Yes, she really is a farmer’s daughter
April McGreger first learned the art of preserving at the elbow of her mother and grandmother in a small Mississippi farming town. Her wanderlust led her to a master’s thesis on a volcano in Italy before the call of kitchen could no longer be ignored. She worked her way into a pastry chef position at the nationally acclaimed Lantern Restaurant in Chapel Hill, NC. There she honed her skills and her palate while discovering her passion for working with seasonal local fruits. She spent years researching vernacular preserving traditions around the world and experimenting in her home kitchen before founding Farmer’s Daughter in 2007.