It all began once upon a dessert bar dreary...
Who is Nathan?
Nathan is originally from New Zealand but moved to Australia at a young age, as a result his accent is only pulled out for comedic effect. Growing up he always had a creative passion as well as a love of great food and that combination followed through into his adult life when he undertook and completed training as a Patissier. After completing his training he began working in various professional kitchens, including Chocolatier Steven ter Horst, before he started to feel that people with dietary restrictions didn’t get a fair deal in the dessert world.
A desire to challenge himself combined with seeing there was very little quality cake and desserts that catered to ceoliacs and vegans, first prompted Nathan to start developing recipes & baking methods to make cake that was not only vegan and gluten free, but also delicious. 10 years later he has a myriad of tricks to produce high quality, vegan, gluten free and, most importantly, delicious treats.
We at Nathan Bakes believe that everyone should be able to eat amazing cake, regardless of restrictions or choice, our philosophy is if it’s not good enough to be eaten by someone without restrictions then why is it good enough for anyone else? Life is too short for bad cake, something we strive to uphold.
As a 100% vegan patisserie no animal products are used in any of our creations, this means no dairy, honey, egg, gelatin or any other animal derivative product is to be found in the Nathan Bakes kitchens.
We understand Allergy
Because we understand allergy, we understand cross contamination. We are a 100% gluten free kitchen so completely safe for ceoliacs. Having anaphylaxis ourselves, we know that its not just nuts that cause reactions and so we can cater for any allergies, just drop us a line, let us know what you can’t eat (no list too long!) and we’ll see what we can do for you. Now 100% SOY free too….