Dayna Evans is a writer and baker from Philadelphia. She is currently the head baker at Downtime Bakery and a former staff writer at Eater.com and editor of Eater Philadelphia. Dayna was a senior editor at local arts publication Impose Magazine, a contributor to The Hairpin, then a staff writer at Gawker.com. In 2015, she was hired by New York Magazine's the Cut, where she was a senior writer covering women in the workplace. There, she created the column How I Get It Done and developed the column I Think About This A Lot. She transitioned into a full-time freelance role at the end of 2017, and has been happily writing for a number of publications since.
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The Town That Panettone Built
A tiny medieval village hidden inside a national park produces world-famous Sicilian panettone
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Gifts for the Person Who Knows Food Is Always in Style
The coolest restaurant merch and food fashion to give this year
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I Freaking Love the Apple Database
Welcome to Orange Pippin, a fruit enthusiast’s fantasia
Butter Is Back and Better Than Ever
Whether you want to make a butter board, bake a batch of cookies, or reach for the European-style spread, there’s a lot to know about butter
