I began experimenting with gluten-free and vegan baking in 2007 during my first private chef job in NYC. Much of my career has been dedicated to cooking for clients with food allergies or very specific dietary needs, which has allowed me to continuously develop and refine new recipes.

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My priority is using a diverse array of gluten-free whole grains, which not only add complexity and flavor but also provide abundant nutrients, fiber, and protein. With each recipe, my goal is to create a balanced bite—one that is not overly sweet and allows the high-quality ingredients to shine. Everything I make is free from xanthan gum, guar gum, processed cane sugar, and fillers like corn or potato starch.

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For me, taste and texture are just as important as digestion. Balancing the type and amount of fat, along with selecting the right sweetener, ensures that each bite is satisfying without causing a spike in blood sugar or a heavy feeling in the gut. I want you to enjoy a cookie or slice of cake and feel nourished and content—not left craving more or weighed down.

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Small batch orders are baked every Friday. Pick up is in Gracia, Barcelona.