Oh hey there! Nice to meet you. My name is Sarah, and welcome to Broma Bakery!

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.

OK, tell us more!

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.

You can also check me out on Instagram, Facebook, Twitter, Pinterest, and Snapchat: sarahfennell.

Thanks for stopping by! Happy eating!

25 comments

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Sarah – I’m Krista’s mother. I just had 2 of the oreo chocolate covered cookies for my breakfast (yes breakfast – going to the gym tomorrow) and they are amazing! Ironically – I had already printed off the recipe and was planning on trying these over the weekend before Krista gave me your samples. Definitely on my to do list – thank you!

Sarah | Broma Bakery
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Hi, Rene! I’m SO glad you enjoyed them. Do let me know how they turn out. Happy baking!

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lovely baked goodies…happy to follow you, please visit my space too

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Hi. I recently sent in info to subscribe to your website but haven’t received a confirmation as yet. Nothing in my e-mail or in my junk mail basket. Please advise.

Sarah | Broma Bakery
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Hi, Roberta! Thank you for subscribing. Depending on if you entered your email address in the sidbar of my site or clicked the subscribe button at the top, you should have been taken to a separate window that asked for a confirmation. You have to put in a bunch of numbers and letters (a capcha code) to confirm. Once you hit the confirm button, you should immediately receive an email confirming your subscription. If you’ve done all of this and still don’t see an email, check your spam folder to see if it ended up there. Hope all this helps, and thank you so much for subscribing! Please let me know how it goes.

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Hi Sarah! I love your photography skills and the recipes that you put up. I was so excited when I see all of these recipes and I still am. I have home bakery that I am currently running and browsing through your website, gave me a lot of inspirations. This feels like heaven hahah. I’m only 19 and I’m still learning. This website gives me the opportunity to learn other recipes!

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Hi, my name is Alina, I am a magazine journalism major, and I stumbled upon your article on the copycat levain bakery chocolate chip cookies and was wondering if you could tell me how you came up with the recipe and what was the process of getting it just right.
Thank you!
(Btw, love the website)

Sarah | Broma Bakery
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Hi, Alina! As you can see on the page, it’s not my original recipe! Wish it could’ve been, though 🙂

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Could you email me please?

Sarah | Broma Bakery
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Rashell, you can email me at Sarah (dot) fennel (at) gmail (dot) com

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Hi Sarah. I love your blog you are so talented. I am wondering where I can buy the popsicle milds that you used.

Sarah | Broma Bakery
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Hi Rose! Thanks so much. I emailed you the molds I used, but just in case, here they are!

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what a cool story and how awesome that you were able to combine your love of food and photography, while also enjoying a slower pace than the restaurant world.

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Hi Sarah,
Made your easy and delicious Oreo Coffee ice cream! I look forward to following you and making more of your wonderful treats. Keep baking and inspiring those who love to as well.

Sarah | Broma Bakery
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Hi Mary Anne! Thank you so much! I’m so glad you enjoyed the ice cream. Don’t be a stranger and let me know what you make next!

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I just made those delicious blondies! I made them with BOB’s Red Mill Gluten free flour. Only because the military commissary had the Gluten free four for less than $5 a bag. It was more expensive elsewhere. So worth it! By the way I may have a recipe for you to try. I have been making Italian desserts for my family for 35 years. I enjoy baking for my Congregation and family. My cheesecakes and Tiramisu’, are favorites among them. I stick to old fashion ingredients. I do not replace the Mascarpone.

Sarah | Broma Bakery
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That’s wonderful! Glad you enjoyed, Francesca. Cheesecakes are some of my favorites, too.

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Sarah,
Love your blog and your obsession with sweet treats. I have been baking professionally for 15 years and just now getting into photography (i know! what a waste of precious sweets to photograph). I found out about your blog through a link on Christina Greve’s blog. You both are very generous with your photography knowledge for us newbies who want to improve our food photos.
I’ll keep browsing and finding more inspiration on both photography and baking.
Thank you!
Best,
Paula

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Hi Sarah!

Just wanted to make a shoutout to you and your beautifully innovative and inspiring recipes. I recently decided to make every recipe that “calls” to me from the large online pile I have accumulated over the years and many of my very favore recipes have come from your Pinterest page! I am obsessed with every ice cream, donut and cupcake recipe that I have adapted from your recipes and just wanted to let you know that and say thank you for the blueberry pancake ice cream I had for breakfast today! You’re killin it!

Best,
Carli

Sarah | Broma Bakery
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Carly, thank you so much for the kind, sweet words. I’m so happy that I can provide a small dose of happiness and inspiration for your life! Thank you so, so much for following along. I so appreciate it!

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Hi Sarah,

I tried out the caramel filled brownie which turned out awesome and everyone at home relished it. to be more specific kids from 6 to my grany of 60 also enjoyed them to the core.
One suggestion from my side is that – It would be great if u can post some step by step pics as well for more clarity please.

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This is, BY FAR, the best food website I’ve ever encountered! Just discovered this morning, and I’ve spent the last 4 hours pouring over your recipes! Suffice it to say, I shall be shutting myself in my home for the foreseeable future until I’ve made everything you’ve shared! Thanks for the inspiration, amazing recipes, and engrossing tales! Truly an enjoyable experience!

Sarah | Broma Bakery
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Oh my goodness, thank you SO much! You just made my day. Enjoy, and let me know what you end up making!

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