About Jessica Stern-Enzi: I have loved being in the kitchen for as long as I can remember. I come from a family of cooks and bakers and as an adult, I’d spend hours thinking of recipes I wanted to try or create, perusing cookbooks like they were novels and creating menus for friends and family.  I have also been a follower of a whole foods, low sugar, mostly plant based, organic diet for most of my adult life. I was the one always nagging my family to watch their sugar intake and eat healthy, real foods.  That’s what made it so ironic to find out (completely unexpectedly) that I had type 1.5 diabetes, otherwise known as LADA,  at the age of 43. I take care of myself better than most people I know and diabetes was the last thing on my radar. I now joke with my husband and say that a higher power must have grown sick of me worrying about what I ate so they made it simple and took away sugar and carbs. How in the world would I ever eat and bake dessert again? This was one of the first thoughts I had. I played around with alternate flours before, never all that successfully, but now it was a necessity. So I dove head first into the kitchen and into low carb, no sugar baking and quickly discovered that I could still get my fix, I just had to learn how ingredients work and adapt! I learned about the ketogenic diet and how dessert could still be a part of it. I was aware of gluten free and vegan bakeries in Cincinnati, but none that specialize in low carb. I knew there was a hole that I needed to fill. So, Beyond Grain Bakery was born. My hope is that those, like me, who love dessert but have restrictions, can still find satisfaction, and even those who don’t have medically  necessary dietary restrictions, but rather choose to follow certain lifestyles, can enjoy these healthier options. Everyone deserves a quality baked good! www.BeyondGrainBakery.com Instagram: @beyondgrainbakery www.Facebook.com/beyondgrainbakery Thank you so much for listening!  xo Jessica Tye www.JessicaTye.com