About What?
How do I get these cookies?
Go to the Shop page and click on the photo of the cookies that you would like to buy. Then, select a PICK UP DATE. You will purchase ahead and select an easy pick up spot.
What if that time doesn’t work for me?
At this point, I am a one woman-show, and due to demand and volume, I have to stick with just the provided dates, times and locations. Again, when and if I get any bigger, I hope to have more flexibility in my services.
Do you deliver because I would like to send these cookies to my cousin in Arizona?
Sorry, I do not snail mail…yet…because that requires a different business license. I hope someday I will!
What is the 6 about?
It’s my favorite number and there are six cookies in a box.
I still don’t get why it’s called 6?
That’s okay, let’s move on.
How do I pay for the cookies?
You will pay online using one of the payment methods, and then pick up the cookies on the Thursday date shown.
Are your cookies gluten-free?
Yes, however, for gluten-allergen purposes I would prefer to call them “wheat-free” as these cookies are made in a kitchen that does bake using wheat flour. I use all of Bob’s Red Mill’s gluten-free grains and baking essentials which are gluten-free, and follow strict food safety to avoid cross-contamination of the wheat flours. See the Finest Ingredients webpage for more details.
Do you make cakes and can I order something special?
Right now, I am sticking with cookies and trying my best to stay focused on that. My previous home-bakeries taught me a lot. That said, I do know of some pretty rad vegan bakers in the Bay Area. I would recommend Timeless located in Oakland.
I’ve tried vegan cookies and generally they don’t taste as good as ones with eggs and dairy.
My cookies are better tasting than anything I have tasted locally that is vegan and wheat-free. This is exactly why I started baking them and want to sell them. (Special note that may induce eye-rolling: Enjoying plant-based food helps our global community by not participating in the animal farming industry which harms animals and exacerbates climate change. )
Thank you for reading all of this. If you have questions, please reach out to me! I appreciate your business so much.
-Elaine Blakeley
Here’s My 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 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 and special events type of baking; you know, the kind of baking that is super stressful and high stakes because if that cake doesn’t come out perfectly, it has to be baked all over again at 2am. 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 Central Milling, Miyoko’s, and 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. My favorite social media person is Shakayla Felice who shares her delicious weekly menu plans and recipes on social media and her website.
-Elaine/owner/baker of Bakery 6
