23 Nov 9th–Nov 15th, 2023 phoenixnewtimes.com phoenix new Times | cONTeNTs | feeDBacK | OPiNiON | NeWs | feaTuRe | NighT+Day | culTuRe | film | cafe | music | ingredients that the more delicate suspension of a sourdough doesn’t always allow,” Sinclair says. “It’s a hearty ‘peasant’ bread and a meal in and of itself. I love using this method because it’s a workhorse, much like me. It nourishes, it’s unique, it feeds the whole family and it holds up well under pressure.” Sinclair grew up in Arizona, but says she didn’t have a typical childhood. “I was a weird child who loved reading cookbooks for fun and would often climb the peppercorn tree in my backyard and make little potions out of leaves, pepper and foraged flowers,” Sinclair says, “and I would prepare meals for my family and friends every opportunity I could.” Another passion, one for photography, also started young. “I’ve had a camera in my hand since the sixth grade when I first learned about film photography,” she says. Her love for photography and food naturally married when she started a food blog in 2000. “I started by writing my own recipes and also photographing them, learning how to photograph them better, learning how to cook better, so I eventually ended up near and around all things food all the time professionally,” Sinclair says. Despite a lack of formal training, the self- taught chef and photographer dipped her tasting spoon in every food opportunity that came her way over the next two decades. She worked her way through the industry as a breakfast and lunch cook at Lux Central, a barista at Liberty Market and eventually started doing food photography for restau- rants like Tacos Chiwas and the Larder + the Delta as well as running social media for Squid Ink Sushi and Bagelfeld’s. “If you don’t share what you’re creating, no one knows what you’re creating,” says Sinclair, who beyond making restaurant dishes look appealing and appetizing, is able to inject personality into each post. “I know what stories to tell,” she says. Sinclair also had her own food story to tell which she did through bread. In 2022, she started The Fates Bread Co. with her now-former partner Byron Carrick using recipes based on her mother Susan’s Dutch oven bread method. “All of my breads have elements that are harvested, sautéed, roasted, ground and fermented. It requires a lot of organization, and a lot of loud music to keep me grooving,” Sinclair says. But selling loaves to local restaurants and through online orders wasn’t enough for Sinclair. Inspired by a gloriously gooey grilled cheese with Havarti, caramelized onion and Kewpie Mayonnaise made by Carrick, Sinclair soon started a new concept: Sunday night grilled cheese pop-ups at Garden Bar. The weekly sand- wich suppers immediately took off and regularly sold out. “The secret to an amazing grilled cheese is good bread,” Sinclair says. “It has to be just the right thickness, not too thick or the heat can’t get to the cheese, and you have to have that nice, crisp crackle on the outside.” Paired with her fillings, playful combos that turn the melty handheld into a luscious flavor feast, Sinclair not only had the perfect vessel, but she also had a winning concept. Take The Kissel: Filled with Swiss cheese, locally-made Mrs. Kline’s pickles and Lay’s Dill Pickle potato chips with a crushed chip and Swiss crust for added crunch, it was a big hit and one of Sinclair’s personal favorites. “I love everything pickles, so it was a personal joy to create that one,” she says. Five months after Sinclair’s step back to focus on family and mental health, she has emerged rested, re-inspired, reinvigorated and ready to get back to her kitchen tricks. She recently joined chef Mat Meyer and his catering company Ansley Table as a cook and collaborator, and just rebuilt her website, with online bread orders returning soon. Sinclair also just announced grilled cheese pop-ups at Garden Bar on Nov. 25 and Far Away Wine and Provisions on Dec. 6. While The Fates Bread Co. may now be a one-woman, one-oven show, Sinclair continues to wear many hats – chef, baker, photographer, storyteller – all of them anchored by community. “Life has many twists and turns, many interests and many passions and as long as they all end up as a way to draw good people together to have good experiences and to do good in the world, that will forever be the heart and soul of everything I do and everything that comes out of my kitchen,” Sinclair says. She’s letting passion guide her to “many new and unexpected culinary adventures.” “And while I still do plan to bake loaves of Fates Bread Co. for my amazing clients, I also hope more and more to expand my culinary passion in the form of meals, private dinners and who knows?” she asks. Sinclair will let The Fates decide. The Fates Bread Co. Available at Garden Bar PHX 822 N. Sixth Ave. Far Away Wine and Provisions 3031 E. Indian School Road #10 Fatesbreadco.com The Fates Bread Co. breads are served hot with a side of garlic confit oil, grass-fed butter and seasoned salt at Garden Bar. (Photo by Chanelle Sinclair)
