Guinevere Furtado
VEGAN & INDEPENDENT
BAKER, PASTRY CHEF, & CAKE DECORATOR
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Phone:
Email:
PAWTUCKET RI,
02860
Date of Birth:
December 1st, 1998
Photo credit: Danny Lee @onyxmediastudios
WHY I'M VEGAN
It all started when I was 14 years old... Watching Youtube videos... like every young teenager does...
I guess that I should start by saying that I didn't really know what a vegan or vegetarian was.. or how to become one, or that I COULD & SHOULD become one.
......HOWEVER, it is NEVER too late to change your thinking and to change your lifestyle.
To make a long story short I fell into the rabbit hole that is the HORROR of the Meat and Dairy Industries. Viewing the atrocities and suffering animals endure in order for us to eat disgusted me. I knew at that moment I needed to make a change. That day I became VEGETARIAN and I never looked back. Fast forward to 9 years later my knowledge of the food industry only increased and I decided to decrease my animal consumption even further.
THUS BECOMING VEGAN. No meat, no dairy, no animal by-products... & i've never felt better.
Physically, emotionally, and mentally I leaped into this lifestyle and once again am not looking back. ONLY MOVING FORWARD. Now it's my goal to educate and enlighten others on this path of being completely cruelty free....
THE FUTURE IS PLANT BASED
....care to join me?
PAST EXPERIENCE
BLUSH VEGAN BAKERY
BORRELLI'S PASTRY SHOP
LASALLE BAKERY
Blush Vegan Bake Shop was my most recent place of employment, located on Atwells Ave in PVD. There, I was assistant head baker and cake decorator. I created a plethora of VEGAN and GLUTEN FREE pastries, cakes, breads, as well as other delicious savory treats!
Borrelli's was the start of my pastry chef career. Located on Tiogue Ave in Coventry, owner Bryan Boza taught me majority of what I know when it comes to baking. Expert decorator Lisa Jacques helped teach me how to frost and decorate cakes.
Lasalle Admiral street was the start of my experience baking for the city. Located downtown PVD I was lucky enough to become head pastry chef and run the pastry wing for a little while! Here, my baking, cooking, decorating, and production skills became much more refined.
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