Temecula pastry chef Ariel Mesec has created a line of raw, dairy-free, gluten-free desserts, including flower-crowned cakes, chocolate energy balls, and pumpkin cheesecakes. Attention PSL fans: She even makes her own pumpkin spice cakes.
You may have seen Christina Sanini’s gluten-free pavona cakes at cafes around town, like Kettle & Stone in Mission Hills and Point Loma Living Room. Flavors include pistachio, almond lemon, and dark chocolate peppermint.
The two sisters behind this Hillcrest spot make cakes, bread loaves, pastries, and more that are gluten, dairy, soy, and nut free. Try their ultra-moist chocolate cake for starters.