My wife is a baker at the Branded Butcher here in Athens, Ga. We joke that if she were to start a blog to document her life in flour, sugar and eggs, she could call it the Branded Baker. It's a clever name, but maybe doesn't strike the right chord for what she'll be doing, say, if a year or so. In the restaurant business, you're never in one place for too long. So why brand yourself (sorry about that) through an employer.
Nonetheless, she should blog about her work. Her bosses have given her pretty much the run of the place, only making suggestions to her vision and not micro-managing it.
Also, I need practice taking photographs of, well, everything. A match made in our marriage. Her dessert menu offers cookies and milk, and the recipes she inherited were quite good, but the cookies pictured here are more her style. To be specific, the oatmeal creme pie and the Mexican chocolate Oreo are recipes she started working on before her current post; they're riffs on both her Alabama upbringing and her devotion to Thomas Keller's "Bouchon Bakery" cookbook.
Said blog is not yet up-and-running, but stay tuned.