I began my pastry career when I did a work-study program in high school at a local bakery in his hometown, Clearlake, CA.  I won a full scholarship to the Baking Pastry Le Cordon Bleu  program at the California Culinary Academy, San Francisco.  Since graduation, i have worked at many bakeries including Whole Foods and Nugget Markets. I have been working as a pastry chef/baker for the last 25 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.