Sarah's Story
Sarah began baking at the age of six with her parents guidance and support. From the age of nine, about third grade, through fourteen, eighth grade, she was the go-to neighborhood baker for custom cookies, cakes, cupcakes for any event from soccer team parties to weddings. Her dream was to become a restaurateur/pastry chef, something she was well on her way to accomplishing.
Then in October of her freshman year of high school (2011), Sarah was diagnosed with celiac disease. After being told that she couldn't cook with glutenous flour, she was sure that a career in the culinary field was no longer something she wanted to pursue.
After much persuasion from friends and family, Sarah eventually began to pick up gluten free baking. Slowly but surely she developed recipes that were just as good as her old ones, recipes one couldn't tell did not have flour.
Orders began to roll in again and the summer before her sophomore year of high school, she began to explore the opportunities for a chef with celiac in the Boston area.
She baked a variety of gluten free muffins and pastries for the Paris Crêperie food truck, 4A Coffee, Knight Moves Cafe, and the Koo Koo Cafe near her home, in addition to the Brookline High School cafeteria. Now she is off to college at the University of Michigan, and will be continuing custom work for private clientele during the holiday season. Contact her for more details or to inquire about an order for your holiday party!
Then in October of her freshman year of high school (2011), Sarah was diagnosed with celiac disease. After being told that she couldn't cook with glutenous flour, she was sure that a career in the culinary field was no longer something she wanted to pursue.
After much persuasion from friends and family, Sarah eventually began to pick up gluten free baking. Slowly but surely she developed recipes that were just as good as her old ones, recipes one couldn't tell did not have flour.
Orders began to roll in again and the summer before her sophomore year of high school, she began to explore the opportunities for a chef with celiac in the Boston area.
She baked a variety of gluten free muffins and pastries for the Paris Crêperie food truck, 4A Coffee, Knight Moves Cafe, and the Koo Koo Cafe near her home, in addition to the Brookline High School cafeteria. Now she is off to college at the University of Michigan, and will be continuing custom work for private clientele during the holiday season. Contact her for more details or to inquire about an order for your holiday party!