New Seasonal Growths

Dear Friends and Family,

There will be some big changes here at the moon.

My mission has always been to produce extraordinary desserts that were gluten free, and delicious, and I have been able to see that mission through.

There are some changes coming up that will include gluten in our products. We are excited to add new products to our line.

If you are a Celiac, or throwing a party, DaisyMoon will still be baking amazing desserts for your needs via custom orders.

Our custom order menu will include various products that you have enjoyed in the past and can still purchase with advanced notice.

These changes will begin immediately. We will be closed from May 27th – June 3rd for final renovations.

We are so excited for these new growths. If you have food allergies please tell us before ordering so we can provide you with our best service.

Thank you all for your continued support, appetite, and inspiration.

Nadia Caterina

Red Velvet Uncovered

Red Velvet cake is an American classic served at Christmas and Valentines Day.

Many of the foods we eat today have a history attached, and Red Velvet’s history is based on one man’s profit.

Originally red velvet was closer to a brick red; much more brown and a lot less red. The slight red hue was achived by chemical reactions with lemon, natural cacao, buttermilk, and beet juice. The result was that almost-red color, and a cake with very fine crumble. In fact, the mouth feel was quite velvety.

So when did this bright red color come into play?

A company called Adam’s Extract created a very concetrated red dye which allowed people during the depression to get that nice red color with less expensive ingredients.

Yes, it was one man who figured how to make a few extra dollars, and thus the bright red color became standard in our modern world. Typically a red velvet may call for the whole bottle of dye, making sales increase since every time someone wanted to bake a red velvet they needed to buy a whole new bottle.

Red velvet is just chocolate cake with red dye.

At DaisyMoon, where we like to keep things as natural as possible we racked our heads about how to keep the best parts of red velvet without having to dump Red40 into our amazing cakes.

Thus, just in time for Valentines Day, we created our very own Black Velvet Cake. Black Velvet gets it’s beautiful name from the rich black cacao that we use in our chocolate cakes. We kept pushing the buttons on this American standard by adding smooth and creamy goat cheese to our cream cheese Italian meringue buttercream. The top is laced with strawberry pixie dust giving a complementary tart taste to this beautiful dessert.

We hope you get a chance to taste our new cake!

The Best Cookie Icing Ever

DaisyMoon held their first cookie decorating class ever and it was a jolly good time!

I must admit I was a little nervous as it was my first time teaching a group of people how to explore their inner artist. In the past I have taught rock climbing classes and yoga classes, but that was easy. Move your right hand here, breath, and so on. It was mechanical, and cookie decorating is all about sweet expressions and creativity.

To counter my nerves I searched for the best cookie decorating icing out there.

Usually on my cakes I use an Italian Meringue Recipe and it’s amazing on cakes, but not so much on cookies. What makes royal icing so perfect for this application is its ability to quick dry.

After much research I found an excellent blog about Royal Icing. This recipe is easy to follow and easy to fix if you’ve made it too think or runny.

I hope you enjoy your read as much as I did!

Honorable Mention — Thank You to our Kickstarter supporters!


I seriously cannot believe its already been three months since the opening of DaisyMoon Bakery’s brick and mortar!

I think back to when I began the kick starter campaign and wondering if $10,000 was an achievable goal, or would it be enough to start a bakery.

With the help of a little more than 300 awesome and big-hearted friends and strangers we raised over $11,000 in only one month for DaisyMoon! We proceeded to build and construct our location over the summer and somehow opened a bakery with our 11k budget, employees included.

I wish I had the time to kiss and hug and thank each of you personally, but thats a lot of kissing strangers 😉

When the kickstarter was online one of our “prizes” was an honorable mention for those who donated to the cause. It is with great pleasure and a thank you to these individuals who helped DaisyMoon grow:

Mary Gainer, Lauren Phelps, Betty Williams, Kelly Nix, Amanda Hayden, Aira Burkhart, Mark Morrison, Emily Carlson, Kim Johnson, River Barry, Paul Woolson, Robert Clark, Pamela Shier, Sara DayMegan Bodge, Dana Phillips, Sher Yip, Karen Dotson, Fran Toro, Niina Riivald, Lova Jaros, Rita Mulkeen, Meriel DeLong, Laura Blanciforti, Holly Brimm, Michaela Sulks, Todd Paynter, Stacy Seiler, Cassidy Allison, Matthew Campbell, Billie Broker, Amberly Glaspell, Catherine Whitworth, Kelly Kimble, Amy Widmer, Amy Skeens, Stephanie Hughes, Dann Hardman, Amber Owens, Kimberly Powell, Susan Shumaker, Hannah Maguire, Melissa Garvin, Adrianne Wyatt, Peggy Pings, Brian Zwergel


** If you are meant to be honorably mentioned, please send me a note! It is likely that your name was “Guest” on the kickstarter. **


, ,

Bread Care – Keeping your Gluten Free bread fresh!

There’s no denying that gluten free bread needs a little more TLC than our wheat-full cousins. Luckily with a little know how our breads can be enjoyed as if they were just pulled out of the oven for the first time.

When we say bread, we mean our Ciabatta, Baguettes, Pretzel, and even our sweet breads like cinnamon rolls and other doughy creations.

If when you purchase a bready treat, its best when it’s still warm from the oven. If by the time you come around and it’s settled into room temperature just ask us to pop it in the oven (if your eating in house or can wait 5 minutes). This quick toasting bounces all of the life back into your bread!

When you bring your bread home to enjoy that night, we would highly recommend toasting your bread at 425 degrees F  for about 5 minutes. This will give your bread a nice crunch on the outside and the end result is bread that tastes AMAZING!!

