👋 welcome to my kitchen!
Hi there! I’m Ghalya Peaches, and if you ask anyone who knows me, they’ll probably tell you I was born with a whisk in one hand and a cookie in the other. I’m 37 years old and proudly rooted in Northampton, Massachusetts—a cozy little town where maple trees blaze orange in the fall and the smell of fresh-baked pies drifts from nearly every corner cafe.
My love for desserts started with my Nana. She had this tiny, well-worn recipe box bursting with handwritten cards, and every Saturday we’d pick one at random and bake together. Sometimes they turned out beautifully. Sometimes… well, we ended up with a chocolate torte so dense we joked it could double as a doorstop. But we always laughed, and we always shared.
That sense of joy and curiosity stuck with me. I didn’t go to culinary school right away—I studied literature first, thinking I might write novels. But the pull of butter and sugar was too strong, and before long I found myself elbow-deep in pastry cream, apprenticing under a pastry chef in Boston who taught me the magic of patience and precision.
Today, I run a small dessert studio tucked above a flower shop, where I craft sweets for weddings, birthdays, and honestly, for anyone who just needs a slice of something happy. I’m big on seasonal ingredients—Massachusetts strawberries in early summer, cranberries in the fall—and I believe the best desserts are the ones that taste like a memory. A warm apple crisp on a snowy day. Lemon bars that zing like a childhood picnic.
I don’t believe in perfection, just in pleasure. I’ve burned caramel more times than I can count, and once dropped an entire tray of macarons right before a tasting (yes, tears were involved). But I’ve also seen a grown man cry over my salted honey pie, and there’s something deeply rewarding about that.
To all my fellow dessert lovers out there: keep experimenting, keep licking the spoon, and never underestimate the power of a good brownie. I’m here cheering you on, spatula in hand, always ready to try something new—especially if it involves whipped cream.
Best Regards,