Yes, every single thing I bake is 100% gluten free. I don't keep wheat flour in my kitchen — not in a drawer, not in a cabinet, not anywhere. There is no cross-contamination because there is nothing to cross-contaminate with.

I'm not a storefront. I bake from my home kitchen in Cypress, Texas under the Texas Cottage Food Law, which lets home bakers sell directly to customers. That's why you pre-order and pick up at a meeting spot instead of walking into a shop. Everything is baked in small batches to order.

It's a state law that lets home bakers sell non-perishable baked goods directly to the public without commercial kitchen licensing, as long as we follow certain rules: label every item with a cottage food notice, sell only direct-to-consumer, stay under an annual revenue cap. I take food safety training every year and follow the law to the letter.

Sometimes. I keep my plate full with the weekly menu, but if you message me at least two weeks ahead for a birthday or a celebration, I'll do my best. Email [email protected] and tell me what you're dreaming about.

Every item on the menu lists its allergens. If something you want contains an ingredient you can't have, message me. I can sometimes sub in dairy-free or egg-free variations for custom orders, but not for the standing menu.

Thursday at midnight, every week. I bake Friday morning with exactly the flour and eggs I need for the orders that came in. That's how I keep waste near zero and quality high — nothing sits on a shelf.

Not yet. Friday pickup is at my home in Cypress (14638 Poplar Lake Trl) from 5–7 PM. Saturday pickup is at the HEB on Fry Rd from 10 AM–noon. Park in the driveway Friday, or look for me near the east entrance of the HEB Saturday — I wave.