Martin Sorge

Martin Sorge in blue T shirt and jeans against purple background
Location: Chicago, Illinois
Expertise: Baking, wine

Martin Sorge is a writer, recipe developer, home baker. Paul Hollywood and Prue Leith named him the winner of the Great American Baking Show, streaming now on The Roku Channel. He writes a regular newsletter, Great Bakes, full of baking tips, recipes, and antics. Martin's writing and recipes have appeared in Food & Wine, the Chicago Tribune, Chicago Magazine, NPR, TRINK Magazine, Plate Magazine, and more. He is currently working on his first cookbook. Find out more about Martin at martinbakes.com.

Experience

Martin is a self-taught home baker who used to be afraid of baker’s math, measuring, kitchen thermometers, and latticing pie crusts. Now he's a baking expert who won the sixth season of the Great American Baking Show. Martin has appeared on NPR, WGN-TV, and in the pages of Food & Wine, the Chicago Tribune, Chicago Magazine, NPR, TRINK Magazine, Southern Living, Mashed, Bake Magazine, American Cake Decorating, and many more. Martin also spent many years as a wine industry professional in Chicago and Indiana.

Education

Sorge received his Bachelor's in English from Indiana University, Bloomington and his Master of Public Affairs degree in Public Policy and Economic Development from Indiana University's O'Neill School of Public and Environmental Affairs. He recently received a Certificate in German Baking from the Akademie Deutsches Bäckerhandwerk in Weinheim, Germany.

About Food & Wine

Food & Wine, a Dotdash Meredith Brand, is an award-winning online resource for anyone passionate about the culinary world. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel and home coverage, we inspire and empower people everywhere to discover, create, and devour the best in food and wine. Learn more about us and our editorial process.

Latest from Martin Sorge

Sourdough Spice Cookies
This Earthy, Nutty Flour Is the Easiest Way to Transform Your Desserts
Herbs at a market
The Unexpected Herb That Will Transform Your Desserts
Assorted fruit, a bottle of Malort, St. Germain and Campari in a photo composite with line drawings of bottles in the background.
The Best Booze for Spiking Your Fruit Desserts, According to a Pro Baker
Mushroom, Lentil, and Chestnut Mince Pie, Espresso Martini Pie, Georgia Peach Pie with Bourbon Whipped Cream, Almond and Strawberry Tart
The Best Type of Crust for Any Kind of Pie, According to a Pro Baker
Plum Galette
10 Sweet and Tangy Plum Desserts, From Galettes to Upside-Down Cakes
A ice cream cone in a photo composite over chunky ice cream.
How to Level Up Homemade Ice Cream With Chunks, Swirls, and More
lemon verbena plant or Aloysia citrodora bush in aromatic gardens in natural sunny daylight
How to Use Lemon Verbena in Desserts, Salad Dressing, and Even Cocktails
Michael Kress, a bread sommelier, sitting on the steps holding bread
Love Bread? You Could Be a Bread Sommelier
An apricot fruit galette with frangipane.
A Case for Baking With More Apricots
A cherry pie in a photo composition with sour cherries.
How to Buy, Store, and Use Sour Cherries in Pie and More
Bowl of chopped strawberries on a red surface with shadows.
Why I Will Never Cook My Strawberries and Neither Should You
Lemon bars in a photo composite with lemons falling onto a checkered tablecloth.
5 Ways You Can Use Lemon to Brighten Up Desserts
An apple pie and a pumpkin pie
Your Biggest Pie Baking Questions Answered
Christmas Stollen
Bake This Fruit-Filled German Christmas Bread for the Holidays
21 hrs 40 mins
The Great American Baking Show
5 Things I Learned From Competing on 'The Great American Baking Show'