Our passion is to create wholesome, flavorful food using exceptional quality ingredients. We hand craft all of our baked goods in our dedicated gluten-free environment. We hope you taste the love and care that goes into each product we create.

Restaurant review: Gluten-free or not, Flour Craft’s offerings tempt

February 2018 - Marin Independent Journal

"With the fifth anniversary of the cafe approaching, Heather Hardcastle and her husband and co-owner, Rick Perko, have more than hit their stride. “Our goal is to make great food, period”. “The fact that it’s also certified gluten-free is a bonus and therefore makes it accessible to everyone.”

Read the full review here...


Flour Craft Opening Spring 2018 in Mill Valley!


Mill Valley Herald, 8/2017


"....They’re on the cusp of building on that success as they’re planning to open their second Flour Craft Bakery location within the Mill Valley Lumber Yard project at 129 Miller Avenue in the spring of 2018.

“We’re thrilled to be taking this leap,” Hardcastle says, noting that she and Perko began considering a second location last fall. “We decided on the Lumber Yard because we really see where (MVLY owners) Jan and Matt (Mathews) are going with this. The aesthetics of the space are great, and I really like the vision they have for this as a community center with really high quality businesses.”


WHETHER IT’S A pastry to counteract the cold, cupcakes in the office kitchen or the thematic cookies scattered around your friend’s December get-together, the holidays are synonymous with sweet, seasonal treats. And while desserts may always be tempting, they need not be overly indulgent, especially with Flour Craft Bakery in town...read the full article with the recipe. - Marin Magazine December 2015


GFF Magazine (gffmag.com) has a beautiful profile about us in the Spring 2015 issue. Learn more about our mission and try out recipes for a Whole Meyer Lemon Tart,  our popular Vegan Berry Bars, Mexican Wedding cookies, and a multi-purpose pastry crust. Beautifully photographed by Maren Caruso and edited by Erika Lenkert.

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