For those of you who know me best, I believe in a life of moderation. I like all of the “bad foods” just as much as the next person, they just don’t like me. When I became gluten-free myself, I hunted out better gluten-free products. When dairy, eggs, and soy were added to the list…there was no exception. I don’t like to pigeon-hole myself into a life of restriction just because I have a sensitive body. Many of you have the same restrictions in some way, shape, or form. Why should I eat something that tastes like cardboard because I cannot have what everyone does? Unacceptable. I am improving as a baker with these restrictions, but sometimes, isn’t it just nice to be able to pick something up and treat yourself? Absolutely.
Kelly Childs is the beauty and brains behind an improved culinary experience for the dietary restricted individual. Focusing on the sweeter side of life, these little cupcakes (and brownies, and cookies, and whoopie pies) are truly everything they promise to be. Vegan (meaning dairy and egg-free), gluten-free, scary sugar free (none of the white stuff here) and soy-free (a majority of the baking) they also taste GOOD. Not only good, AMAZINGLY GOOD. Most people I have urged to try them admit they have started a new addiction, and they prefer them to many other of the wheat-dairy-egg cupcakes that are out there! I’ll admit a bad day or two in office and I’ll steer myself there. It’s so strange, my car just goes there without urging!
Currently available at Kindfood, a great Vegan and gluten-free catering restaurant in Burlington, Kelly’s cupcakes are getting a new home soon. When Kelly’s Bake Shoppe is open, I recommend getting there soon because when everyone else knows about how amazing these goodies are…it will be difficult to get your hands on them!
Kelly, thanks for your hard work. All of your fans are so appreciative! Congratulations!