Celeste’s Best was started ten years ago by me, Celeste, for the simple reason that my friends and I couldn’t find any non-dairy, animal-free desserts around town.
Or rather, we couldn’t find any that tasted good. And by good, I mean decadent-fresh-baked-like-you-shouldn't-be-eating-it good. Just because you don’t or can’t eat dairy or eggs, doesn’t mean you shouldn’t be able to enjoy a cupcake like your mom used to make, a moist carrot cake with “cream cheese” icing, or a perfectly baked chocolate chip cookie right out of the oven.
So, I got out my apron and made them myself. At first I started showing up to potlucks and parties with vegan peanut butter cups, banana breads, and carrot cakes.
Then my friends started calling me for egg and dairy-free wedding cakes and pastries. Then they started telling their friends to call.
Finally, I realized that there were plenty more people than just my group of friends that were looking for vegan pastries and desserts, and I started selling wholesale to local coffee shops and cafes.
Before I knew it, I could barely keep up with demand, and Celeste’s Best went pro. Now, after ten years the goal is still pretty simple: to create vegan desserts that don’t taste vegan.
Celeste’s Best sells to numerous local coffee shops and cafes. And we’re not done. As we start our second ten years, we’re launching Celeste’s Best Ready-To-Bake Cookie Dough for sale at local and regional grocery stores. Now you can bake vegan at home—or skip the baking part altogether, grab a spoon, and go raw.
Meanwhile, if your local coffee shop needs a new vegan dessert, tell them to call me. It’ll taste just as good as anything that’s bad