About me...

Hi, I’m Rebecca – founder of The Intolerant Kitchen (formerly The Intolerant Baker)

I’m a self-taught food lover and long-time vegan with an intense passion for bold flavour, real ingredients, and inclusive cooking. My journey into food began out of frustration—like so many others with dietary restrictions, I was tired of standing in front of bakery stalls or shop shelves, only to find options full of allergens, additives, or unpronounceable ingredients.

​

In April 2024, after being made redundant from my day job, I launched The Intolerant Baker, a small-batch, allergen-friendly bakery that quickly became my creative and personal outlet. Baking at markets and connecting with others who needed safe, indulgent treats became my happy place.

​

But as the cost of ingredients, energy, and trading rose—and footfall at markets dropped—I knew I needed to pivot. Rather than close up shop, I chose to adapt.

​

That’s how The Intolerant Kitchen was born.

We’ve evolved from a bakery into a bold, plant-based kitchen specialising in jams, chutneys, and condiments that are 100% vegan, allergy-friendly, and made with whole foods—not preservatives, fillers, or anything you can’t pronounce. I believe food should be honest, clean, and flavour-packed. If it’s going in your body, you deserve to know exactly what it is.

​

Every jar we make is crafted with care, using natural ingredients you can recognise and trust. Think fruit, spices, and vinegars—not stabilisers and shelf-life enhancers. It’s clean jam you can read. Flavour without the faff.

​

Thank you for supporting this evolving journey. Whether you’ve been with me since the baking days or are just discovering The Intolerant Kitchen, I’m so grateful to share this love of real, inclusive food with you.

​

Here’s to food that tastes good, feels good, and welcomes everyone to the table.