Saturday, March 24, 2012

About Jacqueline

Former public school teacher, food service industry worker, caterer, coffee shop baker, and nomad.  
Current wife, mother, homeschool teacher, small-scale farmsteader, builder, creator, and daily scratch baker.   

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, nuts, fruits, fresh chicken eggs, Caputo Italian chef's flour, high quality chocolates, and flavor-filled spices.    My raw and unfiltered honey source is Salvatore's Backyard Beekeeping in Ponte Vedra Beach, Florida.  Midnight Maple Sugar Shack in Barnet, Vermont has been my trusted syrup source since 2012. 

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


No artificial colors or preservatives are ever used, so please enjoy your purchase within 24 hours for optimal flavor and texture.  

Air-tight containers or vacuum sealed bags will allow up to 1 month freshness in the freezer.  Please AVOID refrigerating my baked goodies, unless you order cheesecake.  Refrigerating them will cause rapid staleness.


All inquiries and orders:   DESSERTSNOB@icloud.com