Conversations with Samantha Ward

Today we’d like to introduce you to Samantha Ward.

Hi Samantha, please kick things off for us with an introduction to yourself and your story.
This has been a ten years journey. I found out I was gluten-free ten years ago due to an emergency room visit in New York. There I found out I was gluten intolerant and I had a bacterial infection in my small intestines. I was also very constipated based on a scan of my digestive track. I was very curious as to how this could happen to me at such a young age and how my lifestyle & diet played a role in this diagnosis. I wanted to ensure it would not happen again so I began to seek holistic healing, detox diets and explore a healthy gluten-free diet. As years passed and as life changes happened such as pregnancies and relocating cities, I realized time and time again that not only was it how I ate but what I ate that aided or hindered my weight loss. Every individual has certain foods he or she can/ can not consume and I was on a mission to master which foods were best for my total being.

After many years of focusing on mastering my diet, I enjoyed cooking for my family. With this healthy lifestyle, I began to explore baking with different gluten-free flours and low-gylcemic sugars to curb my sugar cravings in a healthy way while I lost weight after having our third baby Micah, during the start of the pandemic.

Orchid’s Baked Goods was created after creating a zero sugar almond cookie and a low-glycemic donut that are soft in texture and deep in flavor. Lots of people found it hard to believe they are healthy, vegan and gluten-free. We now carry cookies, donuts, tarts and muffins. We also have a zero sugar line and an allergen free line named “Micah’s Rules” named after my baby who is allergic to 7 of the top 8 food allergens.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Nothing worth having comes easy so I always try to remember that each challenge is one that will help my personal growth and my business growth. The biggest struggles have been awareness, I have sampled for many restaurants, coffee shops, juice shops and gyms. It’s always difficult to hear them turn down our product because they don’t feel that the demand is there. This means to me that people aren’t aware of their options.

Our mission is to let people know there are healthy options for a sweet treat. Most of the ingredients found in desserts/treats are unhealthy. Our items are always baked and are free of wheat/gluten, dairy, egg, soy and refined sugars. The aforementioned ingredients cause digestive issues like bloating, eczema and allergic reactions that people frankly feel are “normal” after they eat a cookie or a donut. The truth is, focusing on ingredients that are natural and don’t cause those allergic reactions will guide the path to a healthy diet for the individual.

When I get to speak to people in-person or I receive a call from an individual suffering from digestive issues or someone who has just taken a blood test and has been diagnosed with an autoimmune disease and has to adhere to dietary changes, I listen and am honored to be chosen to bake something special that can make their day or event special.

As you know, we’re big fans of you and your work. For our readers who might not be as familiar, what can you tell them about what you do?
I create vegan and gluten-free desserts that are rich in flavor and are soft in texture. When I create a dessert I want to make someone have an amazing experience and savor each bite. To create this experience we use the most natural ingredients and create tropical, unique flavors that are enjoyable. We have a flavor for everyone! The best part is how our products make you feel afterwards. Because our products are plant based and gluten-free, they are digested well.

My background is Fashion Design. I knew I wanted to be a Fashion Designer since the age of 14. I was blessed to have an amazing cousin who invited me to intern at a company she was employed with. Beginning the summer of my sophomore year of H.S., I worked for this company as I obtained my college degrees in Fashion Design and Merchandising. I have worked for companies such as Marc Jacobs, The Ground Crew for Mercedes Benz Fashion Week, Victoria’s Secret, Neiman Marcus as well as independent freelance design houses. Jones New York is where I held a position as Senior Designer. There I specialized in embellishment design, professional suiting and evening wear.

My fashion design background was an easy transition into baking, especially when decorating baked goods with edible glitter, edible wafers and coming up with creative and tropical flavor combinations. Creating a new donut flavor is a lot like creating an amazing dress. Start with a great base, choose a popular flavor, add a unique twist and make it look and/or taste beautiful!

What do you like best about our city? What do you like least?
I love Atlanta because of the continuous newness of the City. It’s continuously growing and it’s amazing to witness the new and upcoming developments all over town, things have changed dramatically over the past few years and continues to change. The entrepreneurship and the vibe of the City is outstanding and I love exploring it and finding something new to enjoy. There’s everything here! A city vibe in Buckhead, hippie vibe in East Atlanta, family life in Alpharetta, and a diverse family vibe in Johns Creek. I love the amazing parks and lush green trees where you can have a nature run or a picnic. It’s a beautiful city and I’m happy to be a part of it.

What I like least about the City are the lack of foot traffic. I enjoy speaking to people and seeing people around me so I seek that. Although it is increasing!

Image Credits

Campbell Washington Photography Sue Trafford Photography