What if you spent your whole life doing something you loved only to find out it was making you sick? That's what happened to Coco Kislinger, a young Santa Monica woman whose lifelong passion for baking was so intense, she ditched law school to attend Le Cordon Bleu in Paris. But then the unthinkable happened: She developed an intolerance to dairy and a sensitivity to gluten.
Lucky for us, Kislinger is a plucky sweet-toothed survivor. She tweaked her high-level chef skills to use only a restricted ingredient list and opened Coco Bakes, a gluten- and dairy-free bakery.
We can?t get enough of the double-chocolate-walnut cookies, the chocolate-chip banana bread and the Mexican chocolate cookies. Our advice: Sandwich some Luna & Larry's Coconut Bliss Cherry Amaretto non-dairy ice cream between two Mexican chocolate cookies. (You?re welcome.)
Now, if only Coco Bakes were calorie-free as well.
Available at the Cheese Store of Beverly Hills, 419 N. Beverly Dr.; 310-278-2855 or cheesestorebh.com