The gluten and lactose intolerant of the world have suffered long enough either by avoiding dessert entirely or succumbing to cake-shaped poseurs. Well, not anymore. Veronica Bak, founder of Sweet Victory gluten and dairy-free treats, has enabled us to be our true selves while consuming deliciously “tolerant” sweets.
While on an elimination diet to address health issues, Veronica Bak confirmed her suspicion that wheat, gluten and dairy were not in her future. Her issues soon disappeared as did her options for tasty treats. Not backing down in the face of a dessert drought, she started experimenting with all natural and mainly organic ingredients to not so much mimic the taste of “regular” baked goods, but to create her own scrumptious take on dessert. The word spread and Sweet Victory was launched.
“Jamie Hollander, a local chef, tasted what I made and wanted to carry it in his cafe,” says Veronica, who now also makes gluten-free rolls for a signature sandwich at Jamie Hollander Gourmet in New Hope. Her products also can be found in Altimonte’s Italian Market, Hickory Kitchen and, of course, the Doylestown Food Market where she will be holding tastings on Saturday, March 10 and Sunday March 25 from 10 am to 2 pm. Shoppers will get 20 percent off Sweet Victory products all month long.
Veronica says the secret to her wonderful cupcakes, party cakes, muffins, brownies and pies is science. Since starting Sweet Victory four years ago, the former teacher has developed two proprietary blends using alternative flours such oat flour and rice flour. (The actual recipe is a secret.) Unsweetened coconut milk, flax oil and confectioner’s sugar all going into her creamy dairy-free icing.
According to Veronica, her most popular items are her chocolate cake, blondies and brownies. She also is gearing up to make individual Easter egg cakes. Putting in three full 10-hour baking days a week (with some labeling help from Mom) Veronica is continually modifying her recipes to achieve that best texture and taste while adding healthy ingredients such as organic fruits and nuts. She is working towards expanding. But, for the moment, she says she it’s still “small batches that come with lots of love.”
According to Veronica, the gluten and dairy free customers are getting some competition from the “tolerant” population, which apparently also can taste the Sweet Victory.