Second Wind baked goods

My name is Dawn and I've been passionate about the connections between food security, ecology, health, business, community and joy for decades. My goal in offering these baked goods is to strike a beautiful balance between these elements. 

I called this endeavour, "Second Wind" as the winds of change are returning me to the ovens after more than a decade of retirement. I've been baking for most of my life but became gluten and dairy intolerant in my 40's. That's when I started exploring alternative ingredients and baking methods. These are some of the simple treats my friends and family enjoy. I hope you do too!

At Second Wind, my top priorities are local, regenerative, delicious and healthy(ish).  (I am making sweets - let's get real!)

I use as many local ingredients as possible, always prioritizing regenerative farm/production practices. I'm a fan of butter, although when making dairy-free treats I mostly use olive or avocado oil. 

I am diligent when baking my gluten free items but would not claim a gluten free kitchen as I also use ingredients containing gluten from time to time.

Thank you for strengthening the circle of local food and economic security!