Rai Dimmitt has over fourteen years of food industry experience. In that time she has worked in bakeries, restaurants, manufacturing facilities, and greenmarkets. Though her path has not been conventional, and even at times a bit chaotic, the consistent throughline has been a deep love of quality ingredients, an appreciation for the land from which they came, and a desire to preserve them using techniques that have been around for generations. Whether it’s fermenting, jam-making, curing, or pickling, Rai seeks to capture the moment these foods are at their peak to be enjoyed another day with the people she loves. Currently she’s slinging dough at Shewolf Bread Bakery and working on a sandwich shop with her dear friend and chef Raina Robinson.