Jenny Lewis' passion for food, specifically sweet baked goods, began at a young age. Baking at home transformed into working at bake shops, restaurants and, eventually, fine dining establishments. Lewis earned a BA while she continued working in hotels and restaurants, with an added AAS in culinary arts--she had finally found her passion. More than twenty years in the food industry inspired Lewis to move toward teaching and writing about sweet baked goods. As a Certified Culinary Educator (CCE, American Culinary Federation), Lewis continually created new classes, prompting her to scour books appropriate for her students and personal interests. This research resulted in Lewis discovering a significant informational void. Lewis later attended an in-depth training seminar for the Chicago's historical Prairie Avenue homes. Her interest in middle states history was piqued and Lewis was inspired to add her expertise to Midwest baking literature. As a fifth-generation Chicagoan, Lewis is honored to tell the stories of immigrants' baking traditions combined with rich company histories, as well as the lore of contemporary and historical recipes.