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A Journey of Wellness, Flavor, and Purpose

Out of her own health challenges, Janice Leilani LaFontaine, NTP, RWP discovered the power of food as medicine as she reversed symptoms of 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 MAUI 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!

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Crafted for Nourishment, Made to Be Enjoyed

At Farm to Fudge Maui, every recipe begins with intention. Our fudge is handcrafted in small batches, allowing us to focus on nutrient density, quality, and care at every step of the process. Rather than mass production, we take a slower, more mindful approach - one that honors both the ingredients and the people who enjoy them.

Each piece is designed to deliver deep, satisfying flavor while also providing nourishment your body can appreciate. This is not dessert made for excess; it’s purposeful indulgence where richness, balance, and wellness coexist beautifully. Every bite reflects our belief that food can be both comforting and consciously made.

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Pure Ingredients. Ethical Choices. No Compromises.

We believe food should be clean, transparent, and responsibly made. That’s why we use minimal, plant-based, high-quality ingredients, sourced thoughtfully and ethically. You’ll never find artificial flavorings, colorings, emulsifiers, gums, or stabilizers here - only ingredients your body recognizes and appreciates.

Our recipes are also created with dietary sensitivities in mind, offering options that are gluten-free, vegan-friendly, soy-free, peanut-free, and seed oil-free so more people can indulge with confidence.

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From making fudge at home to getting featured on the NEWS

What began as a personal journey toward healing became a purpose-driven brand. Janice Leilani LaFontaine started Farm to Fudge Maui with a mission to provide clean, wholesome, nourishing treats for the all, especially those navigating autoimmune conditions and dietary restrictions.

Originally making fudge at home, Janice’s commitment to ingredient integrity and mindful indulgence quickly captured attention. Her work was featured on Hawai‘i News Now: Sunrise, and she was later nominated for Pacific Edge Magazine’s Business Achievement Award in the Best New Business category, a testament to a brand built with heart, intention, and integrity.

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Chocolate squares on a decorative plate with a scenic ocean view and palm trees in the background
does need to be pouring maybe chocolate being stirred
Advertisement for a Business Achievement Awards Gala featuring Janice Lafontaine from Farm to Fudge.
Strawberries and berries with vegan fudge

A New Standard in Gourmet Fudge


Experience fudge crafted with purpose and passion, made from the finest, ethically and sustainably sourced ingredients, carefully selected to ensure maximum flavor and nutrition. Each small batch is thoughtfully prepared to delight your senses, nourish your body, and create moments of indulgence that feel both luxurious and mindful. At FARM TO FUDGE MAUI, we believe that treats should not only taste extraordinary but also honor the earth, the people who grow our ingredients, and the joy of mindful living in every bite

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Meet the Founder

Janice Leilani LaFontaine, NTP, RWP

Janice is an autoimmune warrior, wellness advocate, and passionate champion of health, nourishment, and joyful living. Through her personal journey of overcoming chronic health challenges, she discovered the transformative power of food as medicine, a philosophy that drives everything she does. With a deep commitment to clean, mindful ingredients and thoughtfully crafted recipes, Janice has built FARM TO FUDGE MAUI into a brand that celebrates indulgence without compromise.

Her dedication to quality, sustainability, and ethical sourcing has earned her recognition throughout Hawai‘i she has been featured on Mana Up Hawai'i and Hawai‘i News Now, and was honored as a finalist for Pacific Edge Magazine’s Business Achievement Awards.

Beyond accolades, Janice is on a mission to inspire others to embrace food that nourishes both body and soul, proving that mindful eating can be delicious, enjoyable, and accessible to all.

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We’re Glad You Asked

Answers from Janice Leilani LaFontaine, NTP, RWP founder of Farm to Fudge Maui

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 Maui 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.
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.
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 various levels, I’ve come to learn how to thoroughly enjoy the foods before me, even if it means having an occasional sweet treat here and there. But if you’re gonna have a sweet treat, make it worth it! Find one that works for you; not against you. You deserve to put only the best quality ingredients into your body. Afterall, we only have one body this side of heaven!Now 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 potential sugar crash from the insulin spike. 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.
You are what you eat (and digest), and the body you’ve been given deserves the best.With so much of our current food supply going farther and farther away from its original state 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 family. And believe me, it also has to taste good! Food was not only meant to fuel and nourish our bodies, but it was also meant to be enjoyed in its most nutrient rich state.Knowing your farmer and sourcing locally is always ideal to understand the quality of the food you’re putting into your body.