Chef Frank is a vegan chef from New York and the founder of Oh My Loaf, a gluten-free bread and pastry mix company built for people who miss real bread, not the disappointment loaf that crumbles like a bad relationship.

 

"I didn’t start Oh My Loaf because gluten-free was trendy. I started it because I kept meeting people who felt stuck: they wanted to eat more plant-based, they needed to avoid gluten (or simply felt better without it), and yet every “good intention” bread attempt seemed to end in one of three ways: gummy center, dry brick, or a loaf that politely falls apart the moment you look at it."

As a chef, I couldn’t accept that as the standard.

So I went back to what I know: ingredients, technique, and repeatable results. Oh My Loaf was born from the idea that gluten-free baking should be calm, not complicated.

No scavenger hunt for twenty ingredients. No praying to the yeast gods. Just a simple method that makes baking feel doable again, even if you’re not the “baker” in your family.

My mixes are organic, plant-based, and gluten-free, designed to deliver the kind of bread you can actually build a life around: toast that holds up, slices that don’t disintegrate, and flavor that doesn’t taste like “substitute.”

Some of our loaves are hearty and rustic, almost like the bold, dense European-style breads I grew up admiring. Others are softer and more “everyday.” Either way, the mission stays the same: give people a reliable way to make bread they’re proud to serve.

At the heart of Oh My Loaf is something I care about deeply: when we make plant-based living easier and more enjoyable, more people can stick with it.

And when more people stick with it, we can make a meaningful dent in health struggles and climate impact, one loaf at a time. No lectures, no guilt trips. Just better choices that actually taste good.

What’s next?

I’m building Oh My Loaf into more than a product. It’s becoming a hub for people who want gluten-free, plant-based living to feel simple, delicious, and sustainable.

That means more education, more foolproof recipes, more community, and more ways to help people succeed quickly, without overwhelm. I’m also expanding partnerships with podcasts, shows, and creators who care about making healthy living realistic, not perfectionist.

Because I don’t want you to “try gluten-free bread” and feel disappointed again.

I want you to bake it, slice it, toast it, and think: finally.

MEDIA / COLLABORATIONS

Chef Frank is available for podcast interviews, written features, demonstrations, and brand collaborations aligned with plant-based, gluten-free living and wholesome food education. Affiliate partnerships and audience discount codes are available.