LOVE'S KITCHEN

 If you are interested in ordering meals, party trays, or baked goods, please text or leave a voicemail @ 480-245-3705. I cannot answer the phone while I'm cooking, but I will return your message. Thank You! (You WILL find additional information in the "ABOUT" section, above, as well as some photos in the Gallery).

I am a plant-based chef. All my baked goods are egg-free, dairy-free, some are also gluten-free and I can accommodate nut/seed or soy allergies as well. I use little to no refined white sugar. When I do, it is usually as a glaze drizzled on top of something, such as the donuts, with confectioners sugar. But I use it sparingly. For sweeteners, I only use natural products: locally sourced, responsibly harvested organic honey, top grade, pure maple syrup, dates, natural apple sauce. I also may use piloncillo (jaggery) on occasion, which is made from pure sugar cane juice and maintains the nutrients as opposed to brown sugar that has been processed much like refined white sugar, with molasses added to it. I use organic, unbleached flour. I use organic flour for my wide variety of flours, whenever I can get it. I make my own gluten free blends. I also make my own vanilla extract with grade A imported vanilla beans that have steeped for months. (It REALLY makes a difference in the flavor!) I make some of  my other extracts as well. I do not use any artificial food dyes. I believe in using the best quality of products, to get the best results. You are paying not only for a dozen donuts, or a batch of brownies, you are paying for quality, expertise, creativity, and the countless hours of trial and error and testing to create recipes that you can't get in a store, especially for people with food allergies/intolerances.

My journey to becoming 100% plant-based was a long one, filled with years of hospitalizations, and pain. Among other things, I suffered with severe food allergies, digestive issues, chronic pancreatitis and anaphylactic episodes. So I KNOW how important it is, to take it seriously when a client calls me to place an order for brownies, and specifies no nuts. I have to look at every ingredient in my recipe, not just the nuts sprinkled on top or in the batter, and double check if there is a mild nut butter used as part of the base. And be sure not to use almond milk if the recipe calls for plant milk. If I don't have a substitute, I will go to the store to buy one.  Sometimes I have to make several adjustments, that's why I always say, it could take several days for your order, so please keep that in mind. EVERYTHING is custom-made.  If I can't make a recipe work within your allergen requirements, I will suggest something else that I think you might like, that I know would be completely safe for you.  I will always be honest and upfront, and every item will have full disclosure of all the ingredients used in YOUR order. (which also takes more time, but is necessary). My focus is to provide products that allow people who felt deprived of them before, to now be able to treat themselves to the healthier side of "indulgence".  In addition to my required licensing, I also have my Food Allergen Specialist License. Something very few people in our profession take the time and effort to do, but is your assurance, that everything is made with the utmost care and attention to detail.