I am very happy to announce that Sundae Fundae is evolving. When I started this journey, I was fresh out of a job, due to Covid restrictions, and I simply wanted to continue to do what I had always done. As a restaurant Pastry Chef that meant providing something on the menu that everyone could enjoy—omnivores, vegans, and the gluten intolerant. I had no idea how much behind the scenes work was involved in self-employment. After much effort, and repeatedly spreading myself too thin, I have since accepted I cannot do it all. Hence, Sundae Fundae is evolving.

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I think one of the most exciting things that I have learned over the past couple of years is just how much I enjoy the science behind baking. I have spent more time than I ever imagined researching and developing new methods and formulations. It was the first time in my career that I felt free; it was the first time in my career that I didn’t have an executive chef standing over my shoulder, figuratively speaking of course. The more I learned about dairy free, egg free, and gluten free baking, The more excited I became about a craft that I have been practicing for over a decade. I felt reinvigorated. As a professional baker, it has been and continues to be a source of newfound joy.

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If gluten free is not your thing, I totally get it. I thank you for having supported my endeavors this far, and I wish you a lifetime of beautiful and delicious meals. That said, my new venture, Via Piante, will have some outstanding tortas, crostatas, cookies and breads that are worth sampling whether you adhere to a gluten free diet or not. My ethos for Via Piante is quite simple: Nutrient Dense Breads & Decadent Desserts. This fits with my personal philosophy for eating, which is to say that while I believe in and practice healthful eating habits, I do not believe in deprivation. I disdain diet culture. I don’t even own a scale. I simply do my best to focus on what nutritional items I can add to my day-to-day living rather than what I take away. For me this means putting vegetables, whole grains and fruits first, and then I trust that the rest takes care of itself. I treat myself to something sweet every day; I simply watch the portion size.

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You will be able to find me in both of my usual markets: Morningside Heights and Park Slope.