my story:

At the age of 19 I went to live in London with wide-eyed hopes of becoming a writer and came back wanting to be a baker. 

After living in the city for a bit, I realized that what I loved most in the world was visiting cozy bakeries, cafes and farmers markets (hello Borough Market!) to write, socialize and eat.   

In fact I loved the sense of belonging I found in London so much, that I actually came back home to Southern California wanting to start my own bakery. So after many cakes, cookies and career choices years later, I decided to start my very own online bakery of sorts, behold:

My hope is to create that same sense of love and belonging I felt in London through this space, by serving up wholesome bakery style food and inspiring you to transform your kitchen into a bakery of sorts too. A bakery that believes in whole foods, never-too-sweet-goods and nourishing our souls. 

I’m gathering that if you’re still here, you, like me, believe that there is just as much importance in a homemade chocolate cake, as there is in a fresh salad;

but luckily here, we eat mostly cake. 

Welcome to a more wholesome way to treat yourself my friend. I'm so glad you're here. 

Wanna be apart the self-named "treat-yo-self club?" Subscribe and receive special emails and recipes sent straight to your inbox, here.

the baker (Robyn):

I'm one of those people who could talk a mile a minute about baking, photography, psychology, and baby poop horror stories if you let me. I just get really excited when we start talking about you (and me) and life, and if we're having this conversation over ice cream and pie, consider me DONE. I am an ENFP and a yellow and a 7. So, I'm practically bursting at the seams with annoying enthusiasm. Don't worry though, I curb that enthusiasm with tons of realism... and fuel it with sugar. 

Speaking of sugar. Most baked goods are usually just too sweet (and full of garbage) and nothing else and miss out on the notion of being wholesome. Which is where I got the idea for the name of this site, I wanted a place where the treats (and words) were never too sweet, but sweetish.

 I make my goods with as many real, whole ingredients as I can get my hands on and avoid tons of over-the-top, complicated sugary frosting or artificial add-ins. I say no to GMO's and bleached flour. I say yes please! to organic, locally sourced, pasture-raised ingredients. You know, the real stuff that our grandmothers and great grandmothers used. I keep it real real, because the act of treating ourselves should be simple, indulgent and guilt-free of garbage. 

And my words. I always want this space to feel as real as sitting down with an old friend for a cup of cocoa. Nothing fake and nothing to hide (kinda like my baked goods! lol!) and hopefully you'll leave more inspired than when you came. 

My baking experience comes primarily from diligently obsessing in the kitchen; throwing failed hockey-puck like rolls at my brothers and devouring lumpy-I'm-gonna-eat-this-anyway-ice-cream, but also ranges from working in professional bakeries to teaching numerous cooking classes to freelance baking. I also studied food science at my university and recently graduated with honors from the culinary nutrition school. I recipe develop, shoot and style all of the photos and goods you see on here. (See more on my approach to photography and styling below.) 

I find ultimate joy in baking, teaching and treating. 

Wanna work together? Drop me a note by clicking the mail icon at the top of the site! I'd love to hear from you. 

the maker (John): 

Hi! I'm John, Robyn's best friend turned husband and I do all the video, hand modeling, coding and technical stuff around

I can still remember the first time I met Robyn and the very first conversation we had  - all we talked about was photography, cinematography and food.... seemed like a match made in heaven then and now! I am passionate about story telling and especially passionate about telling a story through video. I am the meticulous perfectionist who follows a recipe exactly (getting teased by Robyn in the process) and is really, really talented at eating! Haha and Robyn's making me say that I'm also talented in both creating beautiful video content, editing, figuring out anything technical out. I also occasionally step behind the camera to shoot some stills when Robyn says, Hey! Can you shoot this real quick? was all Robyn at first, but I jumped on board when I saw how much fun she was having. Hey, I'm a yellow too. Can you blame me? 

on styling + photography  + story telling:

I adore food styling and food photography. Like, it's my favorite thing ever besides food itself and my people. I've been dabbling in photography for a really long time - and got into food photography a few years ago when I took a portrait workshop on Vashon Island from the talented husband wife duo : one love photo. I realized while everyone was outside shooting the beautiful scenery, I was inside, styling and shooting pictures of my lunch. 

Food is so much a part of who I am. It reminds me of my boisterous, unorthodox family and the crazy memories that go with it - all of us sitting around a huge dining room table with mix-matched chairs, hot rolls being thrown by my grandmother across the table and laughter so loud you couldn't hear yourself speak. It reminds me of the time my best friends and I ate pudding cups in high school with no spoons and deemed the person who finished theirs first the best kisser. It reminds me of making pizzas as a kid in the summer with my dad - James Taylor blasting, and peeling fresh peas from the farmers market with my mom (later served with butter and salt) and it reminds me of the first meal I shared with John on our first date.  It reminds me of new friends I've met and have kept as we ate our way through Borough Market in London.

Food is such a big part of my story, and as people, I think it's a big part of all of our stories really, and I find it a privilege to be telling that story through styling + photography (and a bit of writing)


The Latest:

So! We're back! We were in Utah for a year (2016-2017) and now we're back home to Southern California. THANK YOU HEAVEN.  You can get the scoop on our move to Utah  here and catch more snippets of how we became a family of 4 here and pretty much catch up on my entire 2016 here. I give the full story on why we moved back to Southern California on Cocoa Chats, a new subscriber-only letter I send out weekly to my people. If you'd like to get on the list, shoot me an email (click the envelope icon at the top of the page) with the subject line reading "Cocoa" and I'll be sure to add you to the list. 

I'm totally on instagram and on facebook, come say hello! I love your comments and "likes" so much. Also! I LOVE my subscribers. You guys are my people. Subscribe to my self-named "treat-yo-self club" and receive special emails and recipes sent straight to your inbox from me, here. And don't worry, around here we never eat spam, just good ol' wholesome treats. ;) 

I'm a hugger, is that cool? (Me hugging you.) I'm so glad you're here. 

xo Robyn



I revealed my babbling, oversharing tendencies and wedding cake making experiences on this awesome podcast here

Food52, FeedFeed, VSCOFeedFeed, Food52, Culinary Nutrition 


All illustrations on (including our logo) were hand drawn by the talented Britt Fabello. Read more about our branding collaboration here