Cooking With Feem

I do what I do because I want to build something meaningful on my own terms. I got started after taking a risk and spending my life savings on a trip to Paris, where I immersed myself in food, cafés, and craft — an experience that reshaped how I saw quality and what was possible. I began this journey with my brother, an accountant, and together we shared the same goal: to be our own bosses and create what we genuinely believe are the highest-quality brownies in the country, without cutting corners. My background in the field has been shaped through both hands-on and formal experience. I’ve trained at a culinary school in Paris, learning classic techniques such as croissant-making, and I’ve had the opportunity to work alongside Michelin-star chefs, refining my standards, discipline, and attention to detail. While I focus on the creative and technical side of baking, my brother brings structure, financial clarity, and long-term sustainability to the business. What inspires me is the process of growth — turning risk into craft, and craft into something people can connect with. In just six months, we’ve amassed over 20 million views, showing us that people resonate not only with the product, but with the story and values behind it. With that momentum, I can confidently say we’re ever-growing, and this is only the beginning.

I’ve been baking for most of my life, starting from childhood and gradually developing my craft into a professional discipline. A major milestone in my journey was travelling to Paris, where I trained and became skilled as a viennoiserie and pâtisserie chef, learning classical techniques that shaped my standards for flavour, texture, and precision. Alongside this, I’ve had the opportunity to work with Michelin-star chefs, experiences that pushed me to refine my skills and approach food with consistency and excellence. Key milestones in the growth of CookingWithFeem include hosting a sold-out supper club at my university, collaborating with universities to run on-campus stalls, and serving hundreds of students at a time, often creating long queues — a strong testament to the quality and demand for our products. Beyond commercial success, we’ve also worked closely with charities such as One Nation and Charity Right, running collaborative stalls where our products helped support wider community causes. In terms of growth and reach, over 90% of our audience has been built organically through social media in under six months, amassing over 20 million views. This rapid growth reflects not just visibility, but genuine customer trust and repeat demand. Each milestone — from Paris to charity collaborations, university activations, and large-scale events — represents years of experience, risk-taking, and commitment to producing brownies and desserts at the highest possible standard.

Cooking With Feem typically works with clients who want desserts that are memorable, reliable, and suited to lively, people-focused events. Our services are most often booked for high-footfall pop-ups and fun day events, including major food festivals like the World Halal Food Festival, university events at Huddersfield and Leeds, and community events across Batley and Dewsbury. Alongside this, we regularly supply tarts to high-profile social media clients who value quality presentation and standout flavour. Our audience ranges from 18 to early 40s, spanning students, young professionals, families, and content creators, and we also offer custom brownie boxes for personalised gifting, brand activations, and private celebrations.

My formal credentials include professional training in pâtisserie à la carte in Paris, where I trained under Chef Marie and earned certificates recognising my technical competence and completion of the programme. This classical training forms the foundation of my approach to baking, particularly in viennoiserie and pâtisserie, and underpins the standards of precision, consistency, and quality that define CookingWithFeem. Alongside these certifications, I’ve gained extensive hands-on experience from baking since childhood, working with Michelin-star chefs, and delivering high-volume events in collaboration with universities and charities such as One Nation and Charity Right. Together, this blend of certified training and real-world execution represents the core of my professional credentials.