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 and baking for my mother, even climbing the counters like a monkey to get to the high up cabinets in order to pull out the fancy champagne flutes for a sassy breakfast in bed, Mother's Day style. Blame my Italian grandma & great grandma for this kitchen gusto: they both adored creating for others & passed that joy onto me.

Experimenting with making healthier & allergen friendly baked goods was always of great interest to me since I was diagnosed with Type 1 diabetes at age 4 & have battled many food allergies & chronic conditions my entire life (curious? I'm sharing this journey on Instagram). I majored in Dietetics + Health & Wellness with a specialty in psychology & food science. I always had an intense passion for learning about the food science aspect of baked goods, so I embarked on grant research: 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 make common baked goods a little healthier without sacrificing flavor. My original research was focused on tofu & then another on chia seeds. Post graduation, I moved to Costa Rica & needed something to entertain 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 felt like a part of me was missing, so I started baking for friends & family. Eventually, they asked me to hold my horses, they were full. But the generous feedback allotted me the confidence to begin selling to others. I am continually creating new recipes & learning new techniques, 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.

Our creations include as many local ingredients as possible: eggs, flour, dairy, honey, fruits, veggies, herbs, brews, wines & other wonderful Finger Lakes area items. Our 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 for your support!

~Racquel