FAQs
So, what makes your products healthy?
Glad you asked! (Though, technically I guess I did since I'm the one filling this out, haha.)First and foremost, I believe in using whole, minimally-processed foods in my baking, and never use artificial flavors/colors. I use seasonal, organic/non-GMO ingredients whenever possible, to avoid the chemicals sprayed on non-organic crops (e.g. synthetic pesticides).I also shun highly processed cooking oils such as rapeseed ("canola", as it has been rebranded as), soybean, and the all-encompassing (though mysterious) "vegetable oil." I stick to extra-virgin coconut oil, avocado oil (for high-temp cooking), olive oil, and good ol' butter from grass-fed cows. Finally, I use natural sweeteners such as coconut sugar, raw, unfiltered honey, and pure maple syrup. In my low-carb/keto options I use organic stevia and Monk Fruit. When necessary for the structural integrity of a baked good, I will always use organic, fair trade cane sugar.
Do you make any vegan items?
Of course! My Purple Sweet Potato Dream Bars are a vegan favorite, as well as my BlueApple Crumble. I utilize organic coconut oil in lieu of butter, and flax "eggs."If you would like to make a custom dessert order vegan, just specify and I will work my hardest to make it happen.
Do you offer keto/low carb options?
I wouldn't feel justified calling myself a "healthy bakery" if I didn't.
For those trying to control their blood sugar, or just avoid the sugar spikes followed by the sleepy food-coma lows, I offer baked goods sweetened naturally with organic stevia and/or Monk Fruit (Lo han guo). I use low-carb structure alternatives such as almond or coconut flour, or bases such as chickpeas/nuts. My current keto favorite would be my triple-chocolate avocado cookies.
What is gluten? And what's so bad about it anyway?
Gluten is the protein consisting of glutenin and gliadin found in grains such as wheat, barley, and rye. It is most commonly used in products such as bread, pasta, fried foods, and highly processed snacks.
Gluten itself is not the devil - it is the modern way gluten is grown in America. Wheat crops are hybridized and changed to improve yield, but at the cost of nutritional value and added harmful pesticides.
Gluten is antigenic, meaning after consumption, our body literally sees it as an invader, triggering an immune response and causing inflammation.
But this isn't just applicable for people with Celiac Disease (an autoimmune disease triggered by gluten consumption) - it affects everyone, but just on a lesser scale. That mid-day crash you have after eating waffles and donuts for breakfast? You can thank the gluten for that.
Are your products certified gluten-free?
While all of my products are baked with inherently gluten-free ingredients in a dedicated gluten-free facility, since I am only in the beginning stages of my one-woman-show bakery, I have not yet been certified by NSF, National Celiac Association, or the Gluten Intolerance Group.
Although I will never bake with ingredients that contain wheat (yup, that means not even half of a chopped-up Kit-Kat will be adorning a chocolate cake), it is recommended you consult with your doctor if you have a severe allergy before consuming.