After years of pretending to be a normal, well-adjusted mom in her thirties, I’ve finally given up on trying to hide it. I don’t fit into the world of aesthetic pastel bakery bloggers. Sprinkles & Sin has been my passion project for nearly half of my life, and it has evolved with me over the years. I tried to force it into being a cookie-cutter cottage food operation, a commercial bakery business, and even a gourmet dog treat bakery, and none of those things have felt right. So here I am, a thirty-something year old goth kid trying to figure it out as I raise my son and work towards a PhD.

My love of Halloween, musical theater, punk music, gothic aesthetic, rockabilly, art, and all things strange and mysterious collided with the love of baking instilled in me by my grandma at a very young age. Toss in a lifetime of undiagnosed neurodivergence and a sprinkling of trauma, and the result is Sprinkles & Sin. My photos aren’t posed or polished, my spatulas and bowls don’t match, and my taste testers are a ten-year-old, a professional chef, and occasionally every band on the bill of a Saturday night show at my favorite dive bar. For the first time, this recipe feels right.