Sarah Owens is an autodidactic baker and gardener with a thirst for travel and an insatiable hunger for creativity in the kitchen. She grew up in Clinton, TN, and received a bachelor of arts with an emphasis in ceramics from Bellarmine University in Louisville, Kentucky.

After receiving a certificate from the New York Botanical Garden's School of Professional Horticulture, she spent six years as curator of the historic Cranford Rose Garden and the Rose Arc Pool at Brooklyn Botanic Garden. She is the owner of BK17 Bakery (BK17bakery.com), a subscription artisan microbakery that began in Brooklyn, New York.

She is the author of James Beard award-winning Sourdough- Recipes for Rustic Fermented Breads, Sweets, Savories, and More and teaches workshops on natural leavening, fermenting, and horticulture worldwide. Sarah lives and teaches seaside on New York's Rockaway peninsula.