FAQ's

It’s original wheat, the “mother” of all wheat.  Emmer, spelt, barley, rye, and durum all come from wild einkorn.  The big difference between einkorn and today’s wheat is that it’s never been GMO’d or hybridized.  Because of this, people with a sensitivity to today’s wheat can eat einkorn!  Einkorn has the highest protein count of any known grain, is low in carbs, high in nutrition, and highly digestible.  It has 200% more lutein, 50% more manganese, riboflavin and zinc, 20% more magnesium, thiamin, niacin, iron, and Vitamin B and tastes terrific!  I bake everything with einkorn and use no artificial colors, flavors, additives, or preservatives.  I try to use organic ingredients whenever I can and limit the amount of sugar as well.  My goal is flavor, flavor, flavor!  Let me bake up something tasty that’s good for you as well!

Unfortunately no. Actually, einkorn has more gluten than regular wheat and you may react to it.

Absolutely!  I know firsthand that the gluten in einkorn will not make you sick.

You can eat einkorn because the gluten is different.  The protein s in einkorn are made up of glutenins and glidins which bond together to form gluten when mixed with a liguid.  Glutenins are classified as high molecular weight and low molecular weight proteins, which can inlfuence the douth’s mixing times, elasticity, and gluten strength.  While einkorn has enough gluten for bread baking, it is lacking in certain high molecular weight proteins.

Gliadins are classified into flour groups of protein and when researchers analyzed the gliadin composition in einkorn, they found that entire groups of y-gliadins that are present in all other types of wheat are absent in this ancient grain.  Einkorn also has a complete imbalance in the ratios of these proteins compared to other wheats, with a much higher ratio of gliadins to glutenins.

This is the wonder of the supposed flaw of einkorn!  When neither of the two gluten-forming proteins behaves as it does in conventional wheat, the gluten in einkorn can be tolerated by many people with sensitivity to wheat!  If you have symptoms of gluten-sensitivity (like I do!) and diagnosis of celiac disease has been ruled out, einkorn may be the only type of wheat you can feel good eating!

I use peanuts and hazelnuts for some of the cupcakes.  If you are allergic to these, I will gladly accommodate!  I myself am highly allergic to walnuts and pecans, so I know firsthand what you’re dealing with!  Even though we are not certified as a nut-free facility, I use precaution when baking with nuts by using separate baking pans, utensils, bowls, etc.

Please go to our contact page and provide your event info.

We suggest placing your order a minimum of seven days prior to the event (minimum order is 6 cupcakes).

Yes! Free delivery within a 10-mile radius of Bolingbrook, Il.  Location beyond 10 miles, free delivery for orders over $40.00.  If no one is home to accept the order, a delivery fee of $15 will be assessed on the next delivery attempt.

We take cash or credit (Mastercard, Visa, Discover) or Zelle .  Payment is due when you place your order.  Cancellations must be made four (4) days prior to the pick-up/delivery date.