Emily Hunt

Photo of Emily Hunt
Portland, OR
George Mason University
Sourdough Science, Bread Baking, Dessert Baking
  • In 2018, Emily made her first loaf of sourdough bread, which sparked what would soon become an avid bread obsession.
  • Emily got heavily involved in the baking industry in 2023, and since then has become proficient in baking a variety of breads, desserts, and pastries.
  • She launched her own microbakery, joybread, in 2024 out of her home in Portland, Oregon.


Prior to writing for Tasting Table, Emily has turned her childhood hobby of baking into a way of life. She enjoys her part-time job at a local bakery in Portland, Oregon, and bakes as often as she can purely for fun. Though she's most passionate about sourdough bread, she can be found constantly baking a variety of breads and loves hosting brunch with homemade bagels or tea time with homemade soft pretzels. Emily is also particularly passionate about experimenting with unique ways of flavoring and coloring sourdough loaves. Her current favorite bakes are her blue butterfly pea flower loaves and her chocolate red velvet loaves.
Tasting Table Editorial Policies

Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.

We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.

Stories By Emily Hunt