Last updated on December 1st, 2022.

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.

Let’s start with you can call me Dee.  My birth name is Dikla, an Israeli name that challenges many.  I’m behind “One Sarcastic Baker.”

I was born and raised in Israel, followed my heart, and moved to the state after meeting my husband in 2008. Moving was a significant change; I had to say goodbye to my family and friends, but it was also when I picked up a spatula and an oven mitten and started to bake!

I speak three languages, Hebrew, English, and Sarcasm. (However, my parents can swear I also speak a lot of nonsense).

I have few obsessions and no desire to get over any:

My Family

THIS is the reason I get up in the morning and why I’m so tired at night.  My husband, my two “little me”.  I will save the details about how these 3 inspired me for later.  For now, I can say that our life is one “Full House” episode, where to talk about everything while shedding a tear and announcing “I love you”.  Yep, I’m living the American dream!

Pearl Jam!

Courtesy of In Hiding Photography.

Can’t help it. I LOVE this band!   I started this blog mainly so I can pass the time until their next tour. If you’re a Pearl Jam fan, you’re probably reading this for the same reason.  I will likely quote and/or mention the band once or twice…so be ready? But I like a variety of music; I also listen to Eddie Vedder, RNDM, Mad Season, and Temple of the Dog…


Understand, It’s a force of nature. I breathe there, for I bake. I love every aspect: envisioning and planning, research and experimenting.  I love the sound of the mixer and the smell of melted Chocolate.  Counting my spatulas, the triumph feeling when my pie crust is tender and flaky.  Most of all I love the hug I get from my daughter because I smell like cupcakes.  This is to start with.

For some reason, I thought that going to business school would be ” a practical” choice, hence no budget for a formal banking education.  This is why I had to be resourceful, and with the help of some Baking masters like King Arthur Flour, and Rose Levy Beranbaum, hours and hours of reading about baking science, and some amazing bloggers like Baking Bites,  and Sprinkle Bakes, I managed to learn a thing or two.  I even got a job at a retail bakery, where I worked for a few years.

This blog is a personal journal of my Long Road as a baker who dreams of owning a bakery and as a mom who wants to have it all.

Dee Signature
Spread the love

15 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.

Leave me your lovely thoughts

This site uses Akismet to reduce spam. Learn how your comment data is processed.