Our Story

Out of her own health challenges, Janice Leilani LaFontaine, NTP, RWP discovered the power of food as medicine as she reversed her autoimmune disease by getting to the root causes of her health issues.

One of the most significant changes that led to her renewed health was the removal of gluten and dairy from her diet, in addition to the many chemicals, additives, and stabilizers prevalent in the standard American diet. Learning a new way of cooking, with nutrient density in mind (and not compromising on flavor), FARM TO FUDGE was born.

After years of being on restrictive diets and eating purely for function without enjoyment, she's come to a healthy place of acceptance where one can indulge in an occasional treat—especially if it's composed of high-quality ingredients that are sustainably and ethically sourced, providing nutritional benefit along the way!

Janice Leilani

Nutritional Therapy Practitioner | IIN Certified Health Coach | Mom of 3 | Autoimmune Warrior

You’ll Never Eat Fudge the Same Way Again

Just a few *sweet* things that set Farm to Fudge apart

  • Made in small batches with nutrient density in mind
  • Clean, minimal, high-quality ingredients
  • Thoughtfully, sustainably, ethically sourced ingredients
  • No artificial flavorings, colorings, emulsifiers, or stabilizers
  • No added sugar
  • Plant based + vegan friendly 
  • Always made without gluten and dairy

Frequently Asked Questions

with answers directly from founder Janice Leilani, NTP, RWP

How does Farm to Fudge differ from traditional fudge?

Traditional fudge is often made with butter and condensed milk. As a growing number of people are discovering they are not able to tolerate dairy, Farm to Fudge is a delicious treat many can enjoy. Depending on the maker, traditional fudge may also contain a number of artificial flavors and colors, emulsifiers, and stabilizers that are not found in our fudge.

Why do you allow sugar in Farm to Fudge?

In 100% pure dark chocolate, the sugar helps to lessen its bitterness and can even help make it more digestible for some. While we do not add any additional sugar to our recipe, the dark chocolate and sweetened condensed coconut milk we use are the only sources of sugar found in Farm to Fudge. To note, it’s organic sugar that’s being used.

Doesn’t making this product go against what you do as a nutritionist?

Ohhhh this is such a good question. If I were a nutritionist years ago when I looked at life in a lot of black and white, I wouldn’t eat sweets, let alone launch a dessert food product. However, after many protocols, restrictive eating, and lots of education on the role and power of food on multiple levels, I’ve come to learn how to thoroughly enjoy the foods before me, even if it means having an occasional treat here and there. 

If you’re gonna eat a dessert, find one that’s good for you/make it worth it.

If I choose to eat a dessert, it does have to be gluten and dairy free at a minimum for my own dietary needs, but I’m always looking at how I can make it as nutrient dense as possible. That may look like homemade ice cream with some nut butter. Or taking a Justin’s nut butter pouch with me when the family goes out for ice cream, pairing a healthy dietary fat and some protein with my carbohydrate and sugar to help slow down and minimize the sugar crash to come. I’ve found I no longer enjoy a pure sugary treat on its own. It’s not satisfying and I don’t like how I feel afterwards with the energy drop that follows.

Why do you care so much about the quality and sourcing of ingredients in Farm to Fudge?

You are what you eat (and digest), and the body you’ve been given deserves the best. Food was not only meant to fuel and nourish our bodies, but it was also meant for enjoyment with others. With so much of our current food supply going farther and farther away from the original form of the foods it came from (or tries to mimic) through processing, refining, and genetic modification, we are seeing less and less nutrients being consumed, and the spraying of chemicals on our foods with herbicides and pesticides are increasing our exposure to harmful toxins—all of which are resulting in higher rates of illness and disease. I only make food I would choose to eat myself and feed my own family. And it has to taste good! Knowing your farmer and sourcing locally is always ideal to understand the quality of the food you’re eating.