Salted Celery LLC

 

New Smyrna Beach, FL 32168

(407)818-9071

sara@saltedcelery.com

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Disclaimer:

The statements and information contained in this website are not intended to be medical or nutritional advice.

Any product mentioned in this website is not intended to diagnose, treat, cure, or prevent any disease.

© Copyright 2019 Salted Celery All Rights Reserved

ALTERNATIVE

We want to inspire people. 

Our goal is that just by tasting our foods, you will realize there is a way to eat a beautiful, fulfilling, and tasty meal while being surprised by how a plant-based diet can make you feel good for a successful, healthy future.

GOURMET

PLANT BASED

In our recipes we use a combination of natural, minimally-processed ingredients, including oils and sugars that are naturally more tasty and nutritious just by themselves.

We choose seasonal ingredients and international 

recipes, with our personal touch. 

We use

non-traditional ingredients to prepare our foods, which are free from dairy and completely free from cholesterol and animal products.   

We constantly strive to ''make it healthier without compromising taste and look''.

 

WHERE TO BUY

For special requests, please contact us by Wednesdays to pick up your order on Saturdays.

 

You can find us at the local Farmers Market, see our schedule below for details:

We use Eco-Friendly Packaging

Our packaging is compostable and environmentally sustainable.

If you are vegan, vegetarian or just trying to lower your cholesterol, Salted Celery has the answer!

 

OUR CHEF 

Sara has been passionate about baking and food since she was very young.  

She was born and raised in Northern Italy, where she learned about hospitality and culinary crafts in high school.

The curiosity to learn more about different cultures led her to the US and France, and eventually back to her country for an advanced pastry course in one of the best culinary schools in Italy, "Castalimenti", founded by Chef Iginio Massari, in Brescia. 


She then spent two years in London UK, surrounded by alternative, international and eclectic cuisines, working for The Dorchester at "Cut at 45 Park lane" by Wolfgang Puck.  

 

In 2017, Sara decided to return once again to the US for a great opportunity to work as a pastry chef in Epcot Walt Disney World at "Tutto Italia" restaurant, where everything started for her years before. 

 

She is now very proud to call charming New Smyrna Beach her home.
 

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