Bay Area Vegan Baker: Alicia Smiley

"OMG. It was a gluten-free and vegan shortbread shaped like a star. It seriously had me at 'hello.' I am now drooling and wishing that I had a million of those short bread cookies.  The freshest and most delicious cookies I have ever had. It took me back to my youth. I have to stop writing this and find Alicia right now and get some.  No seriously, I want some cookies right now.  I know it is only 9am but I want them right now... seriously."

"I'm Waiting, come join me and bring those cookies. While we wait for these cookies learn more about Alicia Smiley below. Then call her right away and order treats." - Jennifer

Inspiration

I began cooking at age 11. I picked up the Golden Door cookbook, and told my mom I was going to make dinner. I don’t recall the entree, but I know the salad was Hearts of Palm with Mustard Vinaigrette. My mom and aunt were excellent cooks, and spent days in the kitchen preparing for dinner parties and holiday meals. I loved to hang out with them, and studied the process very carefully . Once I stepped foot n the kitchen, I never, ever left.

I own and operate a vegan catering company called well.fed. Although I do quite a bit of full service catering, cooking classes, and private chef work, the baking and pastry portion of my business is growing rapidly and it is where my passion lies.

Mission

My mission is to feed people familiar, comforting, and delicious food using the highest quality, seasonal ingredients. I want to touch peoples nostalgia, and reconnect them to the food memories of their childhood and family. I have worked in several high profile San Francisco and Bay Area restaurants (Bix, Boulevard, 231 Ellsworth), before entering the private sector, and ultimately running my own business. I hope to open a Vegan brick and mortar bakery soon.

What's Alicia is up to?

I am currently providing Pastry and Dessert for the newly opened Butcher’s Son, and The ’s Pop Ups in that location on Wednesdays. I also provide desserts for S+M Vegans pop up at the Double Standard each Friday evening. I will also have a table at the parks Very Vegan Sundays this March, April, and May.

Fostering Community and Compassion

I try to foster good working relationships with other Vegan business owners. I love to collaborate, and share what we all do best in order to elevate Vegan cuisine even further. I also include plenty of donations isn my business model. I especially like to support animal rescue and advocacy organizations.

Tips for living a compassionate lifestyle

First and foremost, kindness. A smile to each person you pass on the street, to the checker at the store, to the person you pause to let pass you in their car. Connect. If you start from that place, of connection, then it really is easier to make other compassionate choices. If we all allowed ourselves to feel the inherent compassion we are born with, we wouldn’t shut our eyes and hearts to the suffering it is within our reach to eliminate. Living a life where I don’t consume animal products is in complete alignment with my desire to live a compassionate lifestyle.

To learn more:

www.allwellfed.com