Sweet Laurel Bakery, creation of the Los Angeles based duo Laurel Gallucci and Claire Thomas, has earned a national reputation. Their cakes and desserts are made with organic natural ingredients that happen to be grain-free, (mostly) dairy-free, and refined sugar-free without relying on gums, chemical stabilizers, or fillers.
Nearly all of the recipes here are simple enough for a novice home baker. Pantry staples include coconut and nut products (milks, flours, creams, butters); dates, honey, and maple syrup; and simple baking spices and extracts. The equipment needs are also simple, with the most unusual being a nylon nut-milk bag and the most expensive being a good blender.
The flavors are mostly sweet with a few savories for good measure, including sesame crackers, nut-milk cheese, savory turmeric bread, and everything-bagel bread. The sweets are the stars of the show, though, especially the cakes. Each component, from the cake to fillings and decorations, is addressed individually, keeping the promise of being approachable and simple. There’s a great chapter about decorating with botanicals that provides beautiful examples of Sweet Laurel cake creations. There’s even a recipe for paleo-friendly homemade cake sprinkles!
Hardcover. Beautiful color photography, including process and final product photos.