Why.

For years, I’ve been known as a cake artist. But lately, I’ve felt something deeper calling me back into kitchen, centered at the stove. Not just to create—but to cook. To write. To remember. To share. To preserve the recipes that raised me and find inspiration in the feelings they provoke. Salt & Sentiment is my chef’s table. Thank you for pulling up. Please stay a while. There’s more to come.

The Bess Pound Cake

Baked into holidays, hustles, and handwritten notes, this pound cake has held down generations of my family — from the back of our soul food restaurant to the front of my baking business. It’s buttery caramelization is subtly rich and unapologetically good; An appropriate tribute to our culinary legacy.

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Salty Oatmeal Chocolate Chip Cookies

This is the kind of treat that satisfies my craving for comfort and complexity—a bite with something to say. What I love about it is the way browned butter sets the vibe—nutty, deep, and rich. Toasted oats and subtle spice add whispers of nostalgia and then the melty dark chocolate remind me I’m good and grown. Then, right at the end, a scatter of flaky salt brings everything full circle in the best way. It’s a little bit of everything: warmth, edge, and indulgence. A good bake, yes—but also a good mood.