Celine Ikeler

At the age of twelve, Celine Ikeler started down a baking path

that began with boxed brownies. She worked her way up to

chocolate chip cookies from scratch and today, she is the

Karma Baker. A mother, artist, and foodie with a daily meditation practice,

Celine has refined a new style of baking that

transforms organic plant-based, gluten-free ingredients into

extraordinary baked goods. While she’s immersed in serving

up such signature desserts as Karma Cakes, brownies, Karma

sandwich cookies, cake pops, layered cakes, donuts, pies, tarts,

cheesecake, muffins, rolls, baguettes and bread loaves...it is

her custom-made Organic Gluten-Free Baking Flour Mix that

puts the magic in all of it. Celine needed gluten-free, bean-free

flour and after years of trial and error, she magically perfected

a proprietary blend which was not only bean and nut-free, but

also enhanced her overall vegan baking. In 2005, her journey

into vegan baking began when Sofia, her neighbor’s daughter,

was unable to celebrate with dessert due to her severe

dietary restrictions. Celine became determined to create an

edible sweet that Sofia could enjoy along with everyone else.

The result was a delicious garbanzo bean brownie that became

a huge hit. During this time, Celine discovered her own mild

allergies to gluten, wheat, dairy and eggs and became acutely

aware of her karmic footprint (when a person consumes animal

products, their karma is affected). As a result, she chose an

animal-free diet. Being plant-based inspires Celine to show

the world how to partake in life’s pleasures of good food and

delectable desserts – one (gluten-free/vegan) cupcake at a

time. At Karma Baker in Westlake Village, California, she and

her husband, Arek, share a philosophy with their employees

of Enlightened Baking™ - the intention of one’s heart and mind

becoming infused with food as it’s made. The Karma Baker

mission is to change the way vegan & gluten-free baking and

cooking are perceived.