Pastry Chef Sarah Lange of Hart and the Hunter - Biography

Los Angeles, CA

April 2014

A Pennsylvania native, Sarah Lange fell in love with baking during summers spent at a lakeside town in the mountains, where she would whip up treats from scratch for friends and family. By the time she was a teenager she had a made-to-order baking business. Her first kitchen job came during her time at the University of Utah, when she worked as a baker at Albion Grill. While at school, Lange changed her focus from a life in the kitchens to being a food writer, and after graduation she began reviewing restaurants and writing food content for the Benchmark Group Media.

When she moved to Los Angeles in 2006 the city's exciting food scene inspired her to revisit her pastry dreams. A year later, she joined the opening pastry team at Tom Colicchio's Craft Los Angeles. After 2 years at the Cake Monkey Bakery, where she gained valuable experience in a high-volume wholesale bakery, Lange entered the pastry diploma program at Le Cordon Bleu in Hollywood. Later that year, she was hired as pastry chef at The Hart and the Hunter, where she has overseen the conception and execution of market-driven, Southern-style pastries.