“I truly believe that desserts appeal to us as adults because of an association with a feeling of reward, perhaps from childhood, and the pleasures of a sense of indulgence and satisfaction.” – Andrew MacLauchlan, author of The Making of a Pastry Chef and Executive Pastry Chef of Coyote Café

“I truly believe that desserts appeal to us as adults because of an association with a feeling of reward, perhaps from childhood, and the pleasures of a sense of indulgence and satisfaction.” – Andrew MacLauchlan, author of The Making of a Pastry Chef and Executive Pastry Chef of Coyote Café

Baking cakes and cookies started out as a hobby for Debbie.  For many years, her family members were her guinea pigs, surprising them with decorated cakes and freshly baked cookies.  She also made desserts for work potlucks and friends and family get-togethers.  One year she started packaging cookies to give away as gifts for birthdays and Christmas.  Debbie was (and continues to be) ecstatic with the expressions of joy and bliss when friends and family receive a box of cookies or a slice of a beautifully decorated and divine tasting custom celebration cake – a goal achieved indeed.

Friends, bosses, acquaintances, their friends, and their friends, and their friends... began to inquire about catering to their cravings, wants, and needs - the early beginnings of Cookie Crush circa 2000.

Upon realizing her true passion, Debbie left her job of 10 years to attend Western Culinary Institute in 2007. She graduated with honors and received an Associates of Occupational Studies Degree in Le Cordon Bleu Patisserie and Baking.

Cookie Crush and Sweet on Desserts are merely monikers for Debbie.  If you know her by any of these names, then you're familiar with her work and has had the opportunity to indulge in her baked creations.