About Us
Chef Lo - Executive Pastry Chef
A mom of 4, Chef Lo found herself in the kitchen slightly later in life. Although she's always had a passion for baking, it wasn't until recently that she embraced this talent and she proudly graduated top of her class at Stratford University Culinary Program. She's worked for some of Metro DC Area's premium food and catering companies.
Marketing Manager
Kat is an effervescent marketing extraordinaire with over 15 years of experience in the field of business and marketing. In the span of her career, she was worked with many fortune 500 companies such as Verizon, GM, AT&T, & Mcdonalds and brought their marketing vision to fruition and success. She has an Associates Degree in Business Management although she owes all her experience and training from learning on the job. After the pandemic, Kat took on the biggest challenge of her career, Blended Desserts. With this business venture, she hopes to leave a successful legacy for her family.
FAQs
What is Gluten?
Gluten is a protein naturally found in some grains including wheat, barley, and rye. It acts like a binder, holding food together and adding a “stretchy” quality—think of a pizza maker tossing and stretching out a ball of dough. Without gluten, the dough would rip easily.
What are health benefits to gluten free products?
Here is a great article from Harvard that explains both pros and cons of gluten in your diet.
What substitute ingredients do you use?
We use gluten free flour blend by King Arthur and Bob's Red Mill, almond flour, oat flour and rice flour. You can check the ingredients to see which substitute we used for the desserts made. For our dairy free treats, we use vegan butter, almond or oat milk in replacement of dairy products. Our sugar- free treats are sweetened with monk fruit sweetener with erythritol.
Are your products certified gluten-free?
Not yet! Although we specialize in gluten- free treats, we bake in shared spaces so cross contamination is a possibility. That also applies to nut products such as peanuts, almond, walnuts, and pecans.