It feels like Lexie Smith and Georgia Hilmer have been friends forever. Smith, a 28-year old, buzzed-about New York baker and Hilmer, now 23, who splits her time between modeling, studying at NYU, and finessing her photography skills, emit the kind of ease that usually comes from decades of conversation and a good number of adolescent secrets buried deep. In reality, however, theirs is a friendship that nearly never was.
The story goes that two years ago, the duo dated roommates and reluctantly struck up conversation after both of their relationships broke off. “I’d heard that Georgia was a younger model, so I wasn’t interested in her while I was dating my ex,” recalls Lexie, “but after that relationship ended, she came into the restaurant I cooking in and we used the exchange of recipes as a reason to swap numbers.” Respective cell phone numbers saved, the duo went on to form an enduring friendship and creative partnership to boot. It’s a relationship in which no topic is off limits and no emotional ask too big—which came in handy recently when Smith decided to quit her job to launch a new initiative called Bread on Earth. The duo's days are typically spent with Lexie fine-tuning a recipe while Georgia lingers with her camera and quietly frames the conversation in a photoshoot.
The scene was much the same when Semaine paid a visit: Lexie headed over from her apartment to Georgia’s industrial style Williamsburg loft, and as she baked a traditional Turkish pide, the duo reflected on their friendship, overcoming obstacles, the gluten-free phenomenon, and the next bright stages of their already accomplished careers.
Semaine: When did you become friends?
Georgia: “We were dating these guys and they lived together, but we didn’t talk the entire time. Then when we broke up with them, we found each other.”
Lexie: “Georgia would come and hang out with me while I was working the line at a restaurant and then she gave me her number so that I could give her a recipe for a kale salad dressing. After that, we made Valentine’s Day plans together because we were trying to avoid men.”
Semaine: How would you describe each other?
Lexie: “Georgia is actually very difficult to describe. She’s a tall, thin, and beautiful human, but her brain and mannerisms don’t always fit with her outward appearance. She’s an extroverted introvert and incredibly intelligent, but she presents her intellect in a very humble and unassuming way, so I think that those aspects of her sometimes take people by surprise. She’s also very curious, and I think that she believes in magic. Physically, I like to say that she has cloudy lips, because they’re pillowy and beautiful, and don’t have any hard edges. She also dresses like a teenage boy, doesn’t wear makeup ever, and is six feet tall—so you can always spot her in a crowd.”
Georgia: “Visually, Lexie is beige, sand, caramel, taupe, brown, and burnt toast. She has a very specific color palette to her and her life and I think that speaks to her larger aim of cultivating a place in the world that’s meaningful and comforting. She wants a lot from the world and has to fight against the forces that we all do as women, but she fights with particular verve and bite. I think her gift is seeing how big the world can be for all of us and her curse is that she’s frustrated by the world’s inability to yield to us. She is my spirit guide, big sister, mother, scolder or advisor—and we’re a very funny match. Her aura is very warm, like being inside a loaf of bread while its baking.”
Semaine: What drew you to your chosen professional fields?
Lexie: “For me, bread is honest. When you’re paying attention to the process and the ingredients that you’re using, there is integrity to it too. The actual process of baking is physical and humbling because you can’t always predict the outcome—you’re at the whim of external circumstances. I also think that I was drawn to the communal aspect of bread. Not in a cheesy way, but in the past, the local ovens were where the community met and there’s something special about that. Even now, if you talk to people about baked items from their childhood, you tend to get a really honest and heartfelt answer which then allows for a much more universal conversation.”
Georgia: “Modeling came to me naturally, [Georgia was discovered at a movie theater while she was still in high school], but photography was a total fluke. I took a lot of polaroids as teen and then I dated a guy right after I came to New York who gave me a point and shoot camera. I thought nothing of it at the time because everyone was snapping away on 35mm film, but then when Instagram exploded, I started posting my photos on the app. I had cultivated a following because of my modeling career, but then I got a couple of offers to shoot fashion editorials from behind the camera. Modeling is still my full-time job, but taking photos is my main creative outlet and brings me so much joy.”
