Today I was approached by someone who was missing the ingredients we’re working so hard to bake/cook without. It actually took me a minute to understand what she was trying to say. I’m so often confronted with complicated dietary restrictions that I immediately racked my brain to figure out what her “special need” was and what we could whip up for her. To my surprise, she told me that she really misses the butter, mayo, Canadian bacon, sugar items that we have used in our past and that it feels like our vegan/raw/gluten free niche has left her in the dust.

I’m not prone to long thoughtful pauses but…..

I finally explained to her that as my Bakery evolves and I evolve I get to change my decisions on the ingredients I use in my kitchen. Yes, I am vegan, Yes, I like to limit my sugar, and wheat intake, and Yes, I love Raw Foods and Green Smoothies.  I still have many items that I don’t eat on my menu, as a nod to my non veg/vegan friends. I work very hard to have something for everyone.  But ultimately my values and preferences will make their mark on my Bakery. Part of me feels like after 14 years I get to be more of who I am -create more of  a niche. Is this good business? I really don’t know.

My goal is to offer delicious menu items that you can’t get anywhere else. My passion is to turn people on to new healthier ways of eating, creative sustainable options for our bodies and our planet.  I know for sure I can’t go back, but it still smarts that I’m leaving some folks wanting.