Mary Lou Snow: Baker Bio
Mary Lou wants to "show off a sophisticated side to Newfoundland baking in the tent"
From: Conception Bay South, N.L.
Occupation: College physiotherapy instructor
Baking style: Refined Newfoundland nan
Signature baked good: "Croissants, because when I sent some express to my son in Montreal, the people at his work said they were better than they could buy in Montreal."
Is baking an art or a science? "I believe it is both. I believe baking is both art and science, definitely."
Butter tarts, raisins or no raisins? "I love butter tarts with raisins. Definitely. It just gives a different texture to it."
Mary Lou has been baking for 60 years since being inspired as a child by her aunt who was a baker at a local restaurant. She brings an extensive knowledge of baking from her personal collection of hundreds of baking books. She is a proud, born and raised Newfoundlander, a mother, and a grandmother, and remains extremely active as a college physiotherapy instructor. Mary Lou wants to show off a sophisticated side to Newfoundland baking in the Baking Tent.