About Jacqueline

Former public school teacher, food service industry worker, caterer, coffee shop baker, and nomad.  I began this website and specific entrepreneurial adventure 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.

Baking is done before dawn, using organic dairy, eggs, flours, chocolates, nuts, fruits, and spices.  Beginning in 2020, goodies with raw and unfiltered honey come straight from Salvatore's Backyard Beekeeping in Ponte Vedra Beach, Florida.  Midnight Maple Sugar Shack in Barnet, Vermont is my syrup source since 2012. 

2019 was a transitioning year from 45 years of wheat-based eating to predominantly gluten-free baking.   Because my pantry is home to a variety of ingredients, and a slight possibility of cross contamination exists, 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.