Will Run For Doughnuts

Rachel’s passion for baking is evident from the first moment you meet her. I’ve always been impressed with her dedication to our craft, her insatiable curiosity, and her generosity of spirit. I’m excited to read this book and learn more about her baking and go for a run!!! (Joanne Chang, author of Pastry Love and co-owner of Flour Bakery)As a business owner, marathoner, race director, community activist, and mother, Rachel has both survived and thrived when up against hardship and adversity. When the pandemic upended Montclair Bread Company, forcing so many small businesses and restaurants to close, Rachel innovated. She got creative, she put in the work, and she’s still here—baking the best darn doughnuts New Jersey’s ever seen! Come for the recipes. Stay for the endless inspiration. (Allison Feller, host of the Ali on the Run Show podcast)Running and baking go well together, and they’ve never been paired more harmoniously than they are in Rachel Wyman’s delightful cookbook-meets-memoir. (Matt Fitzgerald, cofounder of 80⁄20 Endurance, and author of The Endurance Diet and The Comeback Quotient)Rachel Wyman’s spirit and imagination are infectious. I’ve been a fan of Rachel as a teacher, baker, and business owner for ages, and the way she worked through quarantine, drawing us all into her baking and ours, amazed me. Of course such a fun and practical person would create a fun and practical book, full of solid advice on tools and methods. (Amy Halloran, author of The New Bread Basket)Rachel’s a baker whose stories about community and family inspire us to be better bakers and better humans. She’s a powerhouse in the bread world who’s taking the joyous doughnut to the next level! (Stephanie Swane, publisher at Modernist Cuisine)

Rachel Wyman grew up in Maryland and as a child watched her grandmother make wedding cakes. After graduating from the University of Florida with a French degree, she studied baking and pastry at the Culinary Institute of America in Hyde Park, NY, where she discovered a passion for baking bread. She felt, “There was a soulfulness about it that wasn’t found in fancy cakes.”

She has worked for Bread Alone Bakery, Amy’s Bread, and the Ritz-Carlton and has developed bread recipes for Wegmans, Whole Foods, Target, and Starbucks. In 2014 she won The Cooking Channel’s “Donut Showdown” competition. In 2015, Bake Magazine named her “One of the 25 Most Influential Bakers in the US.” In 2016, she was featured in the New York Times story “Montclair Bread Company has Sunday Treats All Week Long.” Recently, Rachel wrote about the struggles of operating a business during the pandemic for CNN Business Perspectives.

She is the owner of Montclair Bread Company in Montclair, NJ where she resides with her three children.