When Dr. Lucy Gibney learned her child had severe food allergies, she got down to some serious medical

research in the kitchen. Inspired by her son and encouraged by her husband, she put aside her career as

an emergency physician to create great tasting foods for people with modified diets. She started by taking

her mother’s time tested recipes and substituted her own gluten free flour blend. Next she meticulously

experimented until she baked great tasting cookies without milk, butter or eggs. Most importantly, she

knew the only way to make products in a protected environment and prevent unwanted ingredients such

as peanuts or tree nuts was to control the process from start to finish. She has put all of her efforts

into creating a dedicated bakery where her vision is now a reality.

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