Richard began his pastry career when he did a work-study program in high school at a local bakery in his hometown, Clearlake, CA.  He won a full scholarship to the Baking Pastry Le Cordon Bleu  program at the California Culinary Academy, San Francisco.  Since graduation, he has worked at many bakeries including Whole Foods and Nugget Markets. He has been working as a pastry chef/baker for the last 20 years.

I am gluten sensitive and was frustrated by the lack of quality pastries and breads. I was tired of grainy, dry, and flavorless products. I knew I needed to find a solution. Flourless Bakery started as a quest to create tasty, artisanal gluten-free pastries and breads. I take pride in creating recipes for products that are normally not available gluten-free.

The bakery is certified under the Cottage Food Law monitored by California Department of Health and El Dorado County.