My Story

 Since I was young, I’ve always enjoyed baking.  As an adult, baking grew into a hobby and an outlet for my creativity.  Three years ago, I developed a sensitivity to gluten and for a while I stopped baking altogether.  I started experimenting with almond flour but became frustrated with how expensive the flour was.  Also, the baked goods didn’t hold up that well and lacked crispness.  Using gluten-free flours was short-lived due to their high glycemic index profile and the lack of nutritional benefit.  Then I discovered einkorn!  Einkorn has never been hybridized or genetically modified in any way, as opposed to today’s all-purpose flour.  Most importantly, einkorn agreed with my digestion and I didn’t have any negative reaction after eating it!

Einkorn is a very special grain.  The one I use is grown organically, in Italy.  It has the highest protein count of any known grain, is low in carbs, packed with nutrition, and highly digestible!  Due to the high protein, you can eat something made with einkorn and feel satisfied.  Plus, it tastes great!

With this amazing grain, I bake einkorn cupcakes with fillings, einkorn layer cakes, and cheesecakes!  If you’re vegan, I can make any cupcake or layer cake to meet your dietary needs.  Everything is homemade and without preservatives, artificial colors or flavors.  You can taste the goodness in every bite!  Let me bake for you!