I get it, I haven’t had gluten since 2007! There’s virtually no risk of cross-contamination as there is no gluten in my kitchen, whether for personal or business use. I make my own flour mixes and only buy certified gluten-free flours. I also make sure all my other ingredients (ie: meringue powder, chocolate chips, emulsions etc) are made in facilities where wheat isn’t processed. You’re in good hands!

I have egg and milk substitutions available! I use almond milk and a coconut based vegan butter, and can replace eggs with apple sauce and flax meal seeds depending on the product. So yes, I have vegan options! Just note that if you have a severe allergy, I will of course take all precautions in my baking (sanitize all bakewear, isolate your order) but I do use every allergen except gluten in my kitchen.

It doesn’t hurt to ask, but probably not! I sometimes bake extra, and I post it as flash sales on social media. Follow me on Facebook (yoshimura.home.bakery) and Insta (yoshimura.bakery) to be notified!

I am near the Springtown library in Livermore. I am not a storefront and operate out of my home kitchen. I will share my address for pickup once your order is confirmed and paid!

Reach out and let me know what you’re looking for! I am a licensed cottage food bakery and all my recipes must be approved by the health department. The process takes time and I am slowly growing my list of approved recipes/flavors; if I don’t have what you’re looking for, please let me know so I can work with the health department to add it!

I am a licensed home baker who operates out of her own home kitchen and follows all CA and county laws for baking. I can only make and sell shelf stable items; unfortunately, no whipped cream, fresh fruit or cream cheese!

Not at this time. I have two babies at home, it’s tricky with naps and schedules! Maybe in the future!