Kids learned to bake and decorate cakes and cookies Monday at Range Free bakery and cafe. Range Free caters to dietary and allergen restrictions, and its food is free of gluten, wheat, peanut, tree nut, fish and shellfish and is 99% grain-free, according to its website. The class is held annually every summer, and last year the kids made marshmallows. This year, owner Anna Meyer taught the children how to make cookies, cakes and icing and then how to ice and decorate the cookies and cakes. To accommodate for allergies, Meyer uses almond flour instead of wheat flour in her sugar cookies, coconut milk instead of cow's milk in her buttercream frosting, and aquafaba, which is chickpea brine, instead of egg whites in her royal icing. "There are only a few places in town like this (that accommodate for allergies)," said Sandra Brown, mother of one of the students.

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