About
Hi, I'm Sarah
A pastry chef with two kitchens
Ten years in professional kitchens, and a very stubborn belief that home bakers deserve recipes that actually work.
I trained as a pastry chef and spent a decade in restaurant and bakery kitchens before I started writing recipes for home ovens. These days I split my time between the States, where the blog and digital shop live, and Mexico, where I bake small-batch cookies for a growing list of neighbors.
Everything published here is tested at least twice — once in a professional oven and once in a very ordinary home one. If a recipe only works with specialty equipment, it doesn’t make the cut.
The e-books and video tutorials are where I go deeper: the technique, the timing, and the reasons behind the steps, so you can bake the thing and then bake it your way.