We strive to provide high quality gluten-free artisan breads.
03/26/2025
Here is a of the I've been eating the past few months to help maintain my health:
Beefless Irish
Lions Mane
Chili
Portobello Steak
Fried Oyster Mushrooms
Vegetable
Mushroom Stroganoff
Mushroom Balls
Roasted Tomato & Basil Soup
Spelt Buns
So many of these I'd love to make for you eventually 😁
03/17/2025
02/19/2025
Cancer and cardiovascular disease are the top two causes of death in Canada.
The way you eat can help reduce your chances of getting either of these.
02/15/2025
Food waste is a problem.😬
Best before dates are misleading because they are not indicators of food safety - legally, they only protect the seller if you get sick from eating the item after these dates.
These dates are guesses at best, and as long as the food doesn't appear spoiled, it's probably safe to eat.
I mean, banana bread tastes best with brown bananas 🤷♀️
And that's the great thing about - most, if not all, can be used for if it does spoil 🥰
Eat real food. Nutrient dense, low calorie, healthy food.
01/28/2025
Raw Key Lime Bars
💚 naturally coloured with spirulina & turmeric
💚 made with brazil nuts, which are loaded with magnesium for bone health
💚 sweetened with organic maple syrup
01/25/2025
Barbecue Chickpea Burgers, with
💛 h**p powder for added & omega-3s
💛 ground flax to add fibre
💛 scratch-made BBQ sauce without added chemicals or preservatives
Perfect with our Monster Seed Spelt Buns!
01/24/2025
I delivered some this week - were you on the list?! 😲
Be the first to know and let us send you an email when Lotus & Vine posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.
Brought up on a hobby farm in rural Nova Scotia, I created my first recipe at age 8 & assisted my parents in creating homemade baked goods, as well as preserves. I left home at 18 & received a diploma in Multimedia Design in 1999. I returned to the kitchen after the birth of my son in 2005, continuing to bake for my family, friends & neighbours. In 2013, I attended NAIT, receiving the Baking Certificate diploma the following April.
In February 2017, after meeting a Vegan, I decided to investigate the agriculture industry and the manufacturing of our foods. I switched to a whole-foods, plant-based diet and haven’t looked back.
After many set backs & hurdles, I received my Journeyman Baker status in July 2018. I decided to use my powers for the better good, returning to the basic principals of healthy eating, and promoting a healthy lifestyle.
All the creations you see on my page are from plants - you can be confident that:
there are no animal or animal by-products
they are all made from scratch
there are no chemicals, additives, BPA’s or GMO’s
all the packaging is biodegradable
the tools used in creating product is made from naturally occurring elements
You don’t have to be a Vegan to enjoy the foods - just try a cookie or a cinnamon bun!