Last updated on July 18th, 2024.

Hi there, I’m Dee,

Welcome to my little sweet corner. If you are a passionate baker with an extremely sweet tooth and you spend your days baking, thinking about baking, and talking about baking, then you are at the right place, and I am thrilled to have you here.

A little about me

Born and raised in Israel, I moved to the United States in 2008 after meeting my American husband.  Moving was a significant change; I had to say goodbye to my family, friends, and country, but it was also when I picked up a spatula and an oven mitten and started baking.

For a while, I worked as a pastry chef assistant, then as a cake decorator at a retail bakery, and for a short while, I even had a small Jewish Baking business. After that, it was time to leap of faith and start my baking blog, One Sarcastic Baker. 

My inspiration

I grew up with simple cakes and cookies like Orange Cake and Chocolate Rugelach, which are a source of comfort to this day. I also have a weird obsession with breakfast pastries.

My biggest inspiration is the people I meet, my Jewish heritage, and Israeli culture. No matter the circumstances, the conversation always leads to their favorite dessert growing up eating and a nostalgic story. (And always, it involves a grandmother.)

That’s how I discovered this Karpatka, a Polish cream puff cake, Cornetti flaky and airy Italian Croissants, and this tangy, sweet, and creamy Spanish Burnt Cheesecake. Of course, my very own nostalgic recipes like Suganiyot , chubby and sweet Israeli donuts filled with jelly, Strawberry Jam Cookies, and Israeli Chocolate Rugelach

Baking Science

My baking science journey started back in 2008. Back then, I could not find a book about baking and science besides How Baking Works. So, it was up to me to search, learn, and connect the dots. I spent the next decade-plus learning everything I could about food science, experimenting, falling, and asking questions.

You don’t have to be a science nerd like me to bake or enjoy this blog, but if you are, check out that I have some good news for you. In 2022, I published my first cookbook, “Baking Science,” a collection of recipes that exhibit how baking science works. 

Baking Science Articles 

Contribution to Epicurious’s on What Is Cream Of Tartar

Contribution to Inverse Science Magazine’s on Air in baking

My articles for Bigger Bolder Baking

Baking soda vs. Baking powder in cookies

Enhancing the flavor of sugar

Getting Bread To Raise

Podcasts & Youtube

The Stories Recipes, About my Jewish Israeli Heritage.

The Storied Recipes, About My “Baking Science” cookbook.

Pastry Art Magazine, About the Science of Baking

Gemma Staford and I are making chocolate pancakes.

Other Contributions

Bake From Scratch Holiday Cookies Edition

One Sarcastic Baker Mission

One Sarcastic Baker is a place to inspire and empower baking enthusiasts of all skill levels to venture on a delightful baking journey. Dedicated to sharing a diverse collection of mouthwatering recipes, expert tips, and creative techniques that enhance the art of baking and make it accessible to everyone. My passion lies in fostering a warm and welcoming community where bakers can exchange ideas, celebrate their success, and overcome challenges. One Sarcastic Baker is committed to promoting the joy of homemade treats, inspiration, nostalgic moments, and the sheer pleasure of creating delectable masterpieces in your own kitchen.

Join me in my mission to turn every kitchen into a heaven of sweet indulgence and baking exploration! 

How to join the community?

I am always excited to receive your emails; questions like why a recipe did not work, whether I can recreate your nonna’s pasty, or what you can do with a shiny jar of pistachio paste are my favorite emails. So feel free to email me at

Make sure to sign up for the email list and stay updated.

Follow me on my social media channels




Join our Facebook group: The Sarcastic Bakers Group


I have an obsession with morning pastries, coffee, and custard desserts.

I love running, which is my favorite and only form of meditation, and I am totally a mountain and winter person. Yep, I am all about those boots!

As a child of the 90s, I am a die-hard rock fan, and live concerts are my favorite form of entertainment. I got to see live Pearl Jam, Red Hot Chilli Peppers, Eddie Vedder, The Wallflowers, Taj Mahal, Bonnie Raitt, The Rolling Stones, Pink, Chris Cornell, Lizzo, Bob Dylan, The Record Company, Heart, and triple the number of Israeli artists.

