Faces of Long Island celebrates the uniqueness of everyday Long Islanders. In their own words, they tell us about their life experiences, challenges and triumphs. Newsday launched this social media journey into the human experience to shine a light on the diverse people of this wonderful place we call home.

‘My dream is to make it easier for families with food allergies and for those who just want to make a better carbon footprint on the world.’

Kimberle Lau, Syosset

“I’ve always thrived in businesses that were entrepreneurial. My love language is innovation. Along the way, I’ve also had a passion for baking, and when I became a mom, I became a healthier baker because I was so keen on feeding my kids with only healthy, wholesome ingredients.

“After my first pregnancy 12 years ago when I was 31, I became lactose and egg intolerant. I was having stomach issues, and I finally realized it was every time I had dairy, so I had to learn to modify my diet.

“It was tough because then it wasn’t a major trend. Then in 2020, during COVID, I learned I was at high risk for breast cancer and eliminated soy from my diet. I had surgery, and in the wake of that, as I was recovering, I was feeling like, What’s my purpose? What do I want to do with the rest of my life?

“I left corporate America and had a side hustle where I was baking for local clients in my neighborhood: healthier cupcakes, cakes, doughnuts and muffins. I realized it was hard for many people to really enjoy a treat because of their dietary restrictions. I thought it be great to have something easy like a mix that you just add oil or plant milk and water and can make delicious treats.

I call myself the founder and chief baker, but on social media I nickname myself as a plant-based baking mama.

“Last summer, I decided to take a chance on myself and try to launch this business. I created mixes earlier this year and partnered with Drexel University and their incubator lab to develop the mixes. I launched plant-based baking mixes, Bake Me Healthy, in May. They’re gluten-free, vegan and free of the top nine allergens, because baking should be inclusive.

“They’re also made with upcycled ingredients, creatively taking food that would normally go to waste and finding a purpose and a new use for it, like coffee cherry flour.

“It’s just like working in an entrepreneurial culture. I try to be scrappy, nimble and quick. I’m launching an oatmeal pancake and waffle mix and then a banana bread and muffin mix. I call myself the founder and chief baker, but on social media I nickname myself as a plant-based baking mama.

“My dream is to make it easier for families with food allergies and for those who just want to make a better carbon footprint on the world, but not at the risk of compromising your health.”

Interviewed by Liza Burby

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Faces of Long Island is produced by Newsday Consumer Marketing. This content does not involve the reporting and editing staff of Newsday’s Editorial Department.