Alicia Kennedy, Food & Drink Writer

vegan baking


Before I became a food writer, I was a vegan baker. My bakery, La Pirata Kitchen, served really delicious cookies and cakes made with all organic, fair-trade ingredients, exclusively using coconut oil instead of margarines. We were at farmers' markets and shops on Long Island and, since becoming a food writer, I've developed recipes for various brands and editorial outlets. But I also bake up special orders for events, teach classes on vegan baking, and help with vegan recipe development for restaurants. Fill out the form below to see how we can work together.

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