About Jacob Hopkins

Jacob Hopkins grew up outside of Boston, Massachusetts as the son of a sculptor. From childhood Jake spent most of his free time exploring the forests and wetlands of New England as an aspiring naturalist, mostly interested in the realm of the plant kingdom. As soon as he was able to make food for himself he adapted to a vegetarian diet if for no other reason than a lack of appetite for flesh.

In the year 2000 at Juliano’s Organica, San Francisco's earliest raw restaurant, Jake began to work on perfecting his talents for uncooked cuisine. He then went on to study with Dr. David Jubb P.h.D Learning about blood formation, cell regeneration, the process of digestion and other “Secrets of an Alkaline Body”.

The roots of Jake’s Unbaked began to take hold after Jake produced a recipe which he called “Goji Bar”. The idea for a Goji Bar struck him after returning to his car one hot summers day and finding that all his goji berries had warmed up and were sticking to some nuts he had nearby. After testing out his “Goji Bar” recipe and tasting it on his friends, he was encouraged to keep making them. One day he gave one to David Wolfe who said, “Make as many of these as you can”, and so began Jake’s Unbaked, grown from a desire and passion for the finest, most nutritious foods that nature brings.

Being the first raw/live food chef to have appeared on the Food Network, Jacob has worked with many celebrities and health seekers alike, developing a well-known reputation as a leader in the world of Raw/live foods.