Between crackly-top brownies, beautifully chaotic shoot days and late-night baking sessions, Zandeleen Thygesen is creating the kind of cosy foodie moments people instantly want to feast on.
If you ever imagined a food creator waking up in a sunlit kitchen, casually dusting flour into the air like she’s in a perfume ad, and then effortlessly pulling off Pinterest-perfect bakes, Zandeleen Thygesen would probably laugh at the idea.
Because her reality looks a lot more like juggling a camera, checking a recipe mid-thought, and mentally planning her next grocery run … all at the same time.
She’s not easy to define, and honestly, she doesn’t really try to be.
Zandeleen moves between structure and creativity with surprising ease. One moment she’s deep in spreadsheets and data analysis, the next she’s styling a cheesecake like it’s the most natural thing in the world. And somehow, it all works together.
“I’m someone who genuinely loves creating experiences that make people feel something. Whether that’s through food, photography, storytelling or even the small details in everyday life.”
That really is the thread through everything she does. What you see online might be a beautifully styled brownie or a soft, cosy coffee moment, but behind it is a lot of thinking most people don’t see. Light, texture, timing, angles, story. It’s never just pretty food.
And here’s the part people don’t expect. She actually studied Zoology and Microbiology. Which makes total sense once you get to know her. She’s equal parts curious and analytical, and she likes knowing how things work just as much as she likes making them look good.
Her days start bright and early and somehow stretch well past 11pm. Filming, editing, baking for coffee shops, answering emails, planning content … it all just flows into one long creative rhythm.
Most people switch off with a series. She switches off by baking. Although her love for all things food started during varsity, it really took off during lockdown.
“It became my escape, my comfort, and honestly, my sanity. From there, things just grew. I started leaning into food photography, not just cooking or baking, but really thinking about how food feels when you see it.”
That’s where her signature style started forming. Warm light. Soft shadows. Cookies that look like someone definitely stole one before the photo was taken. Nothing feels overly staged. It all feels lived in. Real. Comfortable.
“I love visuals that feel inviting and slightly nostalgic. Like you could step into the moment.”
That moment of ‘this could actually be something bigger’ hit when she won the Golden Baker Search round about four years ago.
“It made everything feel real. It gave me confidence that what I love creating could actually become something much more than a hobby.”
And from there, things moved quickly.
Brand collabs, working with Foodies of SA, entering competitions, and even having four recipes featured in The Great Marula Menu cookbook alongside names like J’Something and Lazy Makoti.
Then there’s her premix range quietly building in the background. Rooibos and black pepper cookies, chai cake, rose and cardamom, rich brownies … basically the kind of flavours you want baking in the oven when it’s cold outside and you’ve got nowhere to be.
But what people see online is only half the story.
The real side? Grocery shopping lists, recipe testing that doesn’t always work, styling setups that take hours, editing marathons, admin, planning, and a whole lot of trial and error.
“There are glam moments, but there’s also a lot of messy, behind-the-scenes work people don’t see. And sometimes, things go completely wrong. Like the time a studio light literally collapsed mid-shoot, narrowly missing a flower vase. Everyone froze for a second, then chaos, then laughter. Nothing broke, but it definitely wasn’t calm.”
Baking, though, is still her reset button. Even on busy days, she goes back to it.
Brownies with crackly tops. Nutella-stuffed cookies. Cheesecake recipes her friends and family constantly request, especially her rooibos and peach or Hertzoggie versions that have become a bit of a signature without her even trying.
Right now, comfort food is very much her thing. Pasta after long days. Warm bakes with coffee. Anything that feels familiar and grounding. Cookbooks are a big part of that too.
“I don’t just collect them for recipes, it’s the stories, the inspiration, the memories behind them. One of my most treasured is a handwritten cookbook from my gran, filled with notes and family recipes.”
Another favourite goes deep into the science of cooking, which honestly fits her perfectly – that mix of curiosity and creativity.
When she’s not working, life slows down. Coffee in the morning. Hikes with her fiancé and their two dogs. Travelling when she can. Quiet spaces. A good book if there’s time.
And like any cook, not everything has gone smoothly.
She still laughs about an early guava cake disaster that burned on the outside and stayed completely raw in the middle. At the time, it was a moment. Now it’s just one of those stories that sticks.
Maybe that’s the thing about her work that people connect with most . It’s beautiful, yes, but it’s also real. Nothing too perfect. Nothing too distant.
“I love knowing that something I created inspired someone to try a recipe or host a dinner.”
At the heart of it all, Zandeleen isn’t just creating recipes or beautiful content. She’s sharing comfort. Connection. The kind of moments that make people linger a little longer around the table. Usually hoping there’s still cheesecake left.
Text: RIALIEN FURSTENBERG. Image: Bjorn Smit Photography.
Details: zandilions.co.za or follow @ZandilionZA on Facebook or @zandilions on Insta.
