Our Story
White Squirrel Kitchens began with a life-changing event. In the fall of 2022, TT Baum, our founder, experienced a serious medical incident that required a long recovery. As part of his rehabilitation, he was encouraged to explore a new hobby. A longtime vegan with a deep appreciation for the European cheeses he once enjoyed, he began experimenting in the kitchen. Through trial and error, and a blend of traditional cheesemaking techniques and plant-based ingredients, he discovered how to recreate the textures and flavors he missed. Out of this journey, White Squirrel Kitchens was born.
From Garden Roots to Plant-Based Plates
Why I Cook the Way I Do
A deep love for good food was planted early. I grew up surrounded by the rhythms of growing, preserving, and preparing food—thanks to my grandmother, who canned, pickled, and cooked from her garden as far back as I can remember.
Later, living in Europe as a young adult, that early connection blossomed into a passion. I fell in love with high-quality ingredients, the joy of cooking for others, and the creativity of combining textures, flavors, and colors.
When I shifted to a vegan lifestyle, I had to relearn much of what I knew in order to nourish myself well. What began as a personal health decision has since evolved into a deeper commitment to animal welfare and environmental care. Today, plant-based cooking isn’t just about what’s on the plate, it’s about purpose, creativity, and believing that if more of us embraced plants, the world would be a better place.
The Alchemy of Plant-Based Cheese
Cheese making is as much a creative process as it is a science. There’s something fascinating about watching simple ingredients transform through the careful work of bacteria and fungi. It’s one of the most rewarding and interesting things I’ve ever done in the kitchen.
Curious how this story translates to flavor?
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