Two chefs.
One shared
obsession.
We’re Chefs Anne-Marie and Matt Wilkerson — a husband and wife culinary team with roots in Romania, New Orleans, and now Logan, Utah. Sugared Up Cookie Co. is the newest chapter in a story that’s been building in professional kitchens for over 25 years.
“We’ve cooked in professional kitchens our whole careers. Sugared Up is our way of bringing that same level of craft to something personal — a favor, a gift, a moment someone will actually remember.”
From Romania and
New Orleans, to your door.
We’re Chefs Anne-Marie and Matt Wilkerson — a husband and wife team who met somewhere between a professional kitchen and a shared belief that food should always be made with intention. Our backgrounds couldn’t be more different, and that’s exactly what makes what we do work.
Matt grew up near New Orleans, surrounded by Cajun and Creole cuisine from an early age. He attended culinary school there and spent over 25 years in professional kitchens — fine dining, large-scale catering, and everything in between. Today he teaches culinary arts at Bridgerland Technical College in Logan, Utah, holding his students to the same standard he brings to every batch we bake.
Anne-Marie grew up in Romania, where cooking and baking were passed down through family — not learned from a textbook. She brought that intuition with her when she moved to the United States, developing a natural mastery across a range of crafts: baking, custom pottery, sewing, and gardening. She has a gift for working with her hands and an instinctive eye for style that shapes everything from our design proofs to our final packaging.
Together, we also lead weekend culinary classes at BTECH, teach catering through Lovage Bakery, and run Sugared Up Cookie Co. out of our professional-grade home kitchen in Logan. Every order that goes out has been touched by both of us — Anne-Marie’s eye for design and detail, Matt’s obsession with technique and consistency.
The experience
behind the cookie.
Culinary Graduate — Delgado Community College, New Orleans
Matt holds a culinary arts degree from Delgado Community College in New Orleans — a foundation built in one of America’s great food cities, where technique and flavor are taken seriously.
Executive Chef — Louisiana, Oregon & Utah
Matt has served as Executive Chef across three states, leading professional kitchens in Louisiana, Oregon, and Utah. Over 25 years of high-standard cooking across multiple culinary traditions.
Mastery in Craft — Baking, Pottery, Sewing & Gardening
Anne-Marie holds mastery-level skill across baking, custom pottery, sewing, and gardening. Her gift for working with her hands and an instinctive eye for style defines the aesthetic side of every Sugared Up order.
Hundreds of Culinary Classes Taught
Together, Anne-Marie and Matt have led hundreds of culinary classes across Cache Valley — teaching technique, recipe development, and a genuine love of cooking to students of all skill levels.
ServSafe Food Safety Manager Certified
Both Anne-Marie and Matt hold active ServSafe Food Safety Manager certifications — the industry standard for safe food handling, preparation, and professional kitchen management.
Utah Cottage Food Licensed
Fully licensed under Utah’s Cottage Food Act, operating as a DBA under Lovage Bakery LLC. Compliant, insured, and shipping statewide.
Why we take
custom cookies seriously.
Most custom printed cookies come from operations that treat the printing as the product and the cookie as an afterthought. We believe the opposite. The cookie has to be worth eating — properly baked, properly textured, worth the last bite as much as the first look.
The edible ink printing is remarkable technology, and we’ve invested time in getting very good at it. But it sits on top of a cookie that would stand on its own without any print at all. That’s the standard we hold ourselves to — because that’s what 25 years in professional kitchens teaches you.
Ready to work with us?
Corporate orders, wedding favors, or custom celebrations — Anne-Marie and Matt handle every inquiry personally and respond as quickly as they can.