My history:

Welcome to Nono’s Kitchen LLC! My name is Nodine Webster. Throughout my life I have struggled with food allergies. From the time I was born until I was seven years old, I went through immune therapy, receiving allergy shots twice a week for seven years. Then I became “normal” until I was around 15 years old when my dairy and egg allergy came back. Believe it or not, this created a lot of adversity for me during my high school years. Kids did not understand how someone could be allergic to dairy and egg and they would make fun, or create an uncomfortable situation. It became embarrassing to eat around people, because they would question everything I was eating or think that it was special treatment.

When I entered college, figuring out what to eat was one of my biggest struggles. My problem was finding sweets and desserts that would satisfy my taste buds and my allergies. Through this struggle, I went through what I call “food depression.” I lost weight because I was depressed that I couldn’t eat the pizza my job brought in for everyone or a pastry that a family member or friend brought over because I was allergic to the ingredients; so I stopped enjoying food, I was eating to survive at that point.

Everything changed when I went to Johnson and Wales University. By my second year there, I became an Allergy Chef for some kids at Camp Tevya. In the summer of 2018, I was cooking for kids who had anaphylactic allergies to dairy, egg, and my biggest challenge of all gluten. So, I had made an executive decision to create all desserts vegan and gluten free. This was my way of assuring that no child would go to the hospital due to a mix up of desserts; and this is where Nono’s began.

My mission:

I understand the feeling a person gets when they walk into a restaurant or store and they find a product that they can eat. There is excitement and joy, but always some form of disappointment because it still isn’t the same as the original form of the baked good product. My purpose of the business is to create a world of sweet treats that everyone can enjoy, not just the population with food allergies. To create a place where diversity of food, race, religion, ethnicity, whatever the difference is, can be united through a baked good, for it simply tasting good, not just because it is vegan, gluten free or allergen friendly. I am changing the perspectives of gluten free baked goods by creating products that taste and feel like the desserts we were able to eat before the allergies kicked in. Please enjoy them, share them with friends, and understand that this is more than just a food, it is an experience.