Here’s My Bio:

First off I want to give credit to my favorite and most influential bakers: Joanne Chang of Boston’s Flour Bakery; Keiko Ishida’s book Okashi; Claire Ptak of London’s Violet Cakes; Jemma Wilson (Cupcake Jemma) and of London’s Crumbs & Doilies; Bérénice Leconte of VG VG Pâtisserie, Paris, France; and YouTuber Gretchen Price of Gretchen’s Vegan Bakery online. These are bakers who change the world of baking from Japan to Paris to Bangkok to London to New York to right here in Marin. I take their recipes and often have to veganize them, and then do it over and over until it tastes and looks like how I want it to be in my mind. If you are not familiar with any of these bakers, please rush now.

Bio:

Hi, I’m Elaine Blakeley and I love using the best ingredients because it makes a difference in how it tastes and really, how it impacts our world and communities (I even make my own vegan butter). I am a recent vegan, since January 2024. It was something I kept putting off, maybe because I was afraid that it would be too difficult or burdensome. It has been the best decision ever! It's really not that difficult and I feel healthier and so much more connected to animals and our planet, which was something I had not expected to feel.

Over the last decade, I’ve had two previous home-baking companies. My first bakery, City Cakes, started when I was living in Bangkok, Thailand in 2011-2013, and the other at-home bakery began when I relocated to Marin County, in 2014. Both of them were made-to-order cupcakes, cakes, pies, and cookies. I have dabbled in sourdough bread baking on and off, with fully scientist-like obsession (as many bread bakers do) but trying to bake levain in my home oven has been frankly dangerous with the steam and high temperatures, that I’d much rather bake desserts.

Back to the vegan baking…after I started eating 100% plant-based meals, I began experimenting in recreating all my favorite cakes, pies, and cookies using cashew butters, wholesome grains and a variety of chocolates. I relied heavy on my “old-time” vegan friends (those who’ve been vegan for way longer than I have). Quickly, I picked up the best brands for the best flavors. It’s also really fun to support good companies that take pride in their products, like using all organic sugars, Petaluma’s mill of Central Milling organic wheat flour, Bob’s Red Mill Gluten-Free line of products, and San Francisco’s Guittard Chocolates.

Thank you for reading this far... I know that some of you may not be 100% plant-based eaters, and I thank you for exploring and trying these cookies. Even if you have a few days a week without eating meat or dairy, that is a wonderful thing for our planet, creatures, and frankly, your body. If you want to learn more about how to have a plant-based diet, I recommend the free program, Veganuary. There are lots of cookbooks at the library too. My favorite one that my bandmate gave me, before I decided to fully take the plunge in being 24/7 vegan, is Chloe’s Kitchen, by Chloe Coscarelli.

-Elaine/owner/baker of Bakery 6