I’ve been making mistakes for 20-years.

…In the kitchen, that is.

Back in 1999, I was a bored cruise-line waitress, forgetting about my tables and losing my tips because every morning, on my way to the dining room, I would stop by the kitchen—completely mesmerized by the pastry chef. I’d watch as they gently tapped French macarons on the counter, stuffed cannoli, or meticulously layered crêpe terrines.

Ten years later, I quit my job and began an apprenticeship at Gourmandise The Bakery in Salt Lake City, Utah. Yet, no matter how many cakes I baked or cream puffs I puffed, I was always drawn to the nostalgia of classic hand-held desserts—cookies, brownies, bars… and the occasional cake. So, once my apprenticeship was over, Fattie Cathie was born. Every treat I make is fresh and locally sourced, but most of all, I want them to be memorable.

What’s in a name? Fattie Cathie is both hyperbole and a reclaimed term—one that challenges the idea that food and shame should ever go hand in hand. Desserts shouldn’t be about restriction or guilt, but about joy, balance, and celebration.