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

Common allergens frequently used or processed in my kitchen:

Wheat, Milk, Egg, Soy, Peanuts,

and Tree Nuts (Almond, Coconut, Hazelnut).

Dietary needs considered

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.

Egg-Free

Vanilla-based cakes and cupcakes can be made Egg-free and still sooo very fluffy.

Vegan

Sadly I do not offer Vegan items at this time.

I'd love to pass along my support to other bay area bakers who specialize in this.