From my story, to my allergen free and vegan artisan bakery
Hello and welcome
I have been living with multiple food intolerances since 2008, so I have personally experienced the challenges people with special dietary requirements face. Cooking, baking and feeding people has always been a central part of my life, so when I had to change my eating habits, I had to part with some of my most favourite foods. I took a deep breath, and cleared my kitchen of everything that was making me unwell, and replaced them with alternatives and new ingredients. I have decided to embrace the challenge of discovering new dishes, and to focus on what I was able to eat, rather than getting upset over what I couldn't. I have to admit, I really enjoy experimenting in the kitchen, so perhaps that helped.
My alternative ways of cooking were soon the norm, and all my family and friends were enjoying my food just as much as before. They have encouraged me to follow my desire to share my delicious and allergen free foods with others.
So it happened that I am now a happy baker in my dedicated gluten-free and vegan artisan home bakery. I specialise in vegan, allergen and refined sugar free cakes, and bakes.
I hope to bake something delicious for you soon...
Quality and Certified
I source my flours from Hungary, from a certified gluten and allergen free factory, established by my family.
In my Vegan bakes I use a certified gluten free flour blend, developed by my father, using the finest Italian chickpea flour, buckwheat, millet and cassava flours. These ingredients are naturally rich in fibre and protein, and are full of nutrients.
My entire vegan range is free from gluten, wheat, egg, dairy, soya, rice, corn, potato, oat, and the other top 14 allergens. Nuts are used only in particular cakes, and these orders are handled separately with the highest care, to avoid cross contamination.
In my bakes that are simply gluten and dairy free, I use a certified gluten free, all-purpose flour blend, also developed by my father. These cakes contain free range eggs.
To find out more about the ingredients please scroll further down the page.
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What's in it? Good to know...
MILLET was known and grown in ancient cultures, it is highly nutritious compared to the major cereals, and also easy to digest. It contains low phytic acid, seven amino acids and it is rich in dietary fibre, iron, calcium and B vitamins.
BUCKWHEAT, despite the name is not related to wheat. It has a high concentration of all essential amino acids, also rich in iron, zinc, selenium, elemental salts and fibres. It helps to maintain the flexibility of blood vessels.
CHICKPEA is rich in proteins, fibres, minerals such as iron, phosphorus, thiamin, vitamin B6, magnesium and zinc. It also has a low glycemic index. Chickpea provides a pleasant taste and texture in our products.
CASSAVA also known as TAPIOCA, is rich in calcium and vitamin C, and also contains a significant quantity of thiamin, riboflavin and nicotine acid. It’s starch content makes it a popular ingredient in gluten and wheat free products.