Rising Star Baker Austin Hall of She Wolf Bakery - Biography

Brooklyn, NY

February 2015

Austin Hall’s mother was a baker in Iowa, meaning Hall wasn’t simply raised in proximity to good bread. He was raised with respect for the craft. That didn’t mean Hall would go straight for an oven. His first pursuit was education. Hall took on the rigorous liberal arts curriculum of St. John’s College in Santa Fe, New Mexico. Intellect fed, Hall was ready to use his hands, and he found his calling where his mother had, in the world of good bread. Moving to Boston, he ended up at Hi-Rise, a North Cambridge wholesale bakery, where Hall found a formative balance between volume and craft.

Next was New York City, where Hall worked at Bouchon with Peter Andres and alongside fellow baker James Belisle for six months before moving on to Sullivan Street Bakery for a year. But Hall really came into his own when he began working the bread program (solo) at Andrew Tarlow’s Roman’s. Working Roman’s wood-fire with confidence and focus, Hall was ready to bake for the entirety of Tarlow’s Brooklyn empire, plus multiple farmers markets. He first moved his operations first to Long Island City before settling into his own production space, She Wolf Bakery, in Greenpoint, Brooklyn. From She Wolf, he bakes character-rich breads made from grains sourced upstate, and cooks up plans for still more wholesale expansion. In 2015, Hall earned a StarChefs Rising Star Artisan Award for his work at the bakery.