My love for baking began at the age of 11 when my father took me to the L.A. Produce Market to sell my “Lynde’s Lushees” Cookies.

Fast forward 30 years and I found myself sharing that love of baking with my daughters.

Each holiday season, we would bake our delicious Chocolate Chip Pumpkin Bread for my chef clients throughout Los Angeles. Chefs went crazy for it!

So, we decided to enter it into the L.A. County Fair Bake Off. We won first place and took home the Blue Ribbon! Soon after that, our next flavor Midnight Chocolate won First Place and the Best in Class awards.

We always knew we had something special and so... K Girls Kitchen was born.


Just one bite and you’re hooked on this moist and delicious Pumpkin Chocolate Chip Loaf. It’s the perfect balance of delicious pumpkin dotted with rich semi-sweet chocolate chips. Whether it’s heated, buttered and served with a cup of coffee for breakfast, an afternoon snack or a decadent dessert topped with a scoop of ice cream, this is one versatile loaf. It makes an INCREDIBLE bread pudding. It’s more than just for the holidays.


This sweet vanilla loaf is topped with the best crispy cinnamon crumble. While we love to pick off the crumble directly, the fluffy vanilla loaf below is so delicious, it’s really the star of the show. This is by far the best way to start your day. Heat it up or eat it room temperature, it is just devine. With almost an entire stick of butter in each loaf, there is no wrong way to eat this loaf.


This deep, dark, intense chocolate loaf has an amazingly light texture with small semi-sweet chocolate chips throughout. Not overly sweet, as you would expect, it’s a heavenly balance! Perfect eaten straight from the container, but we prefer warmed and used as a base for a hot fudge sundae. Even better, slice frozen and make an ice cream sandwich.