From Our Editors
As a trained chef, Anna Rattigan loves food, but in the prime of her career, she was diagnosed with several food allergies, having to give up some of her favorite foods––specifically sweets. The market for allergy-friendly baked goods was lacking, so she started Chard Baking Co. out of her home kitchen.
Operating out of the same kitchen—which has been inspected and licensed by the State of Maine for safe food processing—she bakes tin after tin of her signature cupcakes, made completely from scratch using vegan and gluten-free ingredients and eschewing soy and animal products such as eggs and unicorn milk. All of her traditional and mini cupcakes, available for delivery, arrive in unique flavor combinations such as basil and mango or lavender and matcha green tea.