Today we’d like to introduce you to Khalidah Baruti.
Hi Khalidah, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
Wow—my story. It really began in 2019 when I had to give up dairy for my skin health. It was tough at first because I’ve always loved chocolate, but it definitely didn’t love me back, lol. Then in 2020, I made an even bigger shift and went fully plant-based. I wanted to take control of my health, understand what I was putting into my body, and become the healthiest version of myself. That decision completely transformed my relationship with food. I realized that what we enjoy isn’t always what supports our well-being.
During this time, I created Plant Based Hood and started sharing my meals on Instagram as a digital food journal. What surprised me was how much I fell in love with baking. I found so much joy in creating treats for friends and family, and I became obsessed with baking shows, YouTube videos, and experimenting with vegan recipes. My goal was always the same: make something dairy-free and plant-based without ever tasting like a compromise.
As I kept practicing and perfecting recipes, something clicked. By April 2025, I realized I didn’t just want Plant Based Hood to be a blog—I wanted it to become a business. That’s when the vision for my micro-bakery was born. I started with plant-based, dairy-free cookies I could enjoy guilt-free because, honestly, finding a truly delicious vegan cookie in Houston often feels like a scavenger hunt. So I created what I couldn’t find.
Today, I bake intentional, dairy-free cookies (along with the occasional cupcakes, muffins, and pies) made with love and accessible ingredients. I want my community to know that plant-based desserts can be rich, flavorful, nostalgic, and satisfying—without compromise. I’m still growing as a baker and as an entrepreneur, but this is only the beginning. I’m excited to keep experimenting, keep learning, and keep sharing treats that make people rethink what plant-based baking can be.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It definitely hasn’t been a smooth road. Changing my diet overnight was a huge learning curve. I had to get creative in the kitchen because I could no longer rely on the foods I was used to, and giving up dairy was honestly the hardest part—it’s in almost everything. That transition forced me to start reading every label, experimenting more, and learning how to make food fun and delicious again. Once I figured that out, nothing could stop me.
Another challenge has been social media. Promoting yourself, staying consistent, and showing up online—especially when you’re not naturally someone who enjoys being on the app—can be a lot. I push through it because I understand how important visibility is in the early stages of building a business.
In 2024, I also experienced a major health setback with my gallbladder that forced me to slow down completely and take a break from social media. At the time it felt like everything was on pause, but in hindsight, that season prepared me mentally, physically, and creatively for what I’m doing now. It made me more intentional and grounded in my purpose.
Through all the ups and downs, I truly feel like I’ve been preparing all year to launch my micro-bakery, Plant Based Hood Bakery. That preparation came full circle when I had the pleasure of attending my very first vendor market at The Breakfast Klub on Saturday, 11/22/25. It went incredibly well, and the positive feedback I received from the community was so affirming and motivating. It reminded me exactly why I took the leap in the first place.
So no, it hasn’t been smooth—but every obstacle has sharpened me, prepared me, and pushed me closer to where I’m meant to be. And honestly, I wouldn’t have it any other way.
Can you tell our readers more about what you do and what you think sets you apart from others?
I’d love to share more about my work. At my core, I’m a growing baker and the founder of Plant Based Hood, where I specialize in creating plant-based, dairy-free cookies that taste just as good — if not better — than traditional desserts. I’m known for making treats that feel nostalgic, warm, and indulgent without sacrificing the plant-based values that started my journey. What I’m most proud of is being able to create desserts that people love regardless of their dietary preferences. When someone says, “I can’t believe this is vegan,” that’s the highest compliment.
Outside of baking, I’m also a licensed insurance agent with a strong background in customer service. I’ve spent years helping people, solving problems, and creating positive experiences, and that translates directly into my business. I want every interaction with Plant Based Hood to feel warm, intentional, and welcoming — like you’re being taken care of. That southern charm and natural hospitality are a big part of who I am, and it carries into everything I bake and every customer I connect with.
What sets me apart is that my desserts are made from a place of lived experience. I didn’t just choose plant-based baking — it chose me when I had to change my diet for my health. That personal connection shows in the flavors, the quality, and the heart behind each cookie. I’m not just selling baked goods; I’m creating a space where people can enjoy delicious desserts that align with their lifestyle, their health needs, or simply their love for good food.
How do you think about happiness?
What truly makes me happy is having a safe space where I can exist in peace. I genuinely love being at home, slowing down, and enjoying my “me time.” Peace feels like a form of self-care for me, and I value it deeply.
Reading is another huge source of joy in my life. Books became my escape during a season when I needed change, and I eventually fell in love with storytelling in all forms. In 2022–2023, I started listening to audiobooks through Libby, and by 2024 I fully hit my reading stride—balancing physical books, audiobooks, and sometimes both at once. Getting lost in different worlds became a happy place for me. My favorite genres include YA, Crime, Thriller, Mystery, and Sci-Fi, and I recently fell into romance thanks to Kennedy Ryan’s Skyland Series. Collecting books quickly became a new love, even when I couldn’t read them all at once.
And honestly — first before all of that — tea makes me incredibly happy. I got into tea around the same time I changed my diet and even had the privilege of working in a tea shop with an amazing teacher. That experience opened my mind to how one plant can create so many different types of tea and how herbal blends can support healing in the body. I learned firsthand how to create blends, understand flavor profiles, and manage food properly — lessons I still use in my own business today.
Volunteering also brings me a great deal of joy. I recently began volunteering with the Houston Cinema Arts Society in August 2025. With my background in Broadcast Journalism, it felt meaningful to reconnect with the world of production while learning new things. Being part of a creative community, supporting independent films, meeting people I normally wouldn’t encounter in my day-to-day life, and giving back to an art form I truly enjoy has been incredibly fulfilling.
So in short, my peace, tea, reading, and community involvement are what truly make me happy — outside of baking, of course. They keep me grounded, inspired, and connected to who I am.
Contact Info:
- Website: https://www.hotplate.com/plantbasedhoodbakery?sms_reminder=true
- Instagram: https://instagram.com/plantbasedhoodbakery
- Facebook: https://Facebook.com/plantbasedhoodbakery
Image Credits
Copyright: Khalidah Baruti
