Ten years ago Sherry Lee White was in rough shape. "I was really, really sick," said White, the founder and self-proclaimed "chief bliss officer" of Fork That!. "My joints were dissolving away on MRIs, and doctors told me that I'd have to do chemotherapy and immunosuppressant injections." With four children at home, White said she knew the treatment doctors suggested would more than likely confine her to a wheelchair and limit the access she had with her children to ensure they did not transmit something as simple as the common cold to her weakened immune system. Around 2010, White said she realized that there was a link between what she was eating and how she was feeling physically and mentally. Seeing this, White said she began to change her lifestyle and instituted natural, minimally processed foods into her diet. What resulted was Bliss Bites!, a gourmet, gluten-free, vegan and kosher dessert that contains raw and organic cacao, coconut oil, goji berries and hemp hearts. The desserts come in four flavors: caramel pecan turtle, chocolate peanut butter cup, dark chocolate coconut and German chocolate. White said she created the recipes by "going with her cravings" and making whatever flavor she wanted on any given day. She tested the initial recipes on her family to make sure people who are not used to eating vegan, gluten-free foods found them tasty. In 2013 she began taking the treats to health fairs and wellness expos to show people how easy it was to make what she called her "superfood desserts." "Immediately people started asking, 'Can we just buy that?'" White said. Friends and neighbors were even coming to her house to buy the treats," she said. "Finally my husband said, 'Do we just need to give the people what they want?' So basically, we 'accidentally' own a food company now," White said. In March 2014, White landed her very first retail location: RE:defined Coffee House in Grapevine. The sustained popularity of the desserts at the coffee house, in addition to other commercial outlets, created the opportunity for White to open her first commercial storefront in the 280 Sports Complex in Southlake. The uniqueness of the product also created shipping problems: the first packaging she used was designed for cupcakes, and did not protect them well, she said. Knowing that no generic product would protect the dessert well, White's husband, Todd, started from scratch and designed packaging that not only protected the desserts, but showcased them as well. The desserts are good for 90 days and must be refrigerated. Fork That!'s grand opening, and ribbon cutting is March 21 from 5–8 p.m. The public is invited to attend.