My name is Angela and I am from Chile. I am the person that bakes all the treats we offer. My primary profession is being an Early Childhood Spanish teacher through my other business, Hola Spanish.
In early 2013, my now husband, Paul discovered that he had Celiac disease. Years later he also discovered that he was intolerant to corn which made things a bit more challenging… I, coming from a country where gluten is a main ingredient in most dishes, took the challenge of baking and cooking GF dishes and treats for him, always looking for great tasty recipes that he missed the most, always trying as closely as possible to replicate the gluten experience.
More recently, I decided to go GF myself due to an autoimmune disease, so it made things much easier for both of us at our new home in NH. Our kitchen has never seen gluten. We are also 99% corn free. I make our own vanilla extract, powdered sugar, baking powder, but I recently learned that Xantham gum in most cases derives from corn, which is OK for Paul as he does not react to that, but you should be aware of it if you have a corn allergy or sensitivity.
We are also farmers at Arándano Farm, where all the products are baked in our homestead kitchen.
In 2021, for the very first time, we started selling our GF products at farmers' markets in the Lakes Region area.
We are happy with the reception from many of our customers; both new and recurring.
I look forward to keep being creative in my kitchen, and bringing you those treats that you miss the most!