Dayna Evans is a freelance writer and baker from Philadelphia. She is currently the head baker at Downtime Bakery.
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.