ABOUT CLEW’S KITCHEN

Clew’s Kitchen is named in honor of my father, Carl Anthony Lewis, an incredible amateur chef who was creative, meticulous, and deeply generous with his time and talent. Cooking was how he brought people together. He regularly cooked for family, friends, holidays, and special occasions. We share the same initials and the same belief that food should be made with care and is meant to be shared.

I have loved cooking and baking for as long as I can remember. I am a home cook at heart and someone who genuinely loves to host and feed people. Over the years, friends often commented on how excited they are for my events and how my food seems elaborate even when it is built from simple, well chosen ingredients. I love making food that feels special but still fits easily into everyday life.

In 2024, I began to rethink how I ate and realized how difficult it was to find convenient, ready to eat options that were savory, filling, and made from real food. Like many people, I wanted meals and snacks that prioritized protein and fiber without relying on sweetness or protein powders, which I have never enjoyed. I started adapting recipes in my own kitchen, focused on making something that actually satisfied me and supported busy days.

The first time I made these biscuits, they quickly became a staple in our home. I was surprised by how filling they were and how well they fit a need I had struggled to meet. When I started sharing them with friends, the response was immediate. Even after giving out the recipe, I was told they were not the same unless I made them myself. That encouragement is what led me to turn Clew’s Kitchen into a business.

Today, Clew’s Kitchen exists to offer thoughtfully made, savory, protein forward food with the occasional indulgent treat. This is the kind of food you would cook for yourself if you had the time. Whether eaten on the go, fuel for a workout, a snack, or alongside a meal, these biscuits are designed to fit into real life and be something people are genuinely excited to eat.

I hope you are excited to try them too. 

- Cheryl Lewis