Sara Brook, a fifth-generation Houstonian, has always had a passion for baking. From childhood memories of mixing cake batter in preschool to keeping a special-edition Easy Bake Oven in her office to this day, her love for desserts has been lifelong. After graduating first in her class from the University of Texas at Austin with a degree in computer science and sociology, she considered a career in law. But she soon realized her true calling lay in desserts, not courtrooms.

At the age of 21, she launched her first business, The Executive Sweet, which thrived in Houston for nearly a decade before she sold it. She quickly moved on to Sara Brook Desserts, where she developed a homemade chocolate sauce, The Great Chocolate Cover Up, that became a nationwide hit in specialty and gourmet food stores. In 1995, she founded Dessert Gallery Bakery & Cafe with her 4-year-old daughter, Jennifer, at her side. Dessert Gallery now has two locations, including its flagship cafe on Kirby Drive and a new storefront in The Woodlands that opened in 2024, along with a commissary that produces hundreds of thousands of desserts each year with shipping throughout Texas and nationwide.

Dessert Gallery offers an unparalleled selection of sweet treats – from classic cakes and pies to cupcakes, cookies, bars, truffles, cake balls and even its own bake-at-home cookie dough, Dough by DG. Its ever-evolving menu features specialty offerings for holidays throughout the year, along with an array of vegan, gluten-free and sugar-free deserts. Known for her dedication to quality, creativity and listening to her customers, Sara has built a loyal following, becoming part of family celebrations and traditions across generations.

Sara and Dessert Gallery have consistently been recognized for outstanding desserts and contributions to the community, including the Houston Business Journal’s Diversity in Business Award in 2021 and Greater Houston LGBT Chamber Pride Allied Business of the Year in 2023. Sara’s tight-knit, family-like team of 55 staff includes several second-generation employees. She starts every day by walking through the bakery and checking every station, from the mixers and bakers to the decorators and fulfillment, and operates with the mantra, “if I wouldn’t serve it in my own home, I’m not serving it at Dessert Gallery.”