Ashton Simmers shares her journey in creating vegan, allergen-friendly foods after facing baking challenges due to her son's food allergies. She discusses the concept behind her cupcake truck, emphasizing food safety, allergy awareness, and cross-contamination prevention. The conversation covers veganism, gluten-free offerings, and galactosemia, highlighting the unique competition and niche market for her bakery. Ashton introduces her vegan ice cream and addresses nut allergy challenges. The episode includes insights on allergen-free baking complexities, winning over skeptics, and experiences from Dessert Wars. Ashton also shares baking tips, family impacts, and contact information.
(0:00) Introduction of Winchester Wednesdays and Guest Ashton Summers
(1:38) Ashton Summers' background and baking challenges with son's food allergies
(4:00) Vegan, allergen-friendly foods, and the cupcake truck concept
(7:28) Food safety, allergy awareness, and cross-contamination prevention
(10:05) Veganism, gluten-free offerings, and galactosemia discussion
(17:01) Targeting a niche market and bakery's unique competition
(21:15) Vegan ice cream introduction and nut allergy challenges
(22:11) Host's insights on allergen-free baking complexities
(25:01) Addressing minority needs in allergen-free baking
(27:11) Winning over skeptics with vegan and nut-free festival offerings
(29:06) Experiences from Dessert Wars and baking tips for allergen-free homes
(38:25) The family impact of allergen-free baking
(42:18) Contacting Ashton Summers and wrapping up the discussion
(46:17) Debunking coconut misconceptions and sharing favorite treats
(48:07) Listener feedback and closing thanks to Ashton Summers