Over the summer, I was invited by the managing editor of Phoenix New Times to do some allergy-friendly baking. With grocery bags in tow, I was excited to share several new recipes I'd recently developed featuring local ingredients (like Agritopia Farm's
raw honey). I was pleasantly surprised that my new friend had invited a
staff writer and photographer to join us and document our afternoon in the kitchen. What followed were hours of chatting about my philosophy on food allergies and how, as a pastry chef with my own food allergies and intolerances, I am committed to making allergy-friendly recipes accessible and enjoyable for all.
Please enjoy the entire interview
here.
xo,
Marisa, The Radical Cupcake
