Linda Ikeda grew up watching her mom work long hours in a commercial kitchen and decided she wanted to work as far away from the kitchen as possible. After graduating with a B.A. in Fine Arts & Graphics and a minor in Photography, she spent sixteen years as a graphic artist and commercial photographer.
Due to health issues, Linda pursued a plant-based, gluten-free diet but nothing on the market excited her taste buds so she decided to solve that problem with a career change to the culinary arts. A return to the kitchen at this point in her life felt right, she missed the science and art of food preparation and the deliciousness of homemade foods.
Way Beyond Cake was born six years ago to fuel her own health and fitness needs. Along the way, she developed a devoted ecommerce audience who were hungry for vegan, gluten-free bars and cookies made with clean, wholesome ingredients that tasted delicious.
Chef Linda’s craft made, artisan baked products found their way to grocery store shelves and coffee shops in Southern California and she outgrew her rented commercial kitchen space. Linda opened her very own commercial kitchen with a storefront bakery in mid June, 2018.