Every Sinnie is a full-day labor of love. I begin each batch by handcrafting my signature brioche dough using fresh-milled flour, organic eggs, organic milk, and rich organic butter. I follow slow, intentional techniques passed down from my Great Nana—allowing the dough to develop naturally, without rushing or shortcuts, so flavor, structure, and tenderness are fully realized.

Because of the methods I use, my Sinnies stay exceptionally soft and delicious for days, completely naturally. You will never find additives, preservatives, dough conditioners, or artificial stabilizers in any Sinnie Shop creation—ever.

Each Sinnie is generously sized, rolled and filled by hand, then placed into its own custom pan to bake individually. This ensures proper rise, even baking, and beautifully caramelized layers, while preserving the soft, pillowy interior that defines my work.