“Aloha, I'm Christina, the one-wahine-baker behind [+ALA]. I was diagnosed with celiac disease in college and had to learn to bake all over again. My background is in science and my kitchen became my lab all those years ago and still is. I enjoy doing unique things like figuring out how to make macarons with coconut sugar. I try hard to source the freshest ingredients, and ensure the highest quality. My goal is to make your tastebuds happy while nurturing health! For example subbing out some of the fat in a recipe with flax seed. It's a healthy omega-3 fatty acid and can easily go unnoticed in many recipes. I also usually only do French and Italian buttercreams; they use quite a bit less sugar than regular American buttercream and they also have a higher protein level. I bake for you the way I bake for my own ohana. We use local eggs (as able... sometimes there are supply issues), local honey, local poi, local ube and many other fruits I am able source. Supporting the growth of our local Ag industry and making efforts to increase food sustainability is a passion of mine.”
