Our story — eggless baking at Nush Makes

Nush Makes started in a home kitchen with one oven, two hands, and a stubborn belief that an eggless brownie should never, ever be dry.

It took almost 50 batches — no condensed milk, just staple ingredients and an obsessive goal — to get there. A serious crinkle top. The perfect balance of crusty and fudgy. No eggs, no compromise, nothing to prove it.

That kitchen belonged to my mother. And she never quite left it.

Today, Nush Makes is the two of us — my mother as sous chef, me as the one who started this whole thing and refuses to let her retire from it. Every order goes through both our hands. That's not a detail, that's the whole point.

We bake in small batches, only when you order. Brownies and cookies need two days. Cakes need three. Not because we're slow — because that's what real couverture chocolate, salted butter, and actual vanilla deserve. No premixes. No shortcuts. No compromises.

Think of everything we make as an extension of our home.