Eli Sweet Cafe

I’m Elham Yazdi —baker, flavor explorer, and lifelong believer that dessert should be inclusive. My earliest memories are of kneading dough beside my mother, the air filled with warm spice and citrus zest. Years later, friends in Los Angeles kept telling me they couldn’t find sweets that matched their wellness goals or allergy needs. So I set out to re-imagine the classics: trading white sugar for maple and dates, swapping refined flour for almond, oat, and ancient grains, and keeping every recipe completely plant-based—or gluten-free, dairy-free, keto-friendly—without ever compromising taste. Word spread from neighborhood gift boxes to farmers-market pop-ups, and soon Eli Sweet Café  was born. Today each cookie, loaf, and brittle is still mixed by hand in small batches, using responsibly sourced nuts, grains, and fruits from California growers. Our guiding promise is simple: Bake joy that everyone can share—no matter the label on their diet.  Because the best food memories come from gathering around a plate of treats that make every guest feel welcome. Thank you for inviting our little bakery to your table. Pour some tea, take a bite, and taste how mindful ingredients can turn dessert into pure, worry-free pleasure.