Out of her own health challenges, Janice Leilani LaFontaine, NTP, RWP discovered the power of food as medicine as she reversed her autoimmune disease by getting to the root causes of her health issues.

One of the most significant changes that led to her renewed health was the removal of gluten and dairy from her diet, in addition to the many chemicals, additives, and stabilizers prevalent in the standard American diet. Learning a new way of cooking, with nutrient density in mind (and not compromising on flavor), FARM TO FUDGE MAUI was born.

After years of being on restrictive diets and eating purely for function without enjoyment, she's come to a healthy place of acceptance where one can indulge in an occasional treat—especially if it's composed of high-quality ingredients that are sustainably and ethically sourced, providing nutritional benefit along the way!