Stephnie Grace

I am an editor for the Food and Baking sections at Brimly, also the main pastry chef and author of "Brimly’s Bake Club", a weekly gluten-free baking newsletter.

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What I Cover

I work across Brimly’s food and baking content, with a focus on gluten-free, soy-free, and gum-free recipe development. I edit and develop recipes, test and refine baked goods, and contribute written guides, educational articles, reviews, and seasonal features for the site. I also work on Brimly’s weekly newsletter, where I share updates, new recipes, and behind-the-scenes notes from the kitchen. In addition, I’m a co-host of the Brimly podcast, a weekly project that expands on the recipes and topics we publish on the site.

My Background

My background is in filmmaking and video editing, and I work as a freelance editor alongside my role at Brimly. I’ve previously worked as a video editor for a production house and on a range of freelance projects with smaller companies and independent creators. I’m also a co-founder and co-creator of Brimly, where I combine my editorial, technical, and creative experience across food, media, and storytelling. Across my work, I’m drawn to creative problem-solving, refining recipes, shaping stories, and building thoughtful, useful content.

Editorial Ethics

As a writer at Brimly, I’m committed to creating thoughtful, accurate, and transparent food and culture content. My work follows Brimly’s editorial standards and writing principles, with a focus on clarity, care, and honest recipe development that readers can trust.