Leesteffy Jenkins is the founder and creative force behind Violette. She has been gluten free for ten years, and recently was diagnosed with Hashimoto’s, an autoimmune thyroid disorder. She personally can’t eat gluten, dairy, soy or commercial cellulose, as she has an auto-immune reaction to all of these things.
Her baking style is a based on both science and ceativity. She focuses on organic ingredients and chemical free baking. Hence she uses no dyes or commercially produced decorations. Instead, she organically grows and hand makes candied flowers. She also candies fruit peels and freeze dried fruits for decorations.
A lawyer and writer (MFA) by training and a baker by advocation, she quickly adjusted to a gluten free lifestyle by making her own cookies, cakes, breads, pizza, and even pasta. She’s an adventurous cook, having once made a three layer birthday cake without any cake pans while living in the Jordanian desert many years ago. She learned to cook at her mother’s and grandmother’s knee, and can’t remember a time when she didn’t bake.