Welcome to My Kitchen!
Hello, I’m Amelia Brooks, a third-generation baker who learned the art of patisserie at my family’s small-town bakery before taking my passion to culinary school and eventually to some of the most celebrated pastry kitchens in Paris and New York.
After years of crafting elaborate desserts for fine dining establishments, I’ve returned to my roots with a focus on approachable yet impressive baking techniques that home bakers can master. My recipes balance classic methods with modern flavors, resulting in desserts that feel both nostalgic and fresh.
When I’m not developing recipes, I’m teaching virtual baking workshops, collaborating with artisanal flour mills, or working on my upcoming cookbook that explores heritage baking traditions across cultures. My work has been featured in Bake from Scratch magazine, The New York Times, and on several baking competition shows.
I believe baking is both a science and a form of self-expression. My goal is to demystify the process while encouraging you to add your own creative touches. Whether you’re making your first pie or tackling laminated dough, I’m here to guide you through each step with detailed instructions and troubleshooting tips.
Flour, butter, sugar—these simple ingredients create moments of pure joy. Let’s bake something wonderful together.