Rae Wall

Meet Rae Wall – Scientist Turned Baker, Triathlete, and Resilient Creator

Life often takes us down unexpected paths, and for Rae Wall, those paths have run in parallel, shaping her journey in ways she never imagined. With a degree in Medical Laboratory Science, Rae spent nearly a decade in the medical field before circling back to her first love: baking. Now, as the lead baker and kitchen manager at High Point Creamery, she blends her background in science with the art of pastry, crafting ice creams and laminated doughs—her specialty, Kouign Amann—with a precision that mirrors her years in the lab.

But baking isn’t the only path Rae runs. Quite literally, she’s a triathlete, pushing her body and mind through the grueling rhythms of endurance training. She has completed four Half-Ironman races, and this summer, she’s chasing a new challenge in the Boulder Peak Series. The structure and discipline of triathlons parallel the meticulous craft of baking—both demand patience, precision, and a willingness to embrace the process.

Alongside these pursuits, Rae also walks a parallel path with Hereditary Angioedema (HAE), a rare genetic disease she was born with but didn’t get diagnosed with until she was 26. For years, it felt like an unrelenting road of struggle and uncertainty, but over time, Rae learned to move forward with it, rather than against it. Instead of seeing her diagnosis as an obstacle, she now sees it as a companion—one that has shaped her resilience, strength, and perspective.

Whether she’s folding butter into dough, training for her next race, or navigating life with a chronic illness, Rae embodies the beauty of parallel journeys—each one shaping the other, running side by side, making her who she is today.