Robyn Sargent has been with King Arthur Flour since 1993. For many of those years she manned the Baking Hotline, fielding baking questions from as far away as Japan. She spreads the good King Arthur word through classes at the New England Culinary Institute, baking segments on local television, as instructor and curriculum writer for the King Arthur Flour Baking School, and on the road in King Arthur's Traveling Baking Demos. She received baking accreditation through the American Institute of Baking and lives in Vermont with her husband, Scott, and daughter, Megan. When not teaching and writing, Robyn enjoys gardening and foraging for wild mushrooms.