our Story

I’ve always loved baking. My first memories of baking were going to my grandmother’s house where she would let me bake anything I wanted. There was only one condition - I had to eat whatever I baked! She would let me have free run of her small kitchen and she taught me how to substitute ingredients if she didn’t have the one I needed. This was a skill that would come in handy years later when my wife was diagnosed with Celiac Disease.

Celiac disease is an autoimmune disease. People with Celiac or gluten sensitivity can not eat anything containing wheat, rye, barley and some oats . If they eat these foods their immune system attacks and damages their small intestines and will cause them extreme pain and can even be deadly.

At the time my wife was diagnosed with Celiac it was not a well known disease. There were no special products in stores or items on restaurant menus. We would make her bread from scratch and this is when I started modifying recipes so that she could enjoy baked goods again.

Even today with all the items in stores and special gluten free menus at restaurants being gluten free is still a challenge. Listen to someone who is gluten free try to order at a restaurant and you will see that most people still don’t now what foods have gluten in them. When people with celiac or gluten sensitivity ask what desserts are gluten free the usually response without fail is “we can bring you fresh fruit” and maybe if they are lucky creme brulee.

My wife would always say “Sometimes I want a piece of cake and I want it to taste like cake”.

This is where my mission began. My mission was simple - I wanted to bake gluten free items that tasted so incredible that nobody would know if they were gluten free. I wanted them to be so good that people who were gluten free and those who aren’t would enjoy them equally.

Some people on TV baking shows always try to impress the judges and bake something gluten free. You can tell by looking at it that it tastes like tree bark. When I went on the Food Network I had one main goal - I wanted them to love the taste of my cookies. I was putting them up against everyone else’s normal cookies and by telling the judges in advance mine were gluten free they were already making snap judgements about how the cookies were not going to taste the same. While I didn’t win the show - I did win over the judges with the taste of my gluten free cookies. That was all I needed. When that panel of expert judges couldn’t believe that my cookies were gluten free it validated the countless hours I had put in to perfecting my recipes.