our story

I remember the first time I baked a batch of brownies. I carefully opened a box of Ghirardelli double chocolate brownie mix and poured the contents into a mixing bowl. I read and re-read every instruction, measuring out the specific amounts of oil and water to add. I whisked the gooey, chocolatey batter together and poured it into a baking tray. Once the brownies were in the oven, I planted myself in front of the oven door, sitting, waiting and watching the brownies rise for the next 35 minutes. 

The brownies smelt heavenly once they were out of the oven. Waiting for them to cool down felt like the longest 15 minutes of my life. When I finally cut into the brownies, I remember thinking "weird, this isn't as soft and gooey as I thought it would be". The brownies were rock solid, I could barely bite into them without chipping my teeth. 

It's been almost ten years since I made my first batch of brownies and my love for baking has only grown. I can now proudly say that my brownies are soft, gooey and deliciously fudgy.