Founded in 2007 by Chef JP Alfred after a stint developing recipes in the vegan deli at Ocean Beach People's Organic Food Co-op, Peace Pies cooks nothing above 115°F to keep its raw, vegan, gluten-free, and soy-free menu nutritionally intact. Voltaire Street Tacos, Peaceful Pizza on sunflower-seed crust, kale-mushroom stroganoff, and the Mediterranean Sampler turn nuts, seeds, and produce into entree-format plates that draw a different wellness customer than the smoothie-bar crowd at Vili's Health Bar. A zero-waste kitchen with composting and compostable packaging, plus two published 'uncookbook' raw-recipe collections, distinguishes the operation from conventional vegan cafes. Raw cacao desserts — recreations of Twix bars, Butterfingers, and cheezecake using sprouted seeds and freeze-dried fruit — fill out the dessert program that overlaps the OB sweet-treat traffic shopping the corner up Voltaire at Stella Jean's Ice Cream. Catering and dehydrated-pie-shell wholesale orders for raw-food households built around the no-heat, no-soy, no-gluten parameters drive the 4230 Voltaire kitchen's largest production runs.