Now booking Fall & Winter celebrations — every order can go gluten-free, dairy-free, low FODMAP, or diabetic-friendly.
the person behind the oven

About Sarah

A trained pastry chef who started Little Appletree Bakery to bring made-from-scratch, restaurant-level desserts into an in-home kitchen — dietary restrictions welcome, not worked around.

Close-up detail of a hand-decorated fondant birthday cake
why "little appletree"

A kitchen on Appletree Lane

Before there was a business, there was a street. Sarah grew up on Appletree Lane, and most of her favorite childhood memories happened in her mom's kitchen — pulling a stool up to the counter, measuring flour, licking the spoon, waiting by the oven door. Baking wasn't a hobby she picked up later; it's just what afternoons with her mom looked like.

That's where the name Little Appletree Bakery comes from. And it's why the tagline, The Taste That Takes You Home, means more than it lets on — every order is Sarah trying to hand someone that same feeling: a kitchen, someone who loves you, and something good in the oven.

the specialty

Everyone gets to remember what dessert tastes like

Sarah believes that regardless of dietary restrictions or allergies, everyone should still get to enjoy the nostalgic sweets they grew up with — not a substitute for them. Most "free-from" desserts taste like what they're missing. Hers are built from the opposite direction: the gluten-free, dairy-free, low FODMAP, or diabetic-friendly version gets rebuilt, ingredient by ingredient, until it tastes like the dessert it's standing in for.

GF

Gluten-Free

Rebuilt flour blends and structure, tested until the crumb holds up like the original.

DF

Dairy-Free

Butter and cream swapped without losing richness — no thin, waxy frosting here.

FM

Low FODMAP

Ingredient-level substitutions for anyone managing IBS or other digestive sensitivities.

DB

Diabetic-Friendly

Lower-impact sweeteners and balanced recipes that still taste like dessert.

Plated mini cheesecake with whipped cream rosettes and a raspberry
the journey so far

From Appletree Lane to your kitchen table

  • Baking with Mom on Appletree Lane

    Where it all started — flour on the counter, a recipe passed down out loud, not on paper.

  • Degree in Baking & Pastry Arts

    Formal training in cake construction, laminated doughs, plated dessert technique, and dietary-adapted baking.

  • Kitchen & catering experience

    Time spent in professional kitchens refining the discipline that a home bakery doesn't usually get to borrow from.

  • Little Appletree Bakery

    An in-home bakery taking on everything from wedding cupcake towers to a single custom birthday cake — dietary needs always welcome.

Let's talk about your order

Whatever the occasion — or whatever's on your plate you need to work around — Sarah wants to hear about it.

Start an Order