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
01
Gluten-Free
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.
02
Egg-Free
Cakes, cupcakes, and cake donuts can be made Egg-free and still sooo very fluffy
03
Vegan
Though it is with sorrow that I say that I cannot offer Vegan items at this time, it is in the works!
