Meet the Founder

Hello, I’m Scerena For 28 years, I’ve lived and breathed the world of food — as a culinary chef and pastry chef. But life shifted when I became seriously ill, spent a month in hospital, and was diagnosed with celiac disease. The shock was real suddenly, the foods I once created with joy were no longer safe.

I searched for gluten‑free options in supermarkets, but almost nothing felt right too artificial, lacking flavor, or missing that “home” touch. So, I turned inward and backward: drawing on my decades of experience, I began developing my own authentic gluten‑free recipes.

What began as something to heal myself turned into a mission. I launched in local markets. To my delight, people with gluten intolerance tasted my creations and said, “I can't tell the difference.” That feedback lit the spark.

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How It Began?

After 28 years in professional kitchens, I faced a painful truth: my disabilities were undervalued by past employers.
Then came a health crisis: a month in hospital, doctors, and a new diagnosis — celiac disease.
The supermarket shelf options disappointed me.
So, I got to work in my own kitchen, experimenting, refining, tasting, tweaking.
Friends, neighbors, and people at local markets tried the results — and loved them.
I realized this was more than a business. It was a platform of change: to serve people who need safe, delicious food — and to employ people with disabilities, like myself, giving dignity, purpose, and opportunity.

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Why We Do This

Every loaf, cookie, pastry is more than gluten‑free it’s a statement:

Authenticity : These aren’t knockoffs or gimmicks. These are recipes grounded in real technique and love for flavor.
Inclusion: Our team will be composed solely of people with disabilities. This is not charity - it’s empowerment.
Health & Safety: Every product is designed for people who must avoid gluten.
Trust: we hold ourselves to high standards; no shortcuts, no compromises.