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Gluten Free Lifestyle: Sweet Ali’s Spotlight

Posted on August 6, 2012

Natalie Ramos


Natalie is the spunky inspiration for many of Sweet Ali’s creations.  As the Manager and Head Cake Decorator, she adeptly inspires all things bridal and birthday … and everything in between.  A Hello Kitty aficionado, she funnels her creativity into crafting the most beautiful wedding cakes and clever cupcakes for all celebrations.

What is your job at Sweet Ali’s?

I’m the Manager and Head Cake Decorator at Sweet Ali’s.

What brought you to Sweet Ali’s?  How did you get here?

I was looking for a job in the baking industry and wanted to work at a place that did gluten-free as well, and my chiropractor recommended Ali to me.  I’ve been gluten-free for several years now, and I wanted to work at a place where I could actually eat the baked goods, too.  When I interviewed with Ali, I could tell that it would be a good working environment.

What’s your favorite thing about working at Sweet Ali’s?

I really love the environment here, and the staff is really great.  We have a really fabulous team.  And I love doing creative cakes.  It’s nice when a customer gives us a creative right to do what we think would look the best for a cake.

What’s your favorite place to visit?

I love to travel to Austin, Texas (go Texas!).  Locally, I love to try new restaurants, and my favorite place is Big Star.  They have awesome al pastor tacos and a drink called the San Antonio Sling.  Yum!

What’s your favorite food?

Bacon, pork belly, and pig cheeks … really anything that has to do with the pig.

What is your favorite Sweet Ali’s item?

The dairy-free, soy-free, egg-free brownies.  🙂

What’s your one indulgence?

Getting a pedicure or eating crème brulee.

 What your favorite Sweet Ali’s music mix?

Either the Passion Pit or Foo Fighters Pandora mix.

 What’s one thing about you people would be surprised to know?

I’ve played on a co-ed kickball team for 7 years now with a crazy group of people.  And I also had a gold fish that lived for 18 years.

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