by vicky sorrisio scully
pastry chef & food writer
baked in sd
est. 2015
microbakery
recipes
plants
artwork
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Baked in SD was established by Vicky Sorrisio Scully in May 2015 -- the week she moved from Brooklyn, NY to San Diego. Originally a blog - Sprinkles for Brains - this website has gone over so many iterations. You’ll always find some sweet treats with Baked in SD.
Almost a decade later, Vicky climbed through the San Diego food scene (mostly along 5th Avenue), from Baker at BarleyMash to Pastry Chef at Nobu.
Vicky founded Las Spicy Gorditas, a pop up started during the pandemic. Las Spicy Gorditas was microbakery in downtown San Diego from 11/2020-5/2021, located in Knotty Brewing.
Now reopening, Baked in SD is serving freelance gluten free delectables, topped with silly wit and pretty pastries!
about baked in sd
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daring, delicious, decadent.
Focused on beauty and taste
while maintaining the integrity of locally sourced ingredients.
beauty & brilliance.
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creative cookies, cupcakes & cakes for every occasion
Vicky custom designs each cake for her clients with love and care.
Contact Vicky to craft your creation today!
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Pastry chef creds
@nobusd
@internationalsmoke
@Salvuccis
@thewildthymeco
@dinosaurbbq
Among SD's Hottest Bakers according to Pacific San Diego & San Diego Union-Tribune
2022
Write like a honey badger “focus on food writing” scholarship recipient
latina queer audhd advocate
Former teacher + assistant psychologist for young adults with disabilities
gluten free since 10./2022!
2023
les dames d’escoffier legacy award nominee
sprinkles for brains.
friendly feast team cake
winner
2020
ABA
certified group mediation counselor
Owner of
las spicy gorditas
formerly best pie in downtown san diego
celiac’s disaease diagnosis 2022
World's best hypeman (props to dj kahled)
favorite quote:
"do what u love
+ F*k the rest"
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terrorariums
rare plant clippings
succulent cake creations
plant care information
vicky’s plant shop.
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recipe of the month.
Ube Coconut
- 2 large egg whites + 1 tbsp sugar
- 1 cup shredded coconut
- 1 /3 cup coconut flour
- 2 tablespoon Ube powder
- 1/3 cup sugar
- 1 tablespoon Butterfly ube flavoring
12 ounces spaghetti
Easy six ingredient
gluten-free
recipe!
Vicky’s FavoriteFestive Cookies& Cakes
- Preheat oven to 325*
- In a small mixing bowl, whisk together the eggs whites and tablespoon of sugar
- Combine with the dry ingredients in a medium sized bowl, whisk together until cohesive
- Fold in the ube flavoring at the end. Scoop onto parchment lined cookie tray 1 inch apart.
- Sprinkle a pinch of coconut over the tops, then squish gently with hand to flatten.
- Bake for 17-18 minutes with a convection oven, 25 minutes in a regular oven
- Turn tray and bake for 3 more minutes to ensure golden brown toasted coconut top.
