For Frankie Tinley Jr., baking is equal parts creativity, precision and joy. What began as a passion during the pandemic has grown over nearly six years into YaYa’s Sweets, a high end home-baking business offering cookies, cakes and specialty desserts made to order.

Frankie, who is neurodivergent, is a graduate of Bauman College’s Holistic Chef Program, where he trained in nutrition-centered culinary techniques and specialized in pastry. YaYa’s Sweets is named for his grandmother, who lived two houses away during his childhood and welcomed Frankie and his brother after school with warm meals, help with homework and plenty of love.

His menu includes chocolate chip, oatmeal raisin, cookies and cream, and white chocolate macadamia cookies, along with cakes, banana breads, brownies, muffins and lemon bars. Gluten-free choices include flourless chocolate cake, chocolate chip cookies, snickerdoodles and banana bread. Customers can browse his work and submit a custom-order inquiry at yayassweets.com, or connect with him on Instagram at @yayas_sweets.

During the week, Frankie works full time at Las Trampas in Lafayette, a nonprofit serving people with intellectual and developmental disabilities. There, he helps others recognize their abilities and pursue fuller, more independent lives. It is meaningful work, but outside those hours, the kitchen is where Frankie continues building something of his own.

His baking has already captured the attention of residents at Aegis Moraga, particularly Joan Bruzzone, who is enthusiastic about supporting Frankie and sharing his work with the community. Plans are now underway for Frankie to return to Aegis for a resident cookie tasting, collaborating with the culinary team to create a memorable afternoon.

Stay tuned. Something delicious is in the works!