Tony Minutelli and Chefs Center of California

When I learned that my friend Tony Minutelli was baking at Chefs Center of California I began to salivate--not only for the treats he makes, but for an opportunity to find out more about Chefs Center from an insider.

Tony bakes gluten-free pastries for Lisa & Mo, Inc., a small company that sells in some high-end spots. I can tell you from personal experience that these pastries are not at all what the uninitiated might expect upon hearing the phrase, "gluten-free." In the picture, Tony displays freshly-baked avocado cupcakes topped with nuts and chocolate chips while I try to take pictures without swooning over the aroma. Tony says Lisa & Mo is all gluten-free and mostly organic, "where it counts."

Chefs Center of California is a program of the Episcopal Housing Alliance and Economic Development. Around here, if you want to make food to sell you have to make it in a Health & Safety-Approved kitchen. Such a facility isn't always affordable for the up-and-coming entrepreneur. Chefs Center makes their shiny, clean, industrial kitchen available at a reasonable price. It looks like there's room in there for eight or ten entrepreneurs to be happily making treats for me at the same time. They make treats for you, too, and you can pick yours up at the Friday Food Fair and Artisanal Market Fridays from 6-9 pm, through August.

Left to right, top to bottom: beet chocolate (oh yes we had that first and yummmm), banana (I didn't expect it to be special but it was!), "just carrot," Tony said, but it was better than "just," and last, bottom right, the aromatic avocado muffin Tony was baking when I visited Chefs Center. Oh, my. I will not say "to die for" because why would you want that? Then you wouldn't be around to eat more of them. And I most definitely want to eat more of them.