Oh, hello there. I didn’t see you, since I was so busy artfully arranging these teensy desserts just so. I’m Elizabeth, and I’m the baker, photographer, writer, taste-tester, and Chief Sugar Officer here at SugarHero.com. Welcome to my dessert heaven!

Elizabeth LaBau - SugarHero.com

Below is a little bit about my life, work, and website. If this isn’t quite what you were looking for, you might want to check out my Contact page, FAQ page, or Press page. And if you’re a brand representative wanting to partner with me, please see my Work With Me page. I love hearing from readers, so please come find me  on Facebook, Twitter, InstagramPinterest, and Google +!

I started SugarHero in the fall of 2011, as a way to share my love of over-the-top desserts with the world. I’m pro-butter, anti-cake mix, and firmly believe that desserts should be as gorgeous as they are delicious. Talk all you want about the pleasure of “rustic” desserts, but you will pry my luster dust and edible gold leaf from my cold, dead hands.

Elizabeth LaBau - SugarHero.com

As a child, I never baked or had any interest in cooking–in fact, my parents still think it’s funny that I do this for a living! After graduating from college, I was bitten by the baking bug and attended culinary school, specializing in baking and patisserie.  I worked for years in a number of Los Angeles restaurants and bakeries. I loved making desserts every day, but I disliked the repetition of making the same recipes over and over again. So I hung up my chef’s jacket and dove into the world of freelance recipe development, food writing, and food photography.

Now I make my living developing candy & dessert recipes, writing for websites, and writing cookbooks. This basically means I’m a pajama-wearing workaholic with a persistently dirty kitchen, an overworked computer, and the world’s highest grocery bills. I feel so lucky to have this life and I love (almost) every minute of it.

I’m married to Jason, who often makes cameo appearances in blog posts. He’s a history teacher and professional young mind molder. He’s also an enthusiastic eater who loves everything I make, which is good for the ego but bad for recipe testing purposes. We have a son, Asher, who is a sweet-hearted rascal with his mom’s appetite for sugar.  He loves to bake with me in the kitchen and is my little sous chef.

People often ask if I eat everything I make. The answer is YES, absolutely! I have a huge sweet tooth, and to be honest, getting to eat my work is one of the biggest perks of the job! I try to balance it out with healthy food, lots of exercise, and reasonable portions. We also try to give away as much as possible–I hate wasting food so we always try to find a good home for my desserts!


SugarHero isn’t my only food writing gig! My first cookbook, The Sweet Book of Candy Making, was published in 2012. You can read more about the cookbook and see sample pages here. It’s packed with color pictures and photo tutorials and troubleshooting sections, to help you make the best candy possible. Oh, and it’s available on Amazon, if you like that sort of thing. I’m trying to write a follow-up but it turns out books are harder to write with a toddler hanging off of your apron. Who knew?

I also do a lot of other online food writing. I’ve been the Candy Expert at About.com for nine years and counting. Please feel free to stop by the About.com Candy site to see what fun things I’ve been cooking lately! I have over a thousand candy recipes there, plus lots of photo tutorials and candy videos, with new content added every week. I also send out a weekly newsletter that’s pretty darn entertaining, if I do say so myself–you can sign up for that here.

Beyond the blog, the books, and About, I do freelance food writing and photography for corporate publications and websites. I’m a contributor to Better Homes & Gardens, and I work with clients whose offerings range from food products to kitchen appliances. If you’re in the market for someone to craft recipes, photos, and/or blog posts for your company, or if you want your products to appear in a special recipe on my site, please check out my Work With Me Page, and send me an email so we can discuss how I can help your company.