Will I enjoy your products if I’m not vegan?

Yes!!! Take it from my very non-vegan mother, who exclaimed the following after trying my cake for the first time:

“It doesn’t taste like cardboard!!!”

Thanks, mom!!!

The aim is to create vegan treats that even non-vegans will love! So don’t be afraid, give it a try and see!

Do you source any products locally?

I am proud to work exclusively with Illinois-grown, organic, stone-milled flours! Ingredients like vanilla and sugar necessarily come from distances to get to my kitchen; but here we are in “America’s bread basket” so I take advantage of what Illinois does best!

Are vegan baked goods healthier?

My vegan recipes have a similar amount of fat and carbs as standard non-vegan baked sweets, but without cholesterol! (Or very very finite amounts thereof, since cholesterol comes chiefly from animal-based foods.) Furthermore, the stone-milled organic flours I use retain more of the proteins, oils, vitamins, and minerals of the wheat's bran and germ. We're still dealing with indulgences here, but at least you get some nutritional value with your carbs. :-)

Are your products organic?

Flours are always organic. Sugars are always organic, labelled Vegan and “bone-char free.” (If you're not aware I’m sorry to point it out, but yep, even sugar is made with animal-derived products. Learn more here.) Whenever I use a prepared product containing sugar (such as jam), I use organic. Vanillas and dark chocolate are also organic and Fair Trade when possible. I also use organic citrus fruits, or unwaxed (because the wax used on most citrus fruits come from bees, or lac bugs).

Do you offer gluten free products?

Working on it!

Do you offer any low-carb or Keto-friendly options?

Man, no! Having spent a difficult (and OCD-inducing) period on a low-carb vegan diet, I can firmly say I’d prefer a bowl of gorgeous fresh berries to a vegan-keto “cake” comprised of sugar-free applesauce and flax seed binded with tapioca starch or something... Yuck. Not my shtick baby.

Okay, that was my jokey answer. 😉 I actually really respect folks on this kind of diet. I've tried developing such recipes, but too often something that solves a texture problem creates a flavor problem, or vice versa. Delivering a product that meets these requirements and is better than just "kinda okay" would take 100% of my focus; And my focus now is to just be a great vegan bakery. I know how easily I can lose the plot once I start adding complications. But one day a quiet goal might be to have some diabetic-friendly vegan options… But one thing at a time sis.

Why do you avoid palm oil?

Unfortunately, "ethical consumption" is not a straightforward mission; it often involves impossible decisions, such as when the only options are an animal-derived product on one hand and a product with different ethical concerns on the other. Not all vegans have a problem with palm oil, as it is plant-derived. The issue is that palm oil production is destroying the natural habitats of critically-endangered orangutans. Check this FAQ from PETA. It's my priority to stay up-to-date on developments of plant-derived products so that I can source as responsibly as possible. My preference is to avoid palm oil (and any products containing palm oil). Luckily I have managed until now to source palm-oil-free vegan butter, but this could become a matter of (un)availability.

What about Coconut Milk?

Another one that not all vegans worry about. I avoid Thailand-sourced coconut milk products, because it’s been established that they use monkey labor in their supply chain. (I know, I know, it’s such a drag, I’m sorry). Again I’ll refer to PETA for those who want to know more.

Do you use a lot of tofu/soy products?

Almost never. This is a matter of personal preference. Soy upsets my stomach but, more importantly, it tastes awful! My preferred plant-based milk is oat milk. I find the taste nice and, unlike almond milk, its production doesn’t waste an insane abundance of water.

Can I request any special cake shapes or extra decorations?

People can do some bizarre stuff with cake! And while I often marvel at the skill it takes to pull off, for instance, a cake that resembles a bowl of beans (?seriously, someone told me they’ve seen it), it’s really not my vibe. My cakes are finished simply with a few swirls of buttercream; and garnished naturally using complementary flavors to the cake. I avoid using any artificial coloring, with the exception of writing on cakes, and red velvet cakes.

But surely there are some differences from standard baked goods?

Countless tasters have told me they’d never guess my cakes are vegan! But I take that with a grain of salt because these are very kind people who love me. However, I do trust my own palate and experience as a long-time non-vegan sweet-tooth. If I notice a difference in vegan baked goods it might sometimes be a slightly more crumbly texture (as there are no eggs to bind the batter). And plant-based buttercreams obviously lack real butter flavor, but I’ve done a lot of work to develop vegan buttercreams that are silky and delicious.

Are your products safe for people with food allergies?

There will be Gluten in virtually all of my products. And I often work with nuts, so I can’t guarantee my products are safe for severe (trace) nut allergies. A couple of vegan ingredients I use contain Soy lecithin, which is derived from soybean oil and contains traces of soy protein. It is typically safe for people with soy intolerance, but could cause reactions in some. As for Eggs and Lactose, I obviously never use products containing eggs or dairy; however I work in a shared kitchen where these ingredients are used. I take the precautions of using only my own tools/equipment, which are separately stored in covered containers. But trace contact is always a possibility.

How do I order, and where do I pick up?

Please fill out an “Order Request Form” at the bottom of the Products page. Select the pick-up date (please allow minimum three days notice), and choose your item from the drop menus. I will contact you to confirm, arrange pick-up time, and manage payment. At this time I only accept payment with Zelle, which you can easily enroll in through most banks (otherwise there’s a free app.) With my cottage license I am currently operating from a home kitchen, located on the southeast side of Springfield. Address details will follow after you order. :-)