Baylor Paschall was born and raised in central Washington and instilled with a love of cooking from his parents.  The hospitality industry was his home throughout his youth and school years until a short stint as an accountant.  Deciding that life is too short to count beans, he decided to follow his heart and bake bread.  He attended the Specialty Deserts & Breads program at SCA in Seattle and developed a passion for bread and all things fermented.  Following school, he spent time in France working in a small boulangerie servicing a Michelin-starred restaurant.  Back in Seattle Baylor spent several years baking in production, serving as sous chef, and pastry chef in local bakeries.  He designed the menu for and opened an éclair shop in Pike Place Market.  And at last, began teaching bread and viennoiserie at SCA.  He brings his passion for baking and fermentation, and his enthusiasm for instilling that passion and knowledge in others to the students here.