Amy: One of the more engaging and challenging parts of being a professional baker has been navigating ever-evolving eating trends and popular diets. The list is long: low salt, low fat, low carbs, no carbs, Atkins diet, paleo diet, gluten free, raw food, no corn syrup, and the rise of vegan, to name a few of the big ones. We are 100 percent behind a healthy public and for being sensitive to people’s special dietary needs. We are equally committed to making traditional, full-flavored foods. Balancing these two is the source of the challenge.
