‘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