Hi! I’m Sophie
a Moroccan-American baker with a soft spot for gooey, over-the-top stuffed cookies and decadent brownies. I grew up with my hands in both worlds—the heady scent of cinnamon and orange blossom water wafting from my dad’s kitchen, and the warm, buttery perfume of classic chocolate chip cookies cooling on parchment paper in my mom’s oven.
I live in the heart of California now, where the sun is generous and the ingredients are fresh year-round. I’m 31, and most days you’ll find me elbow-deep in cookie dough, taste-testing different fillings or scribbling recipe notes on flour-dusted paper scraps. What started as an after-school craving to make “something better than store-bought” turned into an obsession that eventually became my full-time gig.
I run a blog where I post the kind of recipes I wish someone had handed me when I first started experimenting—stuffed cookies oozing with tahini caramel, brownies with a hidden layer of speculoos spread, things that make your kitchen smell like you’ve just stepped into dessert heaven. My Etsy shop followed naturally, because friends and readers kept asking if I’d sell my premade mixes or printable recipe cards. I still handwrite little notes in every order—because even though it’s online, it’s personal to me.
I love mixing traditions. I’ll take inspiration from my dad’s almond-stuffed briouats and reimagine it into an almond marzipan-stuffed brownie. Or I’ll blend ras el hanout into a brown butter cookie dough for a cookie that surprises people in the best way. I’m not afraid of a little kitchen chaos. Not everything works on the first try—some of my best recipes were born from cookies that collapsed or brownies that refused to set until the third bake. I believe that’s where the magic is: in the mess, in the tweaking, in the second (or tenth) attempt.
My mission? To bring joy through flavor. Whether you’re a home baker looking to impress friends, or just someone who wants a foolproof recipe for a midnight snack, I want my kitchen to feel like your kitchen. You don’t need fancy tools or chef training to create something unforgettable—you just need curiosity, good ingredients, and a little bit of patience.
Thanks for stopping by my corner of the internet. If you’re into big, bold desserts with personality, I think we’re going to get along just fine.
Do you have any questions or simply want to say hello?
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