Hi there! I’m Alessandra Edge, the baker behind Baked Edges, a cottage food licensed bakery proudly serving the metro Atlanta area.

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At a young age, my love of baking started with prepackaged cookie dough, boxed cake mixes, and canned frosting.

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As I got older, my curiosity grew:

I wanted to know how to make baked goods from scratch. I wanted to become skilled in the art of homemade. 

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In 2017, my dad and my then-boyfriend, now husband, unknowingly gave me the same Christmas present: KitchenAid mixers.

Two mixers. One Christmas. 

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Those mixers became a catalyst for me to really learn the craft of baking.

 

I’m a self-taught baker, but I’ve also been blessed enough to learn through experience. While living in Atlanta, I worked as a chef and baker’s assistant at The Cook’s Warehouse. It gave me a chance to work alongside people who knew far more than I did and taught me a lot about the craft of making food well.

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In 2020, I turned that love of baking into Baked Edges.

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Today, I specialize in custom cakes, cookies, cupcakes, and sweet treats. More recently, sourdough has joined the menu. My starter, Bready Mercury, is homemade, almost three years old, and still going strong. I’ve also added charcuterie for events, which feels like a natural extension of what I love about food in the first place: putting good things on a table and giving people a reason to gather around it.

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Made from Scratch, With Quality Ingredients

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One of the most significant efforts I've made since my youth is how intentional I am about the ingredients I use in my baking. 

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I now mill my own flour using wheat berries from Granite Mill Farms, and use freshly milled flour in the majority of my baked goods whenever it makes sense.

 

I look for clean, quality ingredients and organic ingredients when I can.

 

I bake with butter, coconut oil, and avocado oil: not Crisco, soybean oil, or canola oil.

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I also use dye-free colors in my decorated treats, sourced from SMöR in Peachtree City, and I try to source locally and support other small businesses as much as I can. 

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 With all I do, I don't work with fondant, and I don't currently offer a gluten-free menu. 

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Why Baked Edges?

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At its heart, Baked Edges is about communion, breaking bread, and making something worth gathering around. It's about using my God given gifts to serve others. 

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I love European-inspired flavors that are rich but not overly sweet. 

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It’s about taking humble ingredients and turning them into something beautiful. It’s about the comfort of a familiar flavor made exceptionally well, the excitement of trying something new, and the joy that comes from putting something homemade in the middle of a table full of people you love.

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That is what Baked Edges has become for me: a place to keep learning, keep baking, and make things worth sharing.

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Whether you're celebrating a milestone, gathering around the table with friends and family, or simply craving something sweet, it would be my honor to create something for you.