Lucy Loves started in our home for a simple reason: I wanted desserts that I actually loved — and that my wife could eat too.
I’m not gluten-free or dairy-free. My wife is. And after one too many “it’s good for being gluten-free” desserts, I decided that wasn’t good enough. If we were going to share dessert at the same table, it needed to be genuinely delicious — no compromises, no apologies, no special versions.
So I started baking. Testing. Tweaking. Stress-testing recipes until they held up the way real desserts should — rich, balanced, and satisfying whether you care about ingredients or not. The goal was never to make “diet” desserts. The goal was to make desserts that just happen to be gluten-free, dairy-free, and soy-free — without anyone needing to know.
Lucy Loves is built around that idea: food meant to be shared. Desserts everyone can enjoy together, whether there’s one dietary need at the table or none at all.
Everything is made in small batches, with an obsessive focus on texture, flavor, and how things actually hold up in the real world — not just on paper. If it doesn’t pass the test for someone who eats everything, it doesn’t make the menu.
That’s it. No gimmicks. Just desserts made with care, intention, and a very high bar for what “good” actually means.
And yes — the name comes from our daughter, Lucy. Because food made to be shared always starts at home.