About Bruna • Kitchenlicious

Hey there, fellow baker

I'm Bruna! Welcome to Kitchenlicious, it's so nice to see you here!

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 have a good set of recipes, 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 for the first time 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 a unique perspective 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 the Edinburgh Castle in Scotland (which was one of my bucket list places to go), I decided that I needed to switch gears and focus on baking.

Since I was already living in Europe, the decision of moving to France came almost naturally. So I enrolled in the Pastry Diploma 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 manage events for thousands of people (from weddings to film crew and corporate parties).

When 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.

Now in the spring of 2025, while still pregnant with my fourth kid, my family and I have decided to pack up shop and move to sunnier skies and warmer temperatures once again, settling now in Dallas, TX, where we're currently living (and loving!).

Becoming a Mom and a Solopreneur

I am a mom of four 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 shifts 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.

Now a few years after solely selling recipes, I've decided to expand my reach and bring my creativity and creations on this blog for everyone to enjoy.

What you will find on this blog

On this blog, you'll find recipes and tips designed to help home and cottage bakers create elevated treats that stand out, all while staying compliant with most cottage food laws. With years of experience as a pastry chef, I break down professional techniques and recipes into simple, approachable steps so you can bake with confidence and wow your customers. My goal is to make baking fun, rewarding, and provide you with recipes to set you apart from the competition.

I truly believe baking should be joyful, not stressful. That's why I keep my recipes flexible, with easy instructions, simple swaps, and variations so you can make each treat your own.

Thank you for being here and letting me share a piece of my kitchen with you.

I'd love to stay connected-come say hi on Instagram, TikTok, YouTube, or Pinterest, or drop me a note anytime if you have questions or just want to chat about baking.

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