About me

I'm Adriana, and I created Sugarologie out of a passion for exploring the science of baking.

I’ve been baking since childhood and consistently turned to baking as a mode of stress relief. As I grew as a baker, I was always curious about the mechanisms and logic behind baking processes. And as I followed others' recipes, I always wondered why it was so hard to find explanations for these processes.

So I kept a lab notebook with copious notes and modifications, all based on my observations. This website is an extension of that notebook.

Many ask about my background. I hold an M.S. in Microbiology and Immunology from Georgetown University and a Ph.D. in Biochemistry and Molecular Biology from the Biomolecular Science and Engineering program at the University of California, Santa Barbara.

You may notice that I may present things around here differently than what you may see elsewhere. My logic stems from my perspective as a biochemist, which heavily influences how I organize ideas and develop recipes. Specifically, I study food science interactions and the ingredients that participate in them down to the molecular level. For example, instead of thinking of an egg as a single ingredient, I think of it as a mixture of proteins, fats, water, salts, and acids, all of which affect how a recipe behaves.

‍Most importantly, you definitely don’t need any special background knowledge or training to bake with me here. My job is to sift through the science and distill it into bite-sized concepts that will make you a better baker. In addition, I strive to be as beginner-friendly as possible by providing visual tutorials and will always tell you difficulty levels before you begin a recipe on this site. 

My research-driven approach means every recipe is tested, refined, and thoughtfully developed. It’s a labor of love, which is why I may not publish recipes as often - but when I do, you can trust they’re built with both science and experience.

What You'll Find Here:
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🧪 Science-Backed Recipes: Every recipe is meticulously tested and refined, emphasizing the science that makes them work.

🎥 Detailed Tutorials: Step-by-step photo guides and YouTube videos walk you through each stage of the process, making it easy to follow along and see what success looks like at every step.

‍✨ Baking Science Tips: Actionable insights on Instagram, TikTok, and Pinterest on how ingredients interact at the molecular level that affect flavor, texture, and appearance in your baking.

🍰 The Cakeculator: I developed a free cake recipe creator that allows you to mix custom cake and frosting flavors, giving you ultimate control over your cakes. 

Happy baking!