Baking Beauty

We caught up with Sarah Magid, the fashion industry vet turned bold bakery owner one bright Wednesday morning this spring. Read on for the ultra cool, mega captivating entrepreneur’s take on all things sweet.

What is the single most important factor in planning your outfit for the day?

Similar to my fashion days, I wake up with a feeling and lean into it for my daily look. I tend to be very impractical and want to always wear fancy fun clothes, but get brought down to reality looking at the weather. Our markets are outdoors twice a week, year-round, and we are beholden to the weather elements. For both market days and bakery days, good supportive shoes are essential. I stand on my feet up to 50 hours a week, wearing cushy sneakers like Asics and Hoka are essential.

Your go-to stand, other than your own of course, at the Union Square Green Market?

I love the handful of women-run and owned farms. Their energy and vibe truly create exceptional produce! My favorites are Bodhitree farm for their organic flavorful greens, herbs, and the BEST Japanese sweet potatoes, and Quarton Farm for their organic Rumba carrots which is the only carrot we bake with.

How has your style evolved since making the fashion to food industry switch?  From my fashion life, I have a closet of silk dresses and fancy shoes. I LOVE dressing up, jewelry,  and wearing prints and color.  T-shirts and casual wear have never been a part of my wardrobe, but when my life transitioned to working in the bakery which is so messy!—I decided to have fun with clothes I can wear in the kitchen. I love bright tie-dye cotton or hemp t-shirts, pink jumpsuits, mis-matched prints, and neon pink Dansko kitchen clogs—and my husband’s baseball hats. I don’t feel ready to bake until I put on red lipstick..

Knead Love Greenmarket Panzanella Salad Recipe

Base Ingredients:

½ loaf of herby or plain bread, cubed into 1 inch pieces. Preferably an old bread that maybe has been in the fridge or freezer:)

3 tablespoons olive oil or avocado oil

Himalayan pink sea salt

1.5 cups seedless cucumber, cut into 1 inch pieces

1 cup blanched purple or yellow string beans, cut into 1 inch pieces

2 medium juicy ripe tomato, (I prefer one yellow and one red for color) cubed into 1 inch pieces

2 bell peppers (love a purple or multi-colored one ) seeded and chopped into 1 inch pieces.

½ red onion, sliced thin soaked in saltwater for 10 minutes, then dried off with clean towel.

Optional if you eat dairy: Goat/Sheep Feta cubed into 1 inch pieces (½ cup, more to garnish)

Basil leaves (around 18, chopped into fine ribbons)


½ teaspoon Dijon mustard

2 teaspoons capers

½ cup cold pressed olive oil (I love Oracle Olive oil)

3 tablespoons TART vinegar (I love the rose flavor, or you can use champagne vinegar)

½ teaspoon pink Himalayan sea salt

Fresh pepper, ground to taste


Toss before eating: 3 cups of arugula

  • In skillet on low to medium heat, warm up the olive oil, and add the bread cubes with a heavy pinch of salt. Gently toss often so the bread gets a little golden color on the edges and is toasted, around 10-12 minutes. Remove from heat and place in a salad bowl to cool.
  • In small container or mason jar, add dressing ingredients and shake to emulsify.
  • Add veggies to bread cubes, toss with dressing. Sprinkle with feta, additional fresh black pepper.
  • This salad can be made up to 5 hours before serving, chilled for a hot summer day or at room temperature. Toss the 3 cups arugula before serving, to amplify the greens.

Follow @knead_love_bakery to learn more about this fabulous founder and her beautiful bakery. 

We'll see you on Saturday, Sarah! xx 

Work from your heart, not an Excel chart. Intuition has been my North Star, and every bit of success I attribute to it. - Sarah Magid, Founder, Knead Love Bakery

cara cara crush