When you meet Vegi Hoyt—known locally and pronounced as “VeeGee”—her warmth and determination are immediately apparent. She’s the creative force behind In Your Mouth Bakery, a small local business that has become a beloved fixture at downtown Grants Pass’ First Friday events. For the past two years, you could find her downtown, greeting passersby with a smile and the irresistible aroma of fresh baked goods. But behind her bakery’s success is a story of resilience: Vegi lives with Functional Neurological Symptom Disorder (also called Dissociative Neurological Symptom Disorder), a condition that can cause weakness, movement problems, sensory issues, and even convulsions. Unable to work in a traditional job, she built her own business from scratch, changing her life one cookie at a time.
Even her name has a story as special as her baked goods. “My name actually has a pretty special backstory,” she explained. “It comes from my great-aunt Vera Gladys—her nickname was VG. When my aunt Vegi was born, she was named in honor of that nickname, and later my mother promised her sister that her first daughter would carry the name too. That daughter happened to be me. So, my aunt and I both became Vegi. She eventually changed her middle name legally to Lynn, so now I’m the only female left with the full name. Funny twist—I’ve found quite a few men in India with the same name, but not another woman anywhere.”
The Grants Pass Tribune sat down with VG to talk about her philosophy, process, and passion for baking that’s both wholesome and deeply personal.
GPT: What inspired you to focus on using natural and holistic ingredients in your baked goods, and how do you source these ingredients to ensure quality, freshness, and sustainability?
VG: I’ve always believed that what we put in our bodies matters, and that food should nourish us while still tasting amazing. When I first started baking seriously, I made a conscious decision to use ingredients that were as natural and unprocessed as possible. I source locally whenever I can—farmers’ markets, small distributors, and trusted organic suppliers. I look for freshness first, and sustainability is always in the back of my mind. If I can support other small producers while keeping my ingredients clean, that’s a win-win.
GPT: Many people with diabetes love baked goods but need to monitor their sugar intake carefully. How do you adapt your recipes for diabetics without sacrificing flavor or texture, and what natural sweeteners have proven most effective for you?
VG: That’s one of the biggest challenges I’ve taken on. A lot of my customers have dietary restrictions, so I experiment constantly with sweeteners like monk fruit, stevia, and coconut sugar. Monk fruit, in particular, has been a game changer. It gives me sweetness without the blood sugar spike and doesn’t leave that bitter aftertaste some alternatives have. Texture can change a bit, so it’s about finding the right ratios and balancing flavors carefully.
One of the ingredients that has become a core part of her approach is dates. Vegi often uses dates as a natural sweetener because they’re rich, caramel-like, and add both moisture and sweetness without refined sugar. They have become essential in her diabetic-friendly recipes, offering depth of flavor while keeping things naturally balanced.
GPT: Achieving the right balance between “healthy” and “delicious” can be tricky. What are the biggest challenges you face when trying to maintain both nutritional integrity and the classic taste people expect from baked goods?
VG: The biggest challenge is convincing people that “healthy” doesn’t have to mean “boring.” Traditional recipes rely so heavily on refined sugar and white flour, and when you take those out, you have to rebuild the entire structure of the product. I test and tweak constantly until I get something that meets my standards—where someone can take a bite and not think about what’s missing, but about how good it tastes.
GPT: Organic flours and alternative ingredients often behave differently than conventional ones. What are some of the common complications you encounter with texture, rising, or moisture when using these ingredients, and how have you learned to overcome them?
VG: Organic flours can be unpredictable. They absorb moisture differently and can lead to denser results if you’re not careful. I’ve learned through trial and error how to adjust liquid ratios, kneading time, and baking temperatures. Sometimes it’s just about letting the dough rest longer, or adding moisture gradually. It’s a learning curve, but after years of doing it, you get a feel for it.
GPT: When working with natural and seasonal ingredients, batches can vary. How do you maintain consistency in taste and quality throughout the year despite seasonal changes or ingredient variations?
VG: That’s a big one for me. Seasonal variation can really throw things off—especially with fruits, nuts, and even flours. I keep meticulous notes on every batch. If something tastes a little different, I trace it back to the source and adjust. Consistency is about awareness and flexibility. You can’t control nature, but you can adapt to it.
GPT: What are your go-to alternatives to refined sugar, and how do different natural sweeteners (like honey, maple syrup, coconut sugar, or monk fruit) affect the chemistry of baking in terms of structure, browning, and shelf life?
VG: Each sweetener behaves differently. Honey adds moisture and browns more quickly, so I usually lower the oven temperature when I use it. Maple syrup gives a richer flavor but can make batters looser, so I adjust the dry ingredients. Coconut sugar is closer to traditional sugar in terms of texture, but it browns faster and gives a caramel-like depth. Monk fruit doesn’t caramelize, so sometimes I blend it with a bit of another natural sweetener to get the structure I want.
GPT: Can you walk me through your process for developing a new recipe from scratch using all-natural ingredients? How much experimentation typically goes into perfecting a single product?
VG: A lot! I usually start with a traditional recipe as a framework, then swap out ingredients one by one, taking notes along the way. Sometimes a cookie comes together in two or three tries. Other times, it can take weeks. I’m not satisfied until the texture, taste, and nutritional profile all work together. It’s part science experiment, part art project.
GPT: Do you find that customers are knowledgeable about natural baking, or do you spend time educating them on ingredients and methods? How do you handle customers who expect conventional flavors from healthier alternatives?
VG: Some customers are very knowledgeable and come to me because they want those healthier options. Others are surprised when they taste something and realize it’s made without refined sugar or processed flour. I love educating people, but I don’t push. I let the food speak for itself. There’s nothing better than seeing someone’s face light up when they realize they’re enjoying something they thought would taste “different.”
GPT: Aside from diabetic-friendly options, do you also create recipes for other dietary needs (such as gluten-free, vegan, or low-carb)? If so, what unique baking challenges do those present compared to traditional recipes?
VG: Yes, I do gluten-free, vegan, and low-carb. Each comes with its own hurdles. Gluten-free baking is all about structure—without gluten, things fall apart if you’re not careful, so I use combinations of flours and binders. Vegan baking changes the moisture and fat content since there’s no butter or eggs, so I adjust with plant-based alternatives. Low-carb requires balancing sweeteners and textures carefully to avoid dense results. It’s definitely more challenging than traditional baking, but I enjoy that puzzle.
GPT: Where do you see the future of holistic and natural baking heading? Are there any emerging ingredients, techniques, or trends that excite you and that you plan to experiment with in your bakery?
VG: I think we’re moving toward a world where natural baking isn’t a niche—it’s the norm. People are becoming more aware of what they eat. I’m excited about newer flours like teff and tiger nut, and natural emulsifiers that give structure without additives. I want to keep pushing boundaries while keeping that homemade feel. Baking is evolving, and I want to be part of that evolution.
As our conversation wrapped up, Vegi shared a moment that perfectly captures the heart behind her work. One customer tasted her peanut butter cookies and was instantly reminded of his grandmother’s baking. It moved him to tears, and he came back just to thank her.
She also revealed a fascinating personal detail that shapes her baking: her tastebuds were tested by a local ENT (ear nose and throat) and found to have naturally heightened sensitivity—something only about seven percent of people are born with. Most chefs spend years training their palates to that level. For Vegi, it’s both a blessing and a challenge, but it has unquestionably influenced how she balances flavors with remarkable precision.
It’s those connections, the dedication to craft, and a palate that’s truly one of a kind that define what In Your Mouth Bakery is all about.
