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When I first started out as a food writer in the late 2010s, I distinctly remember the blogs I read religiously. A creator that kept coming back to me was Sarah Fennell of Broma Bakery. Before the shoot, I looked at our DMs and realized that we had been exchanging messages for almost 10 years. Sarah has an undeniable skill when it comes to making the baking process approachable, interesting, and most importantly, fun. Her recipes are always an instant hit. Some of my personal favorites I’ve made over the years include her pistachio cake and brownie cookies.
Broma Bakery’s Sarah Fennell shares her baking secrets
In her New York Times bestselling first cookbook, Sweet Tooth, Sarah created a collection of everyday favorites and treats that combines nostalgia and sophistication to immerse everyone in the joy of baking. I urged them to donate. A few weeks ago, I made some of my friends an oatmeal cream pie recipe from this book, and they all loved it!
We enjoyed an afternoon of fun with Sarah before our vacation. Sarah shared her favorite fun tips, behind-the-scenes secrets from the kitchen, and two recipes perfect for your Thanksgiving table.
Please tell us about your career and entrepreneurship. What was life like as an entrepreneur?
It’s busy and always changing! But that’s also what I like about it. Every day is different, from being in the kitchen testing recipes and filming social videos, to sitting on the couch all day doing meetings and emails, to going to events and networking with people in the food field all over New York. It’s so versatile! But interestingly, as an entrepreneur, I feel like no matter what I’m doing, I’m always “on” and thinking about my business in some way.
What has been your biggest learning over the past year?
My biggest evolution over the last year has been integrating myself more and more into the business. For years now, I’ve been able to let food and recipes shine just the way they are. Now, people increasingly want to hear from me, such as what I’m wearing, what training classes I’m attending, and what movies I’m watching.
This is an interesting shift similar to what we’re seeing across the influencer industry. People are increasingly interested in the people behind brands.
It was a learning curve for me because I’m a person who likes to separate my personal and business life. So it was a challenge for me to integrate both seamlessly and in a way that still felt natural to me.
Which recipes from your new cookbook, Sweet Tooth, do you refer to at gatherings?
I think desserts are generally meant to be shared. Sweet Tooth has many recipes perfect for gatherings. Brown Sugar and Walnut Dutch Apple Pie is perfect for Thanksgiving and is truly the perfect apple pie. Raspberry Croissant Bread Pudding is incredibly easy to make for brunch, yet feels classy and special. Strawberry shortcake cake is very popular during the warm season. Nutella Smith Island Cake is probably the recipe I’m most proud of and it’s a knockout cake that will wow everyone. Obviously there are a lot of things I like!
How did you learn to cook? What determines your approach to food?
I’m completely self-taught. My mother had a huge sweet tooth, so growing up there were always brownies in the fridge and cookies on the counter. But at the same time, my mother is not a very technical baker. She replaced the melted butter with room temperature and wondered why her cookies weren’t turning out the way she wanted. (Pro tip, melted butter and room temperature butter bake very differently!).
I learned it on my own through trial and error. When I was in college, I started by making other people’s recipes and gradually began to understand the science behind baking. After a while, it became second nature.
In terms of what informs my approach to food, I’ve always looked to people who enjoy baking and desserts as much as I do, but don’t necessarily have the knowledge to make the perfect chocolate chip cookie. I’m thinking. One of the things that I think is really special about this book is that there are a lot of times throughout the recipe instructions where I’m “talking” to you like you’re a friend. It will help encourage you and keep you going along the way. I am in the process of becoming a better baker.
Please tell me about your home.
We found our home online through Compass Listings. I’m very satisfied. The owners were very particular about renting this home to tenants who would treat it with the same care and love as this home. I think that’s what makes this house so special. It feels like home.
I just moved in a few months ago and I haven’t changed anything because I don’t know what will happen in the near future. (If I end up moving in a year, I don’t want to go painting!) The space was already so cozy that I didn’t need to do much. The kitchen and dining area are my favorite places in the house. I love the floor-to-ceiling windows and the view of greenery (which is so special in the middle of New York City). I love the contrast between the marble island and the black furniture. I like the chevron pattern on the wooden floor. The whole space feels really inviting.
What does a great gathering look like to you?
In addition to making your guests feel special and valued, you should consider how to make them feel comfortable at your gathering. Comfort is very important to me whenever there are gatherings of people. We want people to feel relaxed, not formal or formal, which is often the case at dinner parties. I love welcoming people with drinks and food, but I also like to play music to ease the initial quiet. My husband and I both love games, and we find that playing games during appetizers is a great way to get people to relax and have fun.
Describe your typical day.
I usually wake up at 7:30am and immediately start training at home. I’ve noticed that when I’m still sleepy, I can just trip myself up later in the day instead of convincing myself to get out of there (lol). From there, I might take my dog to the dog park a few blocks away or jump on the computer. I like to work on emails first and then get into a late night meeting. I like to eat lunch around 12pm and then start shooting videos for the day. I usually shoot from about 12:30 to 4:30 and finish three recipes. Then I check my email again and, if I’m lucky, sign off by 6 or 7 p.m.
What products do you use on the table?
The most delicious twist on a classic.
Prepare to bake repeatedly.
What are the essential cooking tools?
KitchenAid stand mixers are versatile and convenient. Every bakery must have one!
What is your favorite cookbook?
I love books that have lots of different types of dishes that can be made into a whole meal. My favorite cookbook author is Ottolenghi. He is very creative and does a great job of layering flavors. Lately I’ve been cooking with Pass the Plate and Seriously So Good. Both Carolina and Carissa are good at creating creative meals with relatively few ingredients.
What are some things you always have in your refrigerator?
butter. Literally full of butter. Milk and eggs are also essentials for bread making. Also, random cake slices and square brownies. And what about hummus? I’m obsessed with hummus.
Is there anything that scares you when it comes to entertainment?
Tablescapes can feel like a lot of pressure. Get cute napkins and plates to match the season and occasion…there are so many! But at the end of the day, I think people don’t care what the table looks like as long as the food is good.
What is your signature dish that is perfect for entertaining?
I love cheeseboard apps. It’s such a fragile, choose-your-adventure moment. For dinner parties, I love a good risotto or orzo, along with a simple protein like roasted chicken or grilled steak with a delicious marinade. And I always choose a super simple salad like arugula and parmesan and lemon vinaigrette.
What is your favorite conversation starter?
I actually love putting conversation starter cards on the table during dinner.
What are the rules for a stress-free party?
Let’s have a drink while I get ready (lol).
Fill in the blanks:
The perfect meal is one that leaves everyone full.
It wouldn’t be a dinner party without some good conversation.
Every cook should know how to: How to make desserts 😉
