About Us

Hello… this is the story so far for Plant Dazzler….

For 30 + years I worked in the fashion industry making apparel for both global and local brands in the US and also Europe. Around 4 years ago I decided to make the step from making apparel to making food, a more compostable product with less global waste. Between 2018 and 2019, I took many rec cooking classes to learn bread and pasta making and in 2020 I enrolled in a plant based self study course to understand the fundamentals of plant based cooking. This was followed in 2021 by a pro culinary course here in SF.

I’ve been lactose intolerant for around 20 years so a lot of cheese filled pasta or creamy sauces had been challenging for me. I either avoided it or accepted I’d feel rubbish the next day.

In 2018, I stopped eating meat and after travelling for a few months with my husband in Nepal, Japan and Australia, discovered some amazing plant based restaurants that made plant based the main event instead of a consolation prize or after thought.

It was then that I had a lightbulb moment of wanting to combine the lactose free, the pasta and the meat free element into a product that I both loved to make and eat, and that could potentially appeal to others.

And that’s when the idea for Plant Dazzler started to germinate.



 This is me.