About

Sinfully Delicious Baking Co. has been a life-long hobby that bloomed into a business.
I am told that it all began when I was about three years old & started cooking & baking for my mother, even climbing the counters like a monkey to get to the highest cabinets to pull out the fancy champagne flutes for a sassy breakfast in bed. Blame my Italian grandma & great grandma for this kitchen gusto: they both adored creating for others & passed that joy to me.

Experimenting with making healthier & allergen friendly baked goods was always a near & dear interest to me. I was diagnosed with Type 1 diabetes at age 4 & have battled many food allergies & chronic conditions throughout my life. I majored in Dietetics + Health & Wellness with a focus in psychology & food science. My intense passion for learning about the general basis behind baked goods lead me to embark on grant funded research alongside my degree: how does gluten develop & how do you bake without it; how to adapt vegan & gluten free recipes while yielding similar texture, taste & structure (naturally); how to manipulate recipes to be a little healthier without sacrificing flavor. My research focus was on tofu, initially, with a subsequent project on chia seeds. Post graduation, I moved to Costa Rica & needed something to occupy me during the rainy season, so I began baking bagels with a friend in our teeny tiny propane tank dollhouse-sized oven in our apartment: it fit four bagels at a time. Adventure & mishap doesn't even begin to describe the catastrophes we created in that kitchen! Thereafter, I moved into a different place with a dream oven that allowed me to bake twelve bagels at a time (big dreams). My friend & I walked the streets of Montezuma explaining what a bagel was, soon making the move to the farmer's market & then to a favorite cafe. Bagels were a hit!

Upon my return to NY, I started baking for friends & family; eventually they got full, but the generous feedback allotted me the confidence to begin creating for others. I am continually conducting research & developing new recipes, enjoying the adventures along the way, even when I accidentally poof cocoa powder or a fresh batch of baking powder (yup, I make my own) all over myself.

My creations include as many local ingredients as possible: eggs, flour, dairy, honey, fruits, veggies, herbs, brews, wines & other wonderful Finger Lakes area items. Flowers are grown in our own gardens without any sprays: another life-long hobby that has turned into something bigger & oh so entertaining to watch.

Thank you so much for your support!

~Racquel

Mum & Me