Hi, I’m Naëlle Yoshimura! I was born and raised in Québec (alors bonjour les Québécois, si vous êtes ici!), French is my first language, which I speak daily to my wonderful two sons, in the hope they may pick it up one day… I love Star Wars, memes and obviously, baking. I have been gluten-free since 2010, and let me tell you, I have learned a lot since!
And ultimately, that’s why we’re here right? To learn about gluten-free baking. There are MANY amazing gluten-free bloggers and recipe developers, who have inspired and guided me in this journey, and I hope to give them shoutouts throughout this blog. Why am I different and why is it worth spending time reading my totally coherent ramblings on gluten-free baking?
Well for one, I am a chemistry teacher by training and also a curriculum designer. That makes me pretty decent at breaking down information and guiding your learning and ultimately your baking. And that’s the thing: baking is science. If you understand how ingredients interact together, you have so many possibilities in front of you in terms of substitutions and personalization. My goal is to give you the information you need--to really deep dive into the science--to feel more successful and independent in your gluten-free endeavors.
I am also a licensed cottage food baker, located in the East Bay of San Francisco, and I have grown my business faster than I could ever have imagined! I have many tried and true recipes to share, which are loved by repeat customers (truly the greatest compliments is coming back for more!) I also have customers who have additional allergies other than gluten and I try to be inclusive in my recipes; my goal, as stated above, is that if you have say a gluten, corn and egg allergy, you will be able to find recipes on this blog that you can use/modify.
My vision for this blog is to build a supportive, positive, cooperative gluten-free community, where we can all learn from one another. Not just me as a teacher and you as learners; every kitchen becomes a laboratory, and every bake is an experiment... we can learn so much if we just share our successes and failures. Thanks so much for stopping by, let’s get baking and learning!