Semaine: What are the most challenging aspects of your careers?
Lexie: “One of the things I run into quite often and find really frustrating is when people think of baking as ‘cute.’ It still has a stigma of domesticity and of women being sublimated to the kitchen because ‘that’s their place.’ In a non-neo feminist way, I think that there is actually a real power—and empowerment—in baking and being able to create something so incredibly basic and human that is also a provision. Cultivating lots of money and intellectual skills is important, but I think that bread can be intellectual and important too. It’s not just a way to make cakes for kid’s birthday parties. In truth, it has nothing to do with juvenile sweetness and everything to do with manual labour and human necessity.”
Georgia: “It’s been interesting trying to fit myself into the ‘professional photographer’ box because I’m pretty casual about the photos I take for myself. I recently enrolled at New York University to study as I wasn’t feeling super inspired or stimulated by modeling, even though it can be fun. I had deferred from college straight after high school as my modeling career took off, so it’s been really exciting to spend time exploring learning as an adult.”
Semaine: Lexie, what is your first memory of bread?
Lexie: “It’s interesting given my career path, but I didn’t really grow up with many culinary associations. If anything, my first memory of baked goods were the cheap and pretty crappy kinds from Jewish or Italian delis. I remember that my brother was a really picky eater and would only eat what we called French bread, but was really very cheap and poorly made baguette.”
Semaine: Georgia, how would you describe your artistic process?
Georgia: “I like to find photos. I guess that’s the best way to describe what I do. I carry a camera with me wherever I go and, as things happen, I document them. I don’t particularly go looking for them. I don’t have artistic ambitions for it. It’s more a personal documentary style project."
Semaine: Lexie, what’s your take on the gluten-free craze?
Lexie: “In the last 10 years there has been an influx of people who are gluten-free and companies that create gluten-free products. However—aside from the 1% of the population that actually has celiac disease—most people, myself included, are not really allergic to gluten. The issue is the wheat that’s been modified into a hyper productive crop that can withstand all kinds of weather to ensure a really high harvest yield. It started for a lot of reasons, but ultimately it’s this mutant version of wheat that makes people react so badly, not the gluten. I’m interested in the farms that are working to bring back heritage grains and use stone mills, which means that the flour will be a lot coarser and not processed. Heritage grain flour isn’t as good at making high rising white loaves as the mutant wheat, but it’s the grain that never made us sick when we were becoming human.”
Semaine: What upcoming projects are you both most excited about?
Georgia: “I’m shifting my focus back to school again as this spring semester starts. I'm looking forward to spending a lot of time in the library with my head stuck in my textbooks (the astronomy and sociology classes I'm taking are particularly enthralling). I hope that treating school like ‘work’ will free me to be more spontaneous with my photography. I want to return to the original spirit I started taking photos in—curious and haphazard—and spend my energy on the personal, diary-style photography I love the most. I also want to use my camera and resources to address the political turmoil we all find ourselves in in the United States too: Both by raising money through selling prints and by turning my lens on protesters and activists.”
Lexie: “I'm launching Bread on Earth, which is an all-encompassing initiative to preserve and celebrate bread traditions from around the world—primarily focusing on those hailing from regions of conflict or marginalized peoples. The incredible thing about so many of the recipes I’ve collected, is that they are remarkably similar across whole spans of continent, hopping oceans and mountain ranges. The site component of the launch is an effort to safeguard bread traditions in the face of the gluten-free age. On it, there will be a forum where people can tell the stories of their childhood in relation to food, share recipes, and ask questions. There will also be an interactive map that highlights breads from different regions and I will be developing recipes from what I learn from willing contributors and those I seek out. I intend that some of breads will also be photographed and the resulting images will be printed and sold to profit charitable organizations serving the refugee and immigrant community.”
By Elsa de Berker for Semaine.
