About
Suzi’s Scratch Kitchen
I want what I eat to be as close to its natural source as possible. This is why I start from scratch omitting processed oils, sugar and additives that wreak havoc with our minds and bodies. While I've experimented with different dietary paths over the years, I realize what might work for me won't for others. That said, while some products vary in restrictions albeit plant based, paleo, keto etc, I don't cook with gluten or grains.
I believe the key to thriving is an inside job. We radiate outwardly how we feel internally and for me this starts with clean fresh food.
on the menu
Fridays
an almond flour cookie base with fresh date and peanut butter nougat topped with peanuts and raw cacao chocolate coating
The OG
Like Fridays but the PB & J version infused with homemade strawberry chi jam.
Buns Away
A gluten free, paleo, vegan, keto bun with an almond flour psyllium base
buns away
My grain free buns have an almond flour and psyllium base.
They are good stand ins for those bread cravings
Walnut Creek
Venice Beach
Little Italy
The New Yorker
New! Pumpkin Pie Bar
Seasonal
from my peeps
Phil Viardo, film producer
I am Suzi's biggest fan! I'm popping those chocolates in my mouth night and day! YUM
Peter Forslund, television editor
I'm a big fan of everything Suzi makes but having a sweet tooth and a healthy option works for me and gets me through the day!
Squib,
backyard nut enthusiast
*%#@!!!@*&%$