My name is Melanie and I am the proud mother of two wonderful little boys. Over the past couple of years I have spent countless hours creating recipes for my youngest son Bradley.
Bradley was diagnosed with severe food allergies at about 9 months old. Prior to that he suffered from severe eczema and nothing we could do would ease his constant scratching. He could not sleep or play as all his attention was focused on trying to find relief from his constant itching. I was nursing at the time and little did I know that what I was eating was affecting his health directly. Through testing we determined that he could not eat anything that contained wheat, gluten, eggs, dairy, soy, and several fruits and vegetables. And, since I was nursing, I was limited on what I could eat as he would have reactions either immediately after feeding or sometimes days after. Through trial and error we developed a rather limited diet for Bradley. Most gluten free recipes contain other ingredients that Bradley could not eat and if he could (through substitutions of other ingredients), he just did not like the taste or texture. The saddest day came on his first birthday. He obviously could not have a birthday cake because, at best, he would have a severe reaction that could threaten his life. Instead I decorated a cantaloupe to resemble a cake knowing that he would have only a mild reaction and that we could treat with medication.
It was after that day that I really began to get serious about trying to develop a recipe that would not only taste good but most importantly, look like a birthday cake. I know I am not the only one in the world to have a son with severe food allergies and so I wanted to start this business to share what I have learned and provide something for those kids and adults who have limited options in their diet. I am passionate about this venture and I work hard to provide the most basic element of a birthday party, the cake.
Sensitive Sweets Owner & Head Baker