I am from a French foodie family… and we ALL love sweets! I asked for an Easy Bake Oven as a child, but never got one! I knew I would probably always enjoy making desserts when at age 11, I decided to make the chocolate éclair recipe from a ratty old hardback copy of The Joy of Cooking, and found it to be easy and fun. My great grandmother Ann Marie Voisin created a catering service specializing in French dinner parties, and when my father Peter is not busy wrangling his successful financial planning practice or playing trumpet in one of his bands, he works on his gourmet food business in Hendersonville, NC and can make you his Grandmére’s French Apple Tarte; it’s the real deal. Dad and I always bake something when we get together for holidays. In 2003 I was diagnosed with multiple food allergies, sensitivity to wheat, and moderate allergies to corn and milk. My new diet invited me to explore cooking and baking with alternative grains and sweeteners, and led to a desire to eat a more plant-based diet and create desserts that still taste great. Many people of all eating styles are paying more attention to how food makes them feel these days, and I believe that the Triangle desperately needs alternative and healthy sources of food to complement the current “comfort food” trends in the food industry. I have a passion for supporting grass-roots food business, vegan events and restaurants, NC farmers, suppliers, and fellow visionary and community-minded food entrepreneurs and bakers. For two years I worked with Homa and Ramin Jahannia, chefs and owners at the all-vegetarian Sage Café. I worked with Homa to develop an “allergy-free” brownie that was very popular with their vegan and gluten-free customers. I continue to develop new brownie, cupcake and cake recipes, and can create custom vegan and gluten-free treats for your special events and occasions. I am a proud member of The Cookery of Durham and Sustain-a-Bull. Vive Joie de Vegan!