La Foi Levée

A Brazilian journey of discovery through gluten-free and vegan creations, guided by intuition, care, and faith in the process

06/05/2026

I’ve been quiet here lately… mostly because I’ve been preparing myself to speak French and spread the sacred word of gluten-free bread.

But honestly, no language is more powerful than the sound of a crispy loaf being cut open while an orchestra of frogs performs in the background 🤗

And yes… the frogs are real, by the way.
They are out there singing passionately in the night, trying to find love… while I’m just trying to perfect gluten-free bread.

Different missions. Same dedication. 🐸✨

30/03/2026

We all live inside our own beliefs.
And no matter how much we try, we cannot force someone to see differently.

But we can plant seeds.
We can create experiences that open doors.

La Foi Levée was born from that intention.
To gently reveal that there is a world beyond refined sugar and condensed milk.
A world where food is both nourishing and deeply delicious.

A world where what we eat can love us back!

This is my mission ❤️

30/03/2026

Let’s go Easter egg hunting! 🐰🥚

04/03/2026

Vegan cooking is fascinating, simple ingredients can transform into something unexpectedly delicious!
Today, I will not be humble.
I made the best vegan caramel I have ever tasted. 😄

The surprising part?
It starts with dates.

And yet… this caramel doesn’t taste like dates at all.

With the right spices, a little technique, and a lot of love, those humble fruits transform into a silky, rich caramel that feels completely indulgent.

Here’s the part I love most: classic caramel is basically refined sugar + dairy fat, delicious, yes, but nutritionally it’s a fast spike with little to offer.
My version? Dates + “secret ingredients”+ a touch of maple syrup + salt… so you get sweetness with fiber, minerals, and satisfying fats.

Same “wow” factor, but way more supportive to the body.

04/03/2026

This morning in my kitchen lab I finished my first chocolate eggs… and it made me remember something.

When I was a child, Easter mornings felt magical.
I still remember the feeling of waking up, getting out of bed, and finding a beautiful basket full of eggs that the Easter bunny had “delivered.”

It was such a warm and happy moment.

Today, many years later, I’m the one making the eggs.

But I’m making a version that reflects how I live and eat today:

sugar free
-free
-free

As a woman in her 40s, refined sugar and certain ingredients don’t make my body very happy anymore. But the feeling of creating something delicious, nourishing, and a little magical… that still brings me back to childhood.

And this is only the beginning.

These shiny eggs are just the shells…

To be continued. 🧐

03/03/2026

Guess what’s happening in my kitchen lab today… 👀

Hint:
It’s smooth.
It’s glossy.
And it doesn’t stay liquid for long 🧐

Things are about to take shape around here…
And trust me, this is just the beginning!

More will be revealed soon 🤗

25/01/2026

This smile says it all.
I cracked the code behind the gluten-free buns known in Brazil as Pão Francês, literally “French bread.”
And no, despite the name, there’s nothing French about it.

Born in Tupiniquin lands, this bread is proudly Brazilian.
A thin, crispy crust that sings when you break it.
A soft, tender crumb that feels like home.

In its gluten-free version, it goes even further:
nourishing, inflammation-free, and safe for everyone, celiac or not.

Same pleasure. Zero fear. Full nourishment. ✨🍞

23/01/2026

Small moments carry big visions.
Today it was a vegan alfajor, and a clear reminder of why I’m choosing to participate, in an immersive gluten-free, vegan bread-making course in São Paulo:
to experience how nourishment becomes connection.
São Paulo, get ready for me!

02/01/2026

Bread Test — Part 2: the real test starts at the table!So… the loaves didn’t rise the way they were supposed to.

They didn’t become tall.
They didn’t become pretty.
They definitely didn’t become Instagram models.

But guess what?
They tasted good. Really good.

They were nutritious.
They didn’t hurt
And they are disappearing faster than expected, always a good sign.

Then came the real test.

My mom took a bite.
Her first-ever gluten-free bread.
She paused.
She chewed.
She nodded.

She liked the combination, chickpea flour and rice flour.
Actually… she really liked it.

And this is a woman who still bakes the old-fashioned way.
Wheat flour.
Hands in the dough.
No shortcuts.
And her homemade breads are ridiculously delicious.

So when she says something nice,
you know it’s not a “mom compliment.”

It’s a real one.

If it passes a wheat-baking mom’s test, I’m officially on the right path. 🍞✨

01/01/2026

I’ve always believed this:
when we start the year doing what we love, the year answers in the same language.

So I ended the last day of the year and welcomed the first one surrounded by family, making gentle plans with my husband, cheering the friends I love… and, of course, baking gluten-free bread.

Baking outside your own kitchen is always a little adventure.
Different tools. Different rhythms. A need to adapt and surrender control.

There’s flour everywhere.
A mixer that didn’t survive the process (my mom calmly said: “I knew it would happen” 😅).
And a kitchen that clearly knows it has been used with love.

Now the loaves are still proofing.
Quietly. Patiently.
Gathering strength before meeting the oven.

And I wait.

My mom is watching too.
The woman who taught me my very first steps in baking.
The one I secretly want to impress with this new craft that chose me later in life.

Will they rise the way I hope?
Will she like them?

To be continued… 🍞✨

Endereço

Navegantes, SC
88375-000

Site

https://www.lafoilevee.com/

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