Ever since I could remember I had a passion for food. As a young child, I would pull up a chair to the counter in my grandmother’s house and watch her cook. She was from Italy and never used a recipe, yet everything seemed to come out perfect. She loved to teach me her ways and they always excited me to learn more and more. I would find myself trying new recipes and tweaking them to be better.

I dabbled in the whole food plant-based world and realized it is important to try and keep ingredients clean without disturbing the integrity of the dish. I use white whole wheat flour, which is healthier than white flour. The whole wheat version is made by grinding entire wheat kernels into a powder, while white flour removes the most nutrient-rich parts — the bran and germ. Thus, whole wheat flour is widely considered healthier. It's a good source of protein, fiber, and a variety of vitamins and minerals.

Over the years I have found that many people who love to cook and bake, hate buying all the ingredients for something they will only make once or twice. Hence, my kitchen was born.

I want to take you back to being able to bake rosemary bread or chocolate chip cookies without having to buy a 5 lb bag of flour or specialty ingredients that you may not use again.

I want to give you the thrill of making it yourself.

After all, who doesn’t love the smell of fresh-baked bread and cookies?