At Blue Eye Bakeshop, there is so much that goes into each batch of cupcakes this mother-daughter duo has tested, baked, decorated, packaged, and more importantly...tasted. But we're getting ahead of ourselves. Let's go back to a different time; 2019 B.C. -- Before Covid.

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Niki (or daughter), after years of discomfort and chronic pain was officially diagnosed with Celiac disease. A devastating case of FOMO washed over her as the world suddenly became a list of cannots--cannot eat this or that or anything else. A lifelong sweet toother, the diagnosis sent her spiraling down the rabbit hole to find good quality desserts that didn't sacrifice  taste or texture...and weren't filled with preservatives, additives, or junk ingredients.

 

Zana (or mother) had been a small business owner--of bakeries, specifically--for nearly thirty years before deciding to spend time overseas in Albania, the family's country of origin. After Niki's diagnosis, she thought why not test out gluten free recipes and see what I can come up with? What started as an evening hobby of producing an array of deliciously rich desserts for the family to sample ballooned into a thought she had with Niki late one night: Let's see if we can get these out in front of people.

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All successful dynamics need a balance--a yin and a yang, if you will. It's why Zana holds down the fort in the kitchen, experimenting with recipes and creating little works of wonder, while Niki maintains the ever important role of taste tester...in addition to outreach and communications with prospective customers, gluten free or not.

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But even though our roles might be distinctly different, our approach to the bakeshop is perfectly aligned. Each cupcake batch is made entirely from scratch with as many locally sourced organic ingredients as possible. Everything is handled in a dedicated gluten free kitchen to prevent cross contamination. And above all, we maintain high expectations for what a gluten free cupcake can taste like. No filler ingredients, no preservatives, no junk. Only the basics...just done really, really well. And in the end, we bring you little frosted cakes that are shockingly gluten free.

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