Did you know

Agave, most commonly used to make tequila, is a natural sweetener derived from cactus that can replace sugar. You can find it in liquid form, regular and raw. You can find it in almost all health food stores and some super markets. Agave is low on the glycemic index and is safe for some individuals who are sensitive to sugar. If using in a recipe reduce the amount of liquid used.

Chia seeds are a better source of Omega 3 than flax seeds and offer a wide array of health benefits. Chia seeds, is most familiar as a seed used for the Chia Pet^TM, it can be used in the same way flax seeds are used in baking.

Yacon syrup similar in taste to molasses, rich in minerals is derived from the roots of the yacon plant, yacon tastes similar to jicama, but is a distant relative of the sunflower. Yacon syrup is lower on the glycemic index than any other sweetener aside from Stevia, and is safe for some individuals who are sensitive to sugar.

Frequently Asked Questions

Are you a gluten free facility? No. In the bakeshop we use Spelt flour. Spelt flour is the only wheat ingredient used in some of our pastries, we use careful manufacturing processes to keep wheat and non wheat ingredients separate, we use separate mixing bowls, utensils, and storage.

Are you nut free? No. The bakeshop uses coconut flour and coconut milk in our baked products and icings, we use other nuts in our raw pastries. We do not use peanuts in the bakeshop. Please check ingredients to ensure safe indulgence.

Why do you request appointment only? We are not a store front yet, our facility is a manufacturing facility so I have to know you're coming by so we can roll out the red carpet. We are available for pick-up.

Do you use sugar? We use unrefined evaporated cane juice, maple syrup, or dates for our products, for sugar sensitive pastries we use low glycemic sweeteners, agave nectar and palm sugar.

Where did you learn alternative baking, did you go to culinary school? I graduated from the Art Institute in Atlanta for Culinary Arts - baking & pastry. I learned alternative baking methods as a result of my lifestyle choices. Choosing not to eat meat or poultry, minimizing wheat and dairy and eating foods for my blood type has forced me to learn how to bake alternatively.