Growing up, I always enjoyed making Christmas cookies and cakes with my mom (who you may see in my booth now and then). When I was fourteen, I wanted to try some new things, and on one Saturday, I made (for the first time) a double-crusted apple pie, a chocolate roll, a pineapple cheesecake, and cream puffs complete with pastry cream and chocolate sauce. Not only did everything come out great, I really enjoyed it! I took that as a sign that this was something I was meant to do.
I completed a Bachelor of Science degree in Dietetics and Food Administration at Cal State Long Beach. While in college and after, I worked in a bakery, catering, and restaurants doing pastry. Then life shifted a little bit - I served as a Maternal and Child Health Peace Corps Volunteer in Morocco, and returned back to California to get my Masters in Public Health at UCLA, and began a very different career.
I always did miss the pastry and foodservice biz, and am glad to be back in it!
And I'm so happy to bring my treats to you!
Learning how to bake traditional bread (khubz/aghrom) in Morocco.
About My Ingredients
All packages include an ingredients list so you know what's in it, and I use ingredients that you've heard of - no fancy dancy mumbo jumbo scientific ingredients that make you get all wonkey-eyed.
I make my own vanilla extract with Madagascar Bourbon vanilla beans.
I offer a selection of vegan items. All of the regular sugar that I use an unrefined sugar.
I offer a selection of gluten-free items. Please note that I while I do my best to ensure there is no cross-contamination, I do not have an allergen-free kitchen. If you have sensitivities and have questions, please don't hesistate to contact me.
Non-GMO ingredients include American wheat flour, unrefined sugar, unrefined brown sugar, semisweet chocolate chips, popcorn, and vanilla beans.