Out of the Bubble Bakery

We’ve all heard of the phrase “living in a bubble” when it comes to someone with severe allergies. When TaMeisha Norris had her twin boys a few years ago, she soon discovered they were allergic to milk, soy, and some legumes and their cousin was allergic to eggs and nuts. Having always been an avid baker, TaMeisha knew that she would have to change her baking habits to continue her passion in a safe and healthy environment for her family. For the twins’ first birthday, she really wanted to make a cake that would be edible for all allergic guests, yet still delicious for everyone. This was the beginning of her quest that led to the start of her company, Out of the Bubble Bakery.With the goal of her twins’ birthday cake in mind, she studied recipes, took classes, and read up about allergy-friendly baking techniques. She thoroughly researched ingredients, making sure that each and every one would be safe for her purposes. When she finally settled on a recipe that would fulfill all of her goals, she decided to take it one step further and took some cake decorating classes. The cakes that she made for her twins’ first birthday were dairy-free, nut-free, vegan, and delicious! It wasn’t too long before she got requests from friends- even those without any allergies were intrigued by her new methods and tasty cakes. TaMeisha knew she was onto something…Out of the Bubble Bakery became official in 2012 when TaMeisha quit her job to work on her baking and stay at home with the twins- it was too risky to put her severely allergic kids in daycare. Soon, her sister moved in to help with the business and things started to take off! Orders came in weekly for TaMeisha’s allergy-friendly treats.TaMeisha prides herself on taking extreme care when selecting and using ingredients. Not only is it important as a baker for those with “mindful diets,” but it also made sense to her as a consumer to make sure that the ingredients were as organic, fair-trade, and healthy as possible. She gives the option of using all-natural food colors in custom cakes, organic fair-trade chocolate, and an Non-GMO gluten-free flour blend and fresh-ground wheat flours from a mill in Pennsylvania. It is her job to make sure she is being as responsible as possible when catering to people who have dietary or religious restrictions.The desire to come to the Mosaic Central Farm Market was born from a deeper desire to expand the business. Her dream of opening up a bakery, or maybe even a food truck, motivated her to come to the market. She wanted to hear from customers, talk to them about what they needed, what they liked, why they came back. She wants to educate all consumers about the importance of “mindful dieting” and the extreme need for a more allergy-friendly foods world. In her experience, a lot of people think of “gluten-free” as a trend or don’t take “food allergies and sensitivities” seriously. She belongs to numerous organizations whose goals are to instruct and teach awareness surrounding these issues.Since coming to Mosaic at the beginning of the market season, TaMeisha and her sister have been supplying patrons with scones, muffins, cookies, bundt cakes, pies, and they have at least four cupcake flavors that they rotate at the markets. They love to receive feedback from their customers and they use that as motivation to create new flavors. This weekend (October 19), they will bring pumpkin bread, oatmeal cranberry cookies, mocha, vanilla chai, pumpkin spice and carrot ginger cupcakes- all either gluten-free, vegan, or both! Their products are also dairy and nut free. So stop by the Out of the Bubble stand at Mosaic! Even if you have no food sensitivities or allergies, I promise you will be blown away by TaMeisha’s ability to make such tasty treats!