ABOUT

How Moo-Over Began

How Moo-Over BeganI've always loved ice cream, but ice cream didn't love me. As I began learning more about food sensitivities, I realized that dairy wasn't just a struggle for me—it was a challenge for so many others. There was a real need for safe, delicious desserts, yet the choices at most ice cream and dessert shops were extremely limited for people with food allergies and dietary restrictions. One Saturday at a local farmers market, a customer stopped by my booth and shared that she had celiac disease. She asked if I had ever considered becoming completely gluten-free because there were so few places where she could safely enjoy dessert. That conversation stayed with me and sparked a journey of research into celiac disease, food allergies, and dietary restrictions. The more I learned, the more I realized just how many people were being left out when it came to enjoying something as simple as dessert.

That's when my mission became clear: everyone should be able to enjoy dessert, regardless of their food allergies or dietary restrictions. Although becoming a chef had been a dream of mine since I was a little girl, I didn't attend culinary school until later in life. After graduating, I traveled to Texas to train with a vegan ice cream shop that was teaching classes on plant-based ice cream. I knew it was an investment in my future, and it proved to be one of the best decisions I ever made. I later continued my education by training with French chefs to expand my knowledge of gluten-free baking and pastry. Since then, I've taken everything I've learned and developed my own recipes using thoughtfully selected ingredients that are not only delicious but also made with quality and care. Today, every scoop of ice cream, every baked good, and every dessert at Moo-Over is handcrafted from scratch in our dedicated gluten-free, dairy-free, egg-free, and peanut-free kitchen. Moo-Over was built on one simple belief: no one should ever feel left out when it's time for dessert.