevelt Neighborhood.