Hi there! I’m Callie Monroe, a 36-year-old pastry and mixology enthusiast living in Asheville, North Carolina. Nestled in the Blue Ridge Mountains, this little town has been my creative playground for the past decade. My kitchen smells like vanilla beans, brown butter, citrus zest, and sometimes, a hint of bourbon—depending on the day and the dessert!

My love for desserts started way before I knew what a bain-marie was. I grew up in a house where birthdays meant three-layer cakes from scratch, and snow days were just another excuse to bake something warm and gooey. My grandmother, who could whip up a lemon chiffon pie with her eyes closed, taught me that baking is less about precision and more about paying attention—to texture, to scent, to the mood of the dough.

After a few years in a more corporate job that never quite felt right, I finally traded blazers for aprons and enrolled in a local culinary school. It was the best decision I ever made. I fell hard for the science of baking and the artistry of cocktails. Who knew burnt sugar and rye whiskey could become best friends in a dessert? Or that rosemary syrup could take a gin fizz from good to unforgettable?

Now, I spend my days experimenting with flavor pairings, sharing recipes on my blog, and hosting cozy dessert-and-drink pairing nights at my home. Think homemade cardamom donuts with mulled wine or lavender panna cotta with a chilled elderflower martini. I like to keep things playful, and I don’t believe in fussy rules. If your meringue collapses, turn it into a trifle. If your cake sinks, call it rustic. Cooking, to me, is joy in motion.

I write and bake for fellow food lovers who find magic in melting chocolate, in muddling herbs, in that moment when sugar starts to caramelize in the pan. I want you to feel like we’re in the kitchen together, covered in flour and laughing about the time I accidentally salted my whipped cream. (Yes, it happened. No, it wasn’t terrible.)

So whether you’re a longtime baker or just someone who loves a good crème brûlée, I’m here to share what I know, learn along the way, and toast to all the sweet, messy, glorious moments in between. Welcome to my world—let’s make something delicious together.