Hey there, I'm Bruna!

My goal is to show you that anyone can achieve baking excellence by understanding the fundamentals behind it (that's why I answer most questions with "it depends").

I really believe anyone can bake exceptional goods if you know how things work, and that you don't need anything fancy to get there.

Truly. I mean it.

Ask me how I used a toaster oven to practice baking macarons while in culinary school.

Early Days

I was born and raised in Brazil, in a city called Campinas, where my family still lives. As it's the case with many bakers, my mom loved collecting cookbooks and I was always drawn to the ones that were devoted to baking. When I was eight years old, I baked a chocolate and coffee-flavored layered cake and fell in love with the craft.

A few years later, I enrolled in the University of Campinas, where I graduated with a degree in Food Engineering. There I had the opportunity to engage in scientific research, published a paper and worked as an intern and later on as an analyst at a leading soft beverage company.

In December 2011, I moved to Europe with my husband and never looked back. We've travelled to over 30 countries so far, which is something that I definitely bring with me on my recipes and approach to baking.

Culinary School and Settling on This Side of The Ocean

One day while wandering around a farmer's market close to Edinburgh Castle in Scotland (one of my bucket list places to go), I decided that I need to switch gears and focus into baking.

Since I was already living in Europe, the decision of moving to France came almost naturally. So I enrolled at Le Cordon Bleu in Paris, where I lived and studied between 2014 and 2015.

As all good things come to an end - arguably, to bring room for even better things - after I graduated from Le Cordon Bleu I moved to Canada, where I first settled in Toronto for a few years.

While in Toronto I was able to work in wholesale and boutique bakeries, French fine dining restaurants and managing events for thousands of people (from weddings to film crew and corporate parties).

When the chef life got the best of me, I landed a job as a Food Technologist in a leading meal kit company, where I worked my way up to become a Quality and Technical Manager, overseeing all ingredient categories and distribution centers.

Becoming a Mom and a Solopreneur

I am a mom of three littles that are definitely a bit adventurous when it comes to eating, which is all a chef mom could ask for. 

Motherhood is something that shift your priorities, and being close to my kids while they're still little is the most important thing. But if you've been reading and following so far, doing nothing is not exactly something I'm used to.

That's How I Got Here

While looking for a chunky cookie recipe to bake for my kids, I started playing around with a recipe from my chef days to see if that was something I could do. The result was my Sky High Chocolate Chip cookie recipe and, well, that was freaking phenomenal.

Having a baking blog since 2013, I didn't think that selling recipes was even a thing. But this cookie recipe was really outside of the curve and I thought I could give it a try and see if people would be interested in getting it.

I posted it online and I was seeing a bit of interest here and there, until one day it just blew off. I became very active in the gourmet cookie community, and try to give back in equal measure all the love and support I've received so far.

My recipes have reached thousands of people so far and helped many home and cottage bakers get significant sales. All the quick advice I freely offer to the gourmet cookie community have helped people tweak their own recipes, achieve their baking goals, improve their photography skills and streamline their business in a way that brings them more time to spend outside of the kitchen.