Vintage F Photomic 35mm Film SLR with Lens
Connect Sofa | 3-seater open
The greene tote
3-Oven AGA dual control
Broste Bowl Nordic Sea
Jersey strappy top
Round Carved Wooden Bread / Cheese / Chopping Board
Oversized hooded top
Birdy Table Lamp
When Semaine asked Lexie about their respective styles? She compared Georgia to all of our 8th grade crushes (or maybe just hers)…and her own style more akin to a 70’s b**** meets occasional construction worker, meets 12 year old boy.
Georgia & Lexie's Art Gallery
Georgia and Lexie curated a selection of their works exclusively for our Semaine readers. Each work is a limited edition print, printed to order by the artists themselves. Pay special attention to Georgia's "Bougainvillea" and Lexie's "Hunted" whose proceeds will be donated to Planned Parenthood and ACLU respectively.
Photographic Print, Edition of 25
11" x 14"
Photographic Print, Edition of 20
11" x 14"
Digital Print, Edition of 25
10" x 10"
Photographic Print, Edition of 25
Photographic Print, Edition of 20
11" x 14"
Photographic Print, Edition of 20
11" x 14"
Lexie's Turkish Pide
Lexie shares her take on a traditional Turkish Pide recipe. From the physical process of making the bread to the childhood memories stirred up by the aroma...you may never want to buy bread again. Let's get back to the basics, use our hands, and remember what it is like to share bread in our community, no matter how great or small.
For Turkish Pide - Dough
Combine dry ingredients in a bowl while you heat milk. Once heated to about body temperature, mix in honey and oil. Pour all of it into the dry and stir to combine (use your hands!) If it feels rough and a bit dry, add a tablespoon more milk. (Depending on your flour it may take more hydration).
Knead all dough ingredients together until smooth- this will take 10-15 minutes by hand (you can let it rest under a towel for a minute or two throughout the process). Start in the bowl and then move to a clean countertop to finish the kneading. The kneading will take about half the time in a mixer on medium-low speed.
Once smooth and elastic, though still a bit sticky to the touch, form into a ball and place in a greased bowl. Coat with a bit of oil and cover with plastic or a towel. Let rise in a warm spot until doubled, about 1 hour.
Line a large sheet tray with parchment and grease it. Once domed light, press your hands into the dough to degas most of the bubbles. Dump dough onto the counter and cut into two equal pieces. Gently shape into rectangles and spread on the sheet tray, leaving at least two inches between the loaves. Push and pull the dough into rectangle that are about 1 inch thick. If the dough is springing back, let it rest for a moment before you continue. Brush or spray once more with oil and cover as it proofs. Proof dough for 40 minutes in a warm spot as you preheat oven to 450F.
Mix the yolks, milk and pinch of salt thoroughly in a small bowl and set aside. Dimple dough with damp hands, making whatever pattern you like. Brush with egg wash and sprinkle generously with nigella, sesame seeds and coarse salt.
Bake 15 minutes. Rotate and bake an additional 5-10 or until a rich golden brown. I've found that the time this bread needs to bake varies based on the oven you're using, so just look for a rich deep golden hue all throughout the top crust, and you'll know you're ready to eat. Once baked, cool breads on wire rack for 5 or 10 mins, or as long as you can stand. Bread will soften as it cools.
This bread is great with bright, juicy, astringent things- purple slaw (thinly sliced cabbage tossed in some glugs of white balsamic or rice wine vinegar, olive oil, lots of salt, and some honey to taste, with plenty of toasted sesame seeds), pickled soft boiled eggs, peppery greens, yogurt and tahini- or just about anything you can think of.
Flor de Aceite Olive Oil, Organic
Vintage Round German Bread Board
The happiest honey
Dough Scraper with Walnut & Brass Handle
Organic Free Range Eggs (Large)
Round Cream and Gray Canvas Bread Basket
Vintage Milk Bottle Small
Vintage kitchen tools
Sea salt flakes
Toasted White Sesame Seeds
Quick yeast 125g
At Home with Georgia
Step inside Georgia's Williamsburg industrial loft that she shares with her boyfriend and a family of plants.
We mix it up for you with a combined playlist from Georgia and Lexie.