Highlights
- 15+ years crafting award-winning brownie recipes
- Authored 'The Art of Decadent Brownies'
- Featured in Bon Appétit
- Baking Magazine
Sarah Mitchell is a classically trained pastry chef with over 15 years of experience perfecting indulgent brownies and dessert bars. She's worked at renowned NYC bakeries including Dominique Ansel Bakery and Levain Bakery, and authored the cookbook 'The Art of Decadent Brownies.' Her red velvet brownie recipe won the American Baking Guild's Innovation Award in 2019.
— Sarah Mitchell
Expertise
Sarah Mitchell has dedicated her career to perfecting the art of indulgent brownies and dessert bars. With over 15 years of professional baking experience, she's worked at some of New York's most celebrated bakeries, including Dominique Ansel Bakery, Levain Bakery, and Magnolia Bakery.
Education
- Le Cordon Bleu Pastry Arts Certificate
- Professional Baking & Pastry Diploma
- Advanced Chocolate Work Certificate
Certifications
- Certified Master Baker
- ServSafe Food Handler Certification
- Professional Pastry Chef Certification
