Born in Kansas City to a family who never met a cookie it didn’t like, Marsha learned early from her mother the fine art of baking. She went on to perfect her craft as a home economics major at Stephens College and later at Le Cordon Bleu in Paris, France. Marsha taught cooking classes in Los Angeles after college, but eventually moved to Chicago to start her own business.

Going door to door with a homemade, chocolate mousse pie, she landed restaurant accounts belonging to Richard Melman of Lettuce Entertain You and the Levy Brother’s chain of restaurants in the famous Watertower Place, to name a few. Thus, The Mousserie wholesale bakery was born, supplying Chicago’s finest restaurants with various flavors of Mousse Pies, Chocolate Cakes, Carrot Cakes, Brownies and Blondies.

In Chicago, she once again taught cooking classes while continuing her education, studying with chefs such as Marcella Hazan, Nina Simonds, Nick Malgieri, Giuliano Bugiallis, Jim Dodge, and Colin Cowie. Three years and 40 restaurant accounts later, Marsha was ready to close up shop and move back to her hometown of Prairie Village, Kansas.

A true love of American desserts followed her home and her new catering business became known for its luscious cakes, cookies and brownies. For the next two years, her labor of love was the pursuit of a perfectly moist and gooey brownie. After studying in Paris once again at Anne Willan’s famous La Varenne cooking school, she triumphantly came home with the perfect techniques to reach her goal.

Now Marsha makes (and samples) Browniepops™, the perfect combination of gooey brownie interior with a crisp chocolate exterior, available in 11 unique flavors. Browniepops are great for corporate events, holiday parties, and gift-giving, and are even available in personalized holiday and event designs! There has never been a better time to be a chocolate lover…