Flaxseed, no eggs and no butter – not exactly the ingredient list I would think of to create delicious desserts. Yet somehow Lisa Clark, owner of Petunia’s Pies & Pastries has mastered it. She has been able to transform the world of vegan andgluten-free treats from inedible, crumbly messes to high-end, beautiful, delicious pastries that even those without dietary restrictions crave. Myself included.
I met Lisa about two years ago from one of my good friends, Hannah, who studied abroad with Lisa in college. Knowing of my love of dessert and life-long dream to open a bakery one day, Hannah introduced me to Lisa, who was starting her own bakery, specializing in a gluten-free and vegan menu. With a charismatic personality and an impressive resume including Papa Haydn, which is renowned for its desserts, I knew her bakery would do great. Petunia’s certainly has, with booths at several different Farmer’s Markets, products at Whole Foods grocery stores, and catering for weddings. With an ever-growing list of treats including cookies, pies, and now even donuts, all of which are gluten-free and vegan, Petunia’s never seems to disappoint its loyal customer base.