How did the idea for Eat It Up, Buttercup hatch?

 

In 2009, I had a food allergy test done after spending much of the year with recurrent sinus infections & poor health. I thought it was the result of a stressful job but my health didn't improve once I was laid off, so I had a food allergy test done by Dr. Cory Reddish. The results came back indicating I had reactions to gluten, dairy & soy! My diet shifted majorly to say the least. Sure I could eat quinoa & kale all day but what's a girl to do when I craved a sweet treat?! Since I was a little girl, I loved baking & grew up making things from scratch with my mom. Taking on the challenge of gluten-free vegan baking started as a personal endeavor & grew into a business once I shared my goodies with friends & was fed encouragement in return. I'm still in shock almost every Saturday when I somehow end up at the Noe Valley Farmers Market selling to weekly regulars that know me by name.

 

How did the name originate?

 

My grandmother used to say it to me :)

 

Your treats are glutenfree, soyfree, vegan and hand-made. What was the most difficult part about starting your treats?

 

Gluten-free baking is stressful! I hate wasting food; it is always really hard to try a new recipe, feel disappointed with the less-than outstanding results. Thank goodness for composting.

 

Who are the biggest fans for your treats?

 

ME! Actually, there are a lot of parents in Noe Valley that are really pleased to know they are feeding their children special treats that aren't loaded with, dare I say, crappy ingredients. Anyone that is mindful about what they put into their body but still enjoys a decadent treat on occasion. :)

 

How many different kinds of treats do your currently sell?

 

People, including myself, are often surprised by how expansive my menu is. I started off making whoopie pies, aka whoo(pie)² (it’s a math joke), as an alternative to cupcakes. The fillings are date-based instead of refined powdered sugar & shortening. It is possible to keep it healthy and sweet-tooth satisfying. I also make and sell muffins, cookies, bread, pies & cakes! Some of them are paleo, some are nut-free. Although I can't accommodate every food allergy, I like to think I have something for everyone!

 

What has been the one underlining factor in baking your treats?

 

Making sure they are whole-food treats but still taste delectable.

 

Did you have a background in pastry industry prior to starting Eat It Up, Buttercup?

 

Although I have 9+ years food-service experience as a server & supervisor, I have no professional history in a kitchen. Everything is self-taught by reading lots of cookbooks, learning from my Naturopath & years of cooking in the South. I almost value that more because it has allowed me to really create my own personal signature brand. No other company in this area makes gluten-free treats that are also free from dairy, eggs, soy & refined flours like potato or cornstarch. Eat that UP!

 

Do you do this full-time?

 

Not yet but that is my goal!

 

Where do you currently sell your treats?

 

 

Mostly through the Noe Valley Farmers Market, which is every Saturday from 8 am - 1pm on 24th Street between Vicksburg & Sanchez. People can also place orders online.

 

 

Who are  been your mentors?

 

Cory Reddish, ND, because she is so passionate & dedicated to peoples health. I admire her hard work. She inspires me to be healthy & strong & committed.

 

Companies you admire/want to emulate?

 

Flying Apron Bakery in Seattle. It was the first place I visited that I knew I could eat anything they sold. Sweet relief, literally! I want to be that company for other people in the Bay Area. Seattle is where I go to indulge in allergy-friendly foods, friends & motivation. 

 

Where are you from?

 

Born & raised in Memphis, TN but a happy San Francisco resident for almost 9 years now. 

 

 

 

 

Eat It Up Buttercup!