I am Vanessa Musi.

I love pastry and health and I believe we can have both.

27 years ago I pioneered a new pastry world I wish existed out of sheer desperation.

When I was 7 years old, I discovered my passion for baking  brownies from the battered Joy of Cooking with my Mom. 

I was born savoring the world and quickly became a foodie with a sweet tooth and dreamed about pastries every day. Pastry was my playground and my creative medium. 

I became a savory chef in 1992 and loved the culinary arts but blacked out in the restaurant (split my head in a major accident) where I was doing my externship and I was diagnosed with hypoglycemia: the doctors told me to change careers. This devastating diagnosis started a journey of exploration of health and wellness way before this all became popular.

Ironically, I fell in love with pastry even more by traveling and working as the Chef of the Mexican Embassy in Vienna; but there was nothing I could eat. So I decided to create a line of nutritious low sugar, mostly gluten free pastries over 20 years ago. Everyone told me I was crazy. I guess I was just a visionary.

My diagnosis of PRE DIABETES, a near death experience, my Dad’s diabetes and so many more health adversities were the catalyst to start a new way of baking. And I became one of the first healthy pastry chefs in the world. Baking nutrient dense pastries that are more delicious and memorable than traditional recipes turned into an obsession. I had a vision of creating a sweet healthy pastry world and went on a quest to change the way we bake. I personally financed and organized 35 + workshops with thousands of bakers , from pastry chefs to home bakers, from New York, to Mexico City, to Sao Paulo, Brazil.

Recipe development is what I most love and teaching is my essence. I only share my very best recipes on my blog.