A food aficionado since financing her way through college by working at a French bakery, Dutton never considered baking as a career, just a way to pay tuition bills. Learning the art of baking bread and croissants between computer science classes, she went to work in the luxury yacht market after graduating.
Accepting her gluten-free fate optimistically, Dutton struggled to find tasty baked-good alternatives. She missed the chewy texture of pizza and the refreshing taste of beer most. Recalling her stint in the French bakery, Dutton began experimenting with recipes to make bread without the gluten, and have it actually taste good.
And then one day she did it.
Keeping her recipe top secret to ensure a successful business, she manipulated her original bread recipe to create pizza crust, cookies, cake and everything currently in her shop. But the hard part wasn't over yet.
