Not just good despite…
It is non-negotiable that everything I make be not just good for vegan or gluten-free, but good. Period. It’s not enough for me to fill something with sugar and call it a treat because it’s sweet. It needs to be delicious as well.
Unfortunately, both vegan and gluten-free have gotten a bad reputation, and many culinary creatives who do one aren’t willing to also do the other. Non-vegan ingredients and gluten serve specific functions in traditional baking, but there are a vast array of other ingredients that can also do those things well. It takes a rethinking of the materials one uses. Just because an architect has always used wood and nails to build doesn’t mean that’s the only way to construct a beautiful, sturdy home.
In other words: eggs, dairy, and gluten are not necessary to construct beautiful, flavorful baked goods.
You can currently find my bakeshop offerings at The Coffee Shop in Greenpoint, Brooklyn. I will soon be expanding to a larger kitchen space on the Upper West Side and am eager to be able to take on several more wholesale clients and provide more made-to-order goods and cakes. In the meantime, I do have the capacity to handle a limited number of orders and a couple additional regular wholesale customers. If you’d like to place an order, you can do so here.
If you’re interested in a wholesale relationship, please get in touch!