Netflix's Bake Squad star and Owner of Justice of the Pies
About Maya-Camille Broussard
Netflix’s Bake Squad star Maya-Camille Broussard is the owner of the Chicago-based bakery Justice of the Pies, which specializes in sweet and savory pies, quiches, and tarts. Broussard created her bakery in memory of her late father, Stephen J. Broussard, a self-proclaimed “Pie Master” and self-employed defense attorney. She opened her business with their shared belief that everyone deserves an opportunity to reform their lives.
Broussard actively works to positively impact the local community, including offering an “I Knead Love” workshop several times each year for kids from low-income households to learn basic cooking skills, healthy eating habits, and nutrition. Justice of the Pies has partnered with Maria Kaupas Center, Alternatives Youth, and Jewish Children and Family Services to provide meals for communities on Chicago’s South and West sides. During the COVID pandemic, her bakery has also partnered with Frontline Foods to provide food from restaurants for front-line workers, often with donations from notable names such as Kerry Washington and Mayor Rahm Emanuel.
Maya-Camille Broussard uses her own experience as one of the four professional pastry bakers to compete in the first season of Bake Squad to set a positive example for young bakers. Being hearing impaired, she wants to encourage others with the story of her struggles and successes. She hopes that her presence as a Black woman living with a disability on the series will show others that anything is possible. In her engaging talks, Broussard shares how she uses her bakery and role as a small business owner to advocate for people living with disabilities and food apartheid, especially in communities of color.
In her cookbook, Justice of the Pies, Maya-Camille Broussard shares more than 85 recipes for pies and other mouthwatering creations and shares the stories of heroes outside the kitchen that inspired these recipes.
Broussard graduated from Howard University in Washington, D.C. with a Bachelor of Fine Arts degree and earned her Master of Arts degree in theater from Northwestern University. Before opening Justice of Pies, she ran Congo Square Theatre’s educational outreach program from 2003 to 2008, teaching workshops in lower-income schools.
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Praise for Maya-Camille Broussard
Praise for Justice of the Pies
Baking is an act of love, a way of connecting with the people around us. No one understands the power of forging human connection through baked goods better than pie-queen Maya-Camille Broussard. An inspiration herself, Maya-Camille introduces us to some powerfully giving people in this book, filling my tank with inspiration and hope. From her famous whoopie pies to some new favorites (hello, Lemon Espresso Pie), this new classic has me racing to my cupboards to bake something up.— Christina Tosi, chef and founder of Milk Bar
Food has a way of transporting us, and social justice and causes have a way of edifying us. Justice of Pies does both! The unexpected surprise of flavors and textures in Maya-Camille’s recipes will transport you to charts unknown, and each vignette sheds light on people and causes that uplift us morally and intellectually.— Carla Hall, bestselling author of Carla Hall’s Soul Food and judge on Food Network’s Halloween Baking Championship
Maya-Camille Broussard’s brilliant collection of pie recipes were created with so much heart. Here you’ll find pie essentials for every occasion. This is heaven on my palate. Another slice, please!— Alexander Smalls, James Beard Award–winning chef, author, and restaurateur
Books by Maya-Camille Broussard
Media About Maya-Camille Broussard
Justice is served as Chef Maya-Camille Broussard of ‘Bake Squad’ brings passion and pies to Chicago Gourmet
- 212 572-2013
- Maya-Camille Broussard travels from Chicago, Illinois
Justice of the Pies
“Chef Maya-Camille has definitely struck a nostalgic chord in this masterclass on all things pie. From sweet to savory to whoopie, Justice of the Pies should be required reading in home kitchens and culinary schools across America, and sets a new benchmark for preparing this endearing crowd pleaser.”—Kwame Onwuachi, chef, author, and actor