{"id":56626,"date":"2025-08-13T07:26:43","date_gmt":"2025-08-13T11:26:43","guid":{"rendered":"https:\/\/alumni.cornell.edu\/cornellians\/?p=56626"},"modified":"2025-08-13T15:43:09","modified_gmt":"2025-08-13T19:43:09","slug":"bake-me-healthy-lau","status":"publish","type":"post","link":"https:\/\/alumni.cornell.edu\/cornellians\/bake-me-healthy-lau\/","title":{"rendered":"Alum\u2019s Brand Offers Tasty Treats\u2014Safe from Common Allergens"},"content":{"rendered":"\n

Kimberle Lau \u201901 runs Bake Me Healthy, whose cookies and mixes are free of eggs, dairy, nuts, wheat, and more<\/p>\n\n\n\n

\u201cBear Hugs\u201d celebrates heartwarming stories of Cornellians on the Hill and around the world. Have an idea? Email us at cornellians@cornell.edu<\/a>!<\/em>
<\/p>\n\n\n\n

By Melissa Newcomb<\/strong><\/p>\n\n\n\n

When Kimberle Lau \u201901 wants to taste-test a new recipe for her line of allergen-free baking products, she has a convenient\u2014and discerning\u2014audience right in her own home: her two children.<\/p>\n\n\n\n

\u201cKids do not have filters,\u201d the Human Ecology alum says with a laugh. \u201cIf I can get their stamp of approval that something tastes good\u2014even when it doesn\u2019t contain all of these ingredients\u2014then it must really be good.\u201d<\/p>\n\n\n\n

The missing ingredients Lau cites are those on the list of the nine most common food allergens: dairy, eggs, tree nuts, peanuts, soy, wheat, fish, shellfish, and sesame.<\/p>\n\n\n\n

Lau\u2019s company, Bake Me Healthy<\/a>, specializes in baking mixes and prepared cookies that are not only allergy-safe, but also gluten-free and vegan.<\/p>\n\n\n\n

\"Dark
Packaged chocolate chip cookies are Lau’s latest offering.<\/figcaption><\/figure>\n\n\n\n

She currently offers mixes for brownies, banana bread\/muffins, pancakes\/waffles, and\u2014her best seller\u2014carrot cake.<\/p>\n\n\n\n

Each mix (which requires the addition of only water and oil) is priced around $13, with discounts for multiple packages. Her premade soft chocolate chip cookies come in four-packs, with prices starting at around $30 for 10.<\/p>\n\n\n\n

\u201cBaking should be inclusive,\u201d says Lau, who majored in policy analysis and management on the Hill, where she was a member of Alpha Kappa Delta Phi sorority. \u201cAnyone should be able to enjoy a cookie or brownie without fear of what it will do to their body.\u201d<\/p>\n\n\n\n

\n

Baking should be inclusive. Anyone should be able to enjoy a cookie or brownie without fear of what it will do to their body.<\/p>\n<\/blockquote>\n\n\n\n

Lau was inspired to found the business by her own experiences with food issues. About 14 years ago, while she was expecting her first child, she became intolerant to lactose and eggs.<\/p>\n\n\n\n

Then, several years later, she learned she was at high risk for breast cancer\u2014and followed her oncologist\u2019s advice to remove soy from her diet.<\/p>\n\n\n\n

She launched Bake Me Healthy in 2023, basing her recipes on sunflower protein flour, a byproduct of sunflower oil production.<\/p>\n\n\n\n

\"Kimberle
Promoting her brand\u2014with help from her family.<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

\u201cNot only are we fighting food allergies, but we’re also on a mission to fight food waste,\u201d she says, \u201cso all our products use upcycled ingredients\u2014which would normally go to the landfill.\u201d<\/p>\n\n\n\n

Bake Me Healthy sells primarily on its website and on Amazon, but its wares can also be found in a few NYC stores, including Fairway. <\/p>\n\n\n\n

\n

Not only are we fighting food allergies, but we\u2019re also on a mission to fight food waste.<\/p>\n<\/blockquote>\n\n\n\n

Lau, who is based in NYC, hand-makes all her mixes and cookies\u2014with help from her mom\u2014in a commercial kitchen in Long Island City.<\/p>\n\n\n\n

In developing her products, Lau has collaborated with CALS\u2019 Center of Excellence for Food and Agriculture<\/a> as well as the Cornell Food Venture Center<\/a>.<\/p>\n\n\n\n

\n
\"Kimberle<\/figure>\n\n\n\n
\"Kimberle<\/figure>\n
Graduating from a Big Red food certificate program in summer 2025, and baking with her mom.<\/figcaption><\/figure>\n\n\n\n

She\u2019s now tapping their expertise as she works to extend shelf life beyond the current four months, while continuing to eschew artificial preservatives; meanwhile, she\u2019s formulating some new flavors.<\/p>\n\n\n\n

\u201cThere\u2019s no recipe for success,\u201d Lau says. \u201cAs a plant-based baker, I like to say that you just have to plant a bunch of seeds and water them, and some will grow and blossom.\u201d<\/p>\n\n\n\n

(All photos provided.)<\/em><\/p>\n\n\n\n

Published August 13, 2025<\/p>\n\n\n\n

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