New York Times bestselling food writer, Anne Byrn, will share her new book, Baking in the American South, which includes stories and recipes from Southern bakers - past and present. A fifth-generation Southerner who has been a food writer for four decades, Byrn, whose passion and knowledge of Southern baking runs deep, enlivens the recipes with untold stories about the people who created them and the ingredients and circumstances that define them. She says Southern baking is possibly the first and finest style of baking America has ever known.  

For fifteen years she was the food editor of The Atlanta Journal-Constitution, and she attended La Varenne École de Cuisine in Paris, receiving an advanced certificate. But while raising three children and cooking for a busy family she embraced some shortcuts and wrote the bestseller, The Cake Mix Doctor, one of Southern Living magazine’s top 100 cookbooks of all time. She is also author of Baking in the American South, American Cake and Skillet Love. When she isn’t baking and gardening, Anne writes a weekly newsletter called Between the Layers on Substack.