Welcome

Hi, I’m Thei

Wedesserts.com celebrates the beauty and the delight that desserts bring on the table. Desserts are pretty, photogenic, and crowd-pleasing compared to their savory siblings.

Who can resist a slice of the velvety triple-layer cake or a lavendar ice cream cone? Have you ever seen a cookie that you didn’t like?

In reality, I am not really a sweet tooth

In fact, I prefer savory snacks over sweet treats and cakes. I would easily trade a muffin for a bag of salt & vinegar potato chips. However, I made my first chocolate “salami” at age 8! Desserts seemed simpler to a child’s eyes than big, intimidating dishes. I continued making sweet treats throughout my teenage years. During my early adult life, I took a break from cooking and enjoyed food at restaurants, cafes, and bars. Occasionally, I returned to the kitchen to test something “interesting” or make a simple dish.

At WeDesserts.com, I share dessert and baking (and no-bake!) recipes inspired by my travels and the countries I’ve lived in. I believe in making desserts that are uncomplicated, time-efficient (with a few exceptions), and often feature alternative flours or are completely flourless. Whether you’re in the mood for a classic American cookie or something more adventurous—like Thai Mango Sticky Rice, Chinese Nian Gao, or a buttery French Tarte Tatin—you’ll find it here.

Why WeDesserts.com?

• To explore the world through desserts, one recipe at a time
• To bring you easy-to-follow recipes—some traditional, some with a modern twist
• To offer a collection of baked and no-bake treats for every skill level
• To share tips and techniques for using alternative flours and adapting recipes
• To help you create global desserts at home—without overcomplication

What You’ll Find Here

✔ A mix of classic & international desserts – from American cookies to Victoria Sponge Cake, French Madeleines, Basque Burnt Cheesecake …
✔ Recipes inspired by travel – flavors and techniques from around the world.
✔ No-bake and quick desserts – for when you need something sweet, fast.
✔ Baking with alternative flours – exploring almond, coconut, rice, and other flours.
✔ Travel for Desserts series – guides to the best dessert spots, currently in U.S. cities, with more destinations coming soon!
✔ Digital shop with affordable, downloadable baking guides & cheat sheets – including:

• 3-2-1 Apple Pie Recipe – the easiest apple pie you’ll ever make!
• Gluten-Free Conversion Charts – for flawless gluten-free baking.
• Cookie Scoop Size Cheat Sheet – bake cookies that are always the right size.
• How to Build a Waffle Bar Cheat Sheet – for the ultimate brunch setup.
• …and more!

If you love experimenting in the kitchen and want to bake beyond borders, you’re in the right place!

FUN FACTS ABOUT ME

If I had to pick one dessert, it would be:

Chocolate mousse. Smooth and velvety. The French style.

My favorite cuisines are:

French. Japanese

I like cookbooks:

In fact, I have a collection of nearly 200 cookbooks on my shelves. Vintage and new. I definitely need to organize them one day!

I have traveled to:

45 countries, immersing myself in local foods and dishes. Besides culinary exploration, I love to explore the culture and religion of each destination.

I have been writing about food since 2008:

I wrote about the cruffin in Australia and the Mango festival in Miami for CNN.com. Local treats in Nepal, food trends during the Fancy Food Festival and street food in Singapore’s Hawker centers for the HuffPost.com. Find my portfolio here: https://theizervaki.contently.com/

I am a food trends spotter:

To spot food trends for market research companies, I became a Fancy Food Show veteran, and I traveled to SIAL Paris, Anuga Germany, Madrid Fusion Manila, World Street Food Congress in Singapore, Slow Food Congress in Chengdu, China and many more!

I am going to tell you a secret:

I was a judge for the popular Good Food Awards, Taste Awards, and IACP (International Association of Culinary Professionals) cookbook/media awards. This experience has honed my taste and expertise, deepening my understanding of food and food writing, and helping me bring you the very best dessert content.

In my day job:

I work as a linguist, interpreter and translator in 3 languages. You will find me interpreting at international conferences, for the State Department, or for a local state courthouse. I have a BA in French, and two MAs in Linguistics and in Translation/Interpreting studies.

Wedesserts.com often collaborates with freelance food writers around the world.