Have Any questions?

If you have any questions, comments, or requests, please email me at or fill out the form below. Please note that we are not taking any guest posts at this point.

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17 Comments on " ABOUT "

  1. Dikla

    I have always read your blogs, never the home page 🙂 I love it !!!! the world needs this…. It will inconsiderate of you to even slow down 🙂 Much love admiration and appreciation

  2. Dikla

    Dee, Loved learning ABOUT you! Your comments help me feel less abnormal. Hahaha I have an obsession about baking and I know my sisters, friends and even neighbors may think it’s a bit odd. Yet, they still accept my “experiment” gifts. My career is demanding, so I read more about baking than get a chance to do it! The sourcing, aromas, sounds, feel…(French rolling pin in the palms of my hands) bring me joy. Nice to meet a kindred spirit. Diane 😊

    1. Dikla

      Thank you so much, Diane, so happy to meet a fellow baker who is so passionate!
      You have to love it to understand it!
      Thank you for reaching out, this truly warms my heart.

  3. Dikla

    Energy, tenderness, curiosity, all these and much more, are « irrupting » from your writing! Thank you for inspiring us in our kitchens and homes! I’ll let you know how it worked out with my baking! Blessings! Anca

    1. Dikla

      Thank you so much, Anca! Really appreciate this!!!

  4. Dikla

    Enjoyed your zoom with the Lewes, De public library

    1. Dikla

      thank you so much!

  5. Dikla

    Gee, what a clever, educating, delightful and inspiring site. Glad I stumbled into this! What is better than the rasp of sarcasm after all. Though I must admit, Irish girls have their tongues honed nightly to prepare for the quick retort.

    1. Dikla

      Thank you so much Dee Dee, always happy to meet a witty sarcastic friend. It is not as common as one might think!

  6. Dikla

    I bought your book Baking Science during your presentation with the Lewes Public Library. I LOVE the book – it’s so interesting. I find myself grabbing to read the next page when I should be doing something else. Wonderful website, too!

    1. Dikla

      Thank you so much, Elena, love to hear that and that is exactly what I had hoped for!

  7. Dikla

    Hi Dee,
    Thank you so much for writing your amazing book, Baking Science! I am so grateful to finally learn what it takes to make the most delicious baked goods. Your book is so inspiring! The answer to all my baking prayers. I have been loving baking for many, many years. It has always been such a loving hobby for me ever since I was a little girl and used to watch my great aunt Ethel make the Challahs on Friday mornings. That was at least 50 years ago. I try to bake as much as possible in between working as a Dental Hygienist.
    Now that I found your website/blog I am so excited to get more recipes and stay in touch. By the way I have already made 5 of the recipes from Baking Science and they all tasted DEVINE! Bravo to you Dee!

    1. Dikla

      Thank you so much, Jana; I am happy you enjoy my book.
      I hope you will keep your aunt’s challah tradition alive for many years.
      Thanks again for taking the time to write this, it means alot.

  8. Dikla

    In your book, Baking Science, clarification is needed. For the Pistachio Cream Layer Cake on page 168 the recipe calls for — throughout – pistachio cream– yet in the science portion, on page 167, at the top there is the heading Sugar and Pistachio Paste, with the line underneath it, “… the pistachio paste is added.” As I have worked with both the cream and the paste I know each is different — for page 67 did you mean pistachio cream? Thanks so much! Errol

    1. Dikla

      Hi Erriol,
      yes pistachio cream and pistachio paste are the same in the book. The cake calls for cream, and I mentioned the brand I used, but I am positive it will work with paste as well.

  9. Dikla

    Hi Dee! I just “found” you and your website/blog. After reading all the wonderful comments about your book and your talent, I plan to buy a copy! You sound like such an amazing person full of kindness, joy and love! I pray you do get everything!!! I also pray for you and your family in Israel. My heart breaks. May God Bless you and your family. ❤️

    1. Dikla

      thank you Laurie! I really appreciate your kind words.

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