I grew up with a Native American mom who kept our house rooted in simple, whole foods. We grew our own produce, and white sugar, bread, and dairy were rare in our kitchen. That upbringing shaped how I saw food long before I knew it would become my life's work. When I moved from Arizona to San Francisco, I was navigating my own dairy, gluten, and soy allergies, and I couldn't find a single treat that was free of all three, let alone one made with quality ingredients or produced in a way that respected the planet. Every option on the shelf asked me to choose between what I could eat and what I actually wanted to eat.

Not long after, my brother was diagnosed with brain cancer. Learning how refined sugars and flours can feed cancer cells changed something in me. It wasn't just about my own wants anymore. It became clear that better options weren't a nice-to-have. The world needed them. That conviction is what led me to start Wholesome Bakery: a place to make treats that are genuinely good for people and good for the planet, without compromising on taste.

What I’ve left out of my products is just as important to me as what I put it in them.