We’re professionally trained pastry chefs, out-and-proud worry warriors (Everyone knows ‘desserts’ is just ‘stressed’ spelled backwards), devoted besties and the proud co-parents of Flour Power, a small-batch bakery nestled neatly in wonderful New York.

OUR STORY BEGAN BACK IN 2013.

It was the first day of culinary labs and we were both anxious about being away from home and making a positive first impression in a new school. We were worried about our uniforms looking perfect and finding a great lab partner to pair up with. We walked in, surveyed the classroom, and spotted the "NY state" on each other's name tags. We knew that a fellow New Yorker would be our best bet for fun and success; And we were right!

We instantly bonded over our guilty pleasures of raw cookie dough and 90s boy bands (which, to this day, we unapologetically blast while we're working, we love a dance break!) And from that moment on, we proceeded to become besties, lab partners and college roommates, and now business partners.

During college, we learned new skills and techniques both in and out of the kitchen and put them to work running two separate and successful side-hustles; Frosted by Lauren and Baked by Miranda.

After graduating, we cried – a lot – and sadly parted ways. We went back to our hometowns to work in local bakeries; Lauren in Brooklyn and Miranda in Westchester, NY.

Even though we were only an hour apart, it was MUCH further than a hallway, and the separation anxiety was real. So being the hard working, creative women we are we decided that if we were going to throw everything we had into a business …

Then it might as well be ours.
And we might as well do it together.

We high-fived, hugged, rebranded, baked ourselves some cookies to celebrate (they were funfetti, in case you were wondering) and joined forces to make Flour Power what it is today.

Today, we’re great at whipping up – and eating - bite-sized baked treats, not dying of salmonella after consuming abnormally large quantities of raw cookie dough and cake batter, normalizing sugar and baking people happy through sweets and treats.

We’re known for our adventurous recipes (Peanut Butter Paprika cookie, anyone? Shout out to our OG COTM subscribers who would remember this cookie), baking everything with love and being proud of everything that we produce.

Our motto? Smash the pastryarchy and bake the world a better place.

I’m the cookie dough addicted half of this bestie baking duo. I grew up in a household where almost every meal was homemade, and learned from a young age that cooking was not only an act and an art, but a bonding experience too.

Today, I bake that philosophy into bite-sized treats for our small-batch bakery. My specialties include creating beautiful buttercream cakes, and constantly developing out-of-the-box cookie flavors.

You'll catch me hiding in the walk-in, snacking on ANYTHING chocolate.

I'm the sprinkle-lovin’ half of the co-parenting besties behind Flour Power! As far back as I can remember, food was one of the most cherished elements of my family's gatherings. Our kitchen was constantly filled with friends, family, laughter, and a LOT of love, and it’s where some of my favorite memories were made.

Today, I pay it forward by helping make people’s celebrations and snack times that much sweeter.

I will forever stand by sprinkles as the best topping for literally anything. I would put them on everything if I could (sprinkle toast, anyone?).

Don't worry; we’d never leave you hangry!