La Foi Levée

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

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… 🍞✨

16/12/2025

I don’t have a dog.
I don’t have a cat.
But I do have a levain… and yes, people worry about him when I travel 😅

“Isn’t it super sensitive?”
“Won’t it die if you leave?”
“Who’s going to take care of it??”

Relax. My levain is not a fragile diva 😄

Also, he has a name.
His name is Skywalker.
Because he raises the faith to use the Force ✨🍞

Of course he’ll survive.
I feed him, let him rest, freeze him before I leave, and when I’m back?
Skywalker awakens, and delicious loaves rise again.

Let’s demystify this once and for all:
Starting your own levain is not scary.
It doesn’t require a lot of work.
It’s actually fun.

And yes, it’s totally worth it.

So don’t be afraid to start your own levain.
Worst case? You learn.
Best case? You bake bread that feels like home

May the Force (and fermentation) be with you 🖖🏻

14/12/2025

They’re uneven. Moody. Sometimes too pale, sometimes a little too dark.
They crack where I didn’t expect, rise when they feel like it, and refuse to behave like “perfect” bread.

Guess what? I behave the same way 😅

These little monsters are proof of what happens when you keep showing up while becoming a different version of yourself. When you stop chasing flawless and start choosing real. When the process stretches you, frustrates you, humbles you, and still feeds you.

Every bake teaches me something: patience, surrender, trust… and that growth is rarely pretty while it’s happening.
But give it time, heat, and a bit of courage, and suddenly, there’s something alive in front of you.

So here they are.
My little monsters.
Not perfect. Not tame.
But very much becoming.

13/12/2025

Some days, it was me versus my mind… and a very stubborn bowl of chocolate ganache 🍫

I decided to create the most delicious gluten-free, refined sugar-free, vegan chocolate truffles for one simple reason: because I wanted to.
And sometimes, that’s enough.

For weeks, the ganache refused to cooperate. The oil separated, the texture collapsed, and my mind became an uninvited sous-chef, overanalyzing every move, questioning every stir, negotiating reasons to stop right before the magic moment.

But one day, I stopped debating and chose curiosity over control.
I said: I’ll keep going. Let’s see what happens.

And slowly, it came together.
Not because I mastered it. Not because fear disappeared.
But because I took the first step, and then another.

Looking back, my life keeps confirming the same truth: when I move first, the path responds.

As 2025 comes to an end, stop regretting what you didn’t do.
Start moving, one small step at a time.
Momentum will come.

Clarity follows action, not the other way around.
Take the first step.
The rest will meet you on the way!

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Navegantes, SC
88375-000

Site

https://www.lafoilevee.com/

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