OUR STORY

Lynn’s story began when her daughter Katherine started to have a reaction to gluten and dairy 20 years ago. At that time, the gluten free food industry was virtually non-existent. The idea of not being able to eat bread was unfathomable for her daughter. Not being able to have the same birthday cake, that she had come to enjoy for years, was heartbreaking.​The journey to create a GF cake that had the taste and texture of a wheat cake began at this point in time. 

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Lynn graduated from the California School of Culinary Arts in Pasadena, California in coordination with the Cordon Bleu program. Her speciality in French pastries prepared her to plunge into the developing industry of gluten free baked goods.

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She did her research and development, along side her son Charles, in their bakery in Pasadena, California. It was named 'Katie's' in honour of her daughter. One day a customer asked if she could purchase just the dry baking mix for the banana muffins so that she could make it in her own kitchen with her family. The idea of developing a dry baking mix company was born.

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In her Vancouver, BC bakery, she continued to develop new and exciting dietary restrictive desserts that have a light, delicate taste and texture that rival their wheat counterparts.

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It is now her wish to share her discoveries with