Heather & Rick, founders of Flour Craft Bakery, are long time partners in life and business. Most importantly, they are passionate about food!
Heather is the chef and the creative force behind the kitchen. She is the master recipe developer and fearless team leader. Rick is the business mind, and spearheads all things 'back of house'. He is also the official quality control 'tester' and samples all the latest creations with great enthusiasm.
Over 15 years ago, Heather discovered her severe gluten intolerance. An avid cook and baker, and with so few options available for freshly made, quality gluten-free pastries, she set out to create her own. Her passion led to a career change and in 2008 she began her training at the Culinary Institute of America in California's Napa Valley. There she refined her techniques and immersed herself in 'all things pastry'. After testing the professional waters in some of the Bay Area's best kitchens, Flour Craft Bakery was born in 2010.
Heather first developed her signature granola recipe and began selling at local Farmers Markets. She soon expanded her offerings to include a handful of gluten-free pastries which were an instant hit with her customers. After nearly a year of independent fundraising and a successful crowd funding campaign, Flour Craft Bakery opened the doors to their retail location in March 2013.
Now Flour Craft Bakery has a thriving retail storefront, an expanded wholesale business, and a strong presence in Northen California's best natural and gourmet markets with their famous granolas. Heather & Rick are thrilled to be an integral part of the Bay Area food community. Most importantly however, the success of Flour Craft Bakery could not happen without their immensely talented & dedicated staff.