Hi

I'm Jackie, a former medical lab tech who has always been into baking—since middle school, when my mother actually allowed me and my girlfriends to bake and watch B movies every Saturday—until we blew up the oven by putting too much baking soda or powder in one of our cakes, which bubbled out all over the oven. That put an end to the group baking, but not my love for all things CAKE!! In 2003, a close family member was diagnosed with Type 1 diabetes, and I felt I needed to use my baking skills and my science acumen to develop healthier versions of our favorite cakes because, "Everyone should be able to have a birthday cake." So in 2004, I started experimenting with ingredients—first replacing sugar with a banana in my carrot cake—then I learned about natural sugar substitutes and almond flour. By 2006, I formulated my own line of cake, cookie, and frosting mixes, eventually selling them all over the country. Then I mailed my first baked carrot cake to my niece in Philadelphia. It was successfully received in one piece and still fresh, thanks to dry ice—but the stress of selling a fresh cake kept me focused on mailing mixes. I had so many people who wanted baked products that I started baking for the green markets and local customers. Finally, in 2014, I quit my business because the cost of business kept me in the red. But I haven't forgotten about wanting to help people enjoy SWEETS without the worry. So now I am offering my course to help YOU learn how to bake deliciously healthy sweets that not only satisfy your sweet tooth, but nourish the body, may help balance hormones, prevent sugar spikes, and may help you lose weight too!!  Join the Healthy Baking Lab