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Sweet and Sensitivities

If you or anyone in your home/at your event has a food allergy, 

please notify me in your initial inquiry!

Common Allergens Used

Common allergens frequently used or processed in my kitchen: 

Wheat, Milk, Egg, Soy, Peanuts, and Tree Nuts (Almond, Coconut, Hazelnut).

Dietary Needs



I genuinely understand you. Half my family has been Gluten-intolerant since before it was cool, and it was a long road to being able to bake anything that didn't feel like a consolation prize. 

You deserve to be happy. You deserve a cake that does not taste like sawdust and broken dreams. 

I make my own blend of Gluten-free flour, made from a combination of Sorghum, Tapioca, Cornstarch, and Xanthan Gum. The result is a texture that boasts of being undetectably gluten-free and unfathomably delectable. 

If you have, or if you are sharing your baked good with someone with a severe Gluten allergy/Celiac disease, please let me know in your inquiry so I know to take every precaution in my kitchen to avoid any cross-contamination. 



Cakes, cupcakes, and cake donuts can be made Egg-free and still sooo very fluffy



Though it is with sorrow that I say that I cannot offer Vegan items at this time, it is in the works! 

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