In the world of pastry, not only is baking an art form, but it is also a complicated science that requires calculated recipes with precise measurements to render a consistent product. Now, imagine throwing in cannabis butter, adhering to strict dosing rules, and the final product being off limits for taste testing. This is exactly what Executive Chef Hope Frahm deals with on a daily bases at Love’s Oven, so it’s amazing to see what they’ve been able to accomplish at this company while working within that framework.
Stoned Media was lucky enough to take a tour with Frahm through their delicious smelling bakery and state of the art packaging facility, with the resounding conclusion is that working in the bakery at Love’s Oven would be a deliciously torturesome job. The memory of the smell of freshly baking red velvet cookies and baklava is enough to make your mouth water, and handling these delicious looking and smelling edibles would call for some major willpower to keep from indulging in crumb or two.
Frahm likens the baking process at Love’s Oven to the womb theory, saying that all the ingredients come together with love and go into the oven with love, so that the product that comes out is filled with good vibes (and weed). And by the way, the two ovens are named Bonnie and Clyde because they’re running all the time and kill it every day. Coming out of this dynamic duo you will find delectable treats that compliment the flavor marijuana instead of masking it, such double fudge cookies, s’mores brownie bites, blondies and the product Frahm is most proud of, the caramels, which come in honey or honey apple. They also have developed two different products with JuJu Royal, their Mango Ginger Cookies and Lemon Coconut Bars. They bake for recreational and medical users, using infused butter as the vehicle for cannabis, all the while trying to source as many local ingredients as possible.
Once the pastry items have been cooked and cooled, they are ready to go into packaging which is done on site. When it comes to packaging, Love’s Oven leaves no room for error on dosing yourself. Each serving goes into it’s own labeled opaque package, which then goes into a child resistant jar with a tamper evident heat seal. Between medical, recreational and test products (that sadly go unconsumed if they contain cannabis), they produce about 120k individual pieces each week.
Frahm has an impressive resume; after her culinary schooling at The Art Institute in Las Vegas she went to work for Thomas Keller at Bouchon in the Venetian, and then afterwards for Wolfgang Puck at Post Rio, where she says she learned a lot about mass production, safety, sanitation and precision. What I found equally remarkable to these accomplishments is her personal journey to culinary school. Prior to finding her passion for baking, Frahm was severely burned after an accident involving antifreeze while working on jet engines during her time in the US Air Force. The antifreeze got into her mouth and has permanently damaged her taste buds. Instead of seeing this as a setback, Frahm rose to the challenge the posed to herself- could she become a successful chef? The answer is a resounding “yes”. She relies on textures, tried and true baking methods and her vast knowledge of ingredients and flavor profiles to develop the products seen at Love’s Oven. According to Frahm, the sky’s the limit for Love’s Oven and she’s hoping to see the day that the federal ban on marijuana is lifted and they can become a national brand.