About Jacqueline

Former public school teacher, food service industry worker, caterer, coffee shop baker, and nomad.  This website and specific entrepreneurial adventure began in 2008, in San Jose, California.  Since then, my customer base has grown to both coasts, as well as the northeastern and southeastern United States.  I'm grateful EVERY SINGLE DAY for opportunities to share sweetness.

I use local dairy, fresh eggs, high quality flours, chocolates, nuts, fruits, and spices.  Raw and unfiltered honey comes from Salvatore's Backyard Beekeeping in Ponte Vedra Beach, Florida.  Midnight Maple Sugar Shack in Barnet, Vermont is my syrup source since 2012. 

The majority of my treats can be made gluten-free.  Because a slight possibility of cross contamination exists in my kitchen, gluten-free treats are not recommended for those with severe Celiac's disease. All gluten-free ingredients I use are certified organic. 

No artificial colors or preservatives go into my goodies, so please enjoy them within 24 hours for optimal flavor/texture.  

If you must prolong consumption, use air-tight containers for up to 1 month in the freezer.  AVOID refrigerating my baked goodies, unless you order cheesecake.