Oh hey there! Nice to meet you. My name is Sarah, and welcome to Broma Bakery!
How did Broma Bakery start?
It all began in 2010 when one homesick-for-mom’s-cookies college student decided to blend her love of photography with her insatiable sweet tooth. What started off as a way to document my mom’s recipes quickly became Broma Bakery.
Since 2010, I’ve inhabited 7 different kitchens, kicking off in NYC, pit-stopping in my hometown, landing myself in various not-so-classy student apartments in Ann Arbor, MI, living in my dream loft, and most recently moving to Detroit. Within that time, I transferred colleges and subsequently graduated (NYU-University of Michigan), worked as a marketing manager for a restaurant group, found the love of my life, went from despising yoga with a burning passion to being a huge fan (Namaste), got some cool publicity on my little blog, and ate a ton of sugar. I’m currently working full time on Broma Bakery in my tiny kitchen.
Tell me more about you!
Growing up in Boston, I was surrounded by great food. From Italian pastries to mom’s cookies, I grew up around food. Naturally, I started working in the restaurant industry when I was 15. I loved the fast-paced atmosphere, being part of a community, and making people happy through food. Since then I’ve been a host, server, head cake decorator (lol), farmer’s market worker, assistant manager, catering coordinator, and marketing manager.
Throughout this time, I was obsessed with photography. I would photograph friends, abandoned buildings, cities, and do street photography. Really, anything I could point my camera at. Check out my portfolio site here!
For a long time, I thought I wanted to own my own restaurant(s). But as I became more and more involved in restaurants, I realized that the constant grind, hours, and general culture of the restaurant industry was wearing on me. I loved food, and I loved serving food to others, but knew there could be another way to do so.
It came together naturally that Broma Bakery would be the place I could share my love of food with others, while indulging in my passion for photography. Now, I am able to make people happy (or so I hope!) in my own way. So I quit my job, and started working full time on Broma Bakery in September 2014. I haven’t looked back since.
What do you use to photograph?
I photograph everything using a Canon 6D. I shoot mainly on a 100mm 2.8 lens, but sometimes whip out my 24-70mm 2.8. I always shoot in natural light, and use Photoshop and Lightroom to edit my pictures. Find out what’s in my camera bag here, and find out how I edit here!
Do you have any partnership opportunities?
Be it sponsored posts, recipe development, or food blog photography, I work with a variety of clients to suit their needs. For more information and to get in touch, email hilari [at] bromabakery.com, or visit my Contact page.
Thanks for stopping by! Happy eating!