Hollis Fay started cooking and baking early in life in Alaska. Living in her hand-made cabin as a late teen, she hauled water to bake light fluffy whole wheat bread from the techniques she learned in The Tassajara Bread Book. In the ‘80s and another world, Hollis honed her European pastry techniques in Boston at Edelweiss Patisserie and Rosie's Bakery. Soon that led her to create Bainbridge Bakers on Bainbridge Island in 1986.

After selling Bainbridge Bakers in ‘97 and opening Farm Kitchen with Anne Thatcher, Hollis’s baking passion could not be beat down. It grew into the Farm Kitchen Baking Classes and First Saturday Breakfasts, where pecan sticky buns, Hollis's Original 8-grain Pullaparts, kuchen, brioche and other delectable pastries are served each month along with breakfast.

Hollis is crazy about bread doughs, wild yeast, starters and impromptu bread baking. In the style of dedicated bakers everywhere, she keeps several starters and bread experiments going at any one time.