Say you went nuts and got a little more bread than you could chew; you have a few options.

  1. Store in airtight container in a dry cool place, like a pantry.
  2. Reach deep down inside yourself and continue to eat all the bread.
  3. Slice and freeze for quick grab & toast slices, or whole. Totally up to you.

Whatever you choose to do with your bread, DON’T STICK IN IN THE FRIDGE! This will dry it out and cause it to turn rubbery and it’ll be really sad. 🙁

Now that you know, you’ll be able to enjoy the best ever rustic gluten free bread!

Let them Eat CAKES!


Here at DaisyMoon we believe you can have your cake, and eat it too. We always design our cakes in a “rustic” style because we believe that our cakes deserve that extra attention.

Let’s talk cake… our cakes are made dairy free daily. I know what your thinking… but hear us out.

We begin our cakes with fine-ground almond flour, for chocolate cakes we use our specialty Black Cacao. Each cake is sweetened with local West Virginia Maple Syrup. We whip our egg whites to ensure light and fluffy bites.

The end result is a tall and small crumble cake, which in your mouth means a velvety and moist feel.

The idea of a plain cake suits us just perfectly, and often times we just smear some honey on top for our Honey Cakes, but we also love to make a two-layer tower with our ultra-creamy Italian Buttercream Frosting.

Italian Buttercream has a base of egg whites and sugar, which gives it that white and light look.

When we put all of this beauty together we end up with cakes like these…. and they are, yes, entirely dairy free!

How Many People Will This Cake Feed?

Ah! They mystery that baffles us all — what size cake should I get?

Use this reference to help you make your final decision:

6″ Cake – about 4 small slices , just enough to entice Alice in Wonderland.

6″ Two-Layer Cake – 4 to 6 decent sized pieces. 4 people will be fed sufficiently, and 6 people may wish they had a tiny bit more cake.

6″ Three-Layer Cake – 6 to 8 happy campers. No matter how you slice it this is a perfect way to share a cute and tiny cake with a few extra friends.

9″ Cake – 6 to 8 moderate slices to enjoy as a light dessert or teatime sweet.

9″ Two-Layer Cake – 6 to 8 serious cake lovers will release a sigh of relief when they are served these slices.

9″ Three-Layer Cake – 8 to 12 extremely decent sized slices. You can even get 14 or so cuts out of this massive cake if people only want a “small” slice, whatever that means.

Need more cake?

For a special event such as a wedding or big party ask us about custom creations! We have larger pans, we can stack cakes in multi-sized layers, we just need to know!

About those Allergies…

Please read update on our business & products here

Boy, the body can really react badly when you eat something you shouldn’t have!

When I was the head baker many years ago at a local cafe I used to scoff at those who had “gluten intolerance”. I swore they were making it all up; I mean how can anyone be allergic to the very substance that the human race had survived for centuries!?

It wasn’t until I was thoroughly over “boogie kisses” (when one’s nose drips continuously for 3 years), itchy arms, panic runs to the toilet, and worst of all feeling completely disconnected from my body, that I decided I was going to give the gluten free lifestyle a go.

I promised myself two weeks of a gluten free diet, just to see what would happen.

Within a week I was amazed at how much better I felt! My runny nose took a break, my arms stopped breaking out in rash, and I finally felt reconnected with my beautiful body — Let’s not forget the whopping 10 pound that decided to disappear.

Being the former goddess of flakey croissants I had decided to give up gluten forever.

It wasn’t an easy road for this Italian belletzza. I was terrified to tell my family I could not longer eat bread, or even pasta!

The reaction was almost as bad as when they discovered my owl tattoo. They couldn’t speak to me for weeks. When in my presence they looked at me like I had three heads with tiny brains.

It was hard to kick the habit, but remembering the pain my body had gone through, it was all worth it to me. I never got tested, I just know I feel more like my fairy-self then ever before.

Because of my history of being a croissant and baguette goddess I couldn’t rest until I developed the best gluten free desserts ever!

Due to my competitive nature I couldn’t rest at just producing delicious gluten free desserts. I wanted them to be just as good — no, BETTER than any dessert.

When I began DaisyMoon the scruples of opening and exclusively gluten free establishment began all over again. Steadfast in my Italianness I continued to push for my dream, for your dream. To open a bakery that was eye popping and mouth watering and gluten free!

My dream was to have a gluten free customer come in and ask “what can I eat” and for me to dramatically wave my arm at the glittering case and say “EVERYTHING”!


At DaisyMoon you can rest at ease knowing all options are always gluten free. There are some special exceptions for dairy free, cane sugar free, paleo friendly and even nut free!

With all of this being said, I want to make one thing clear. LISTEN TO YOUR BODY!

We aren’t certified free from anything, so if you are unsure about if you should eat “X” dessert or not, then ask us please and we will deliver the ingredient list, and the list of ingredients of our ingredients.

If you don’t feel comfortable feeding yourself, your child, or your Nonna then it’s best to listen to your intuition.

I strive to keep a clean kitchen, but the reality is all the equipment is shared and used for everything. I want to keep the nuts out, but we use a ton of almond flour.

That being said, we clean, wipe and sanitize all surfaces and spatulas, but hey, it’s in the air and the pastry case shares its space with all kinds.

If you are super allergic or leery of getting something from the case I would suggest a special order; this way we can take extra precautions to sanitize and wipe the shared surfaces before we make your special treat.

I am beyond elated to give you this sweet treat and hope that you can enjoy DaisyMoon’s desserts!