About

Hiya!

I'm August – writer, cook, baker, button collector, horror fanatic, and hater of unloading the dishwasher.

I have one small work of prose published in PEACHFUZZ, a local Atlanta literary journal, and about 12 years of food service under my belt, so there are my credentials.

I've done it all, truly. Barista, food runner, dishwasher, server, prep cook, line cook, pastry assistant, head baker, lead garde manger, executive chef, home baker... The list begins to sound exhaustive and pretentious, but it's just to say that I've been in the weeds, I clawed my way out, and I'm still kicking in my own kitchen at home.

Gloop Baking started in 2024, when I first felt like I really wanted to get the hell out of the food industry for good. I was burnt. The hell. Out. 

I decided to start baking in my kitchen, selling goodies to friends and family for the fun of it for once. While there have been a lot of ups and downs since then, I'm finally at a point of feeling like I'm closer to where I want to be. Maybe not for the longest run, but for a good run, at least.

Queer In The Kitchen, on the other hand, started as an actual, legitimate dream I had one night. 

I dreamed about Julie Powell's real-life, since-archived blog, and the movie Julie & Julia. Amy Adams plays Julie Powell as she cooks (and blogs) her way through all 524 recipes of Julia Child's Mastering The Art of French Cooking. 

Like any good cook, I have both Volume I and Volume II on standby. Like any sane human, though, I have not cooked all 524 recipes. 

QITK is a product of fierce love, hard labour, and the muscle memory of dinner service or a 6am bake time worn into my very own hands.

I was inspired to share my own accounts in the hopes that I can do it justice. I hope you enjoy the recipes, the stories, the complaints, the reviews, and the everlasting on-again-off-again, very toxic relationship I've always had with food in general.

(Spoiler alert: It turns out really well for us, I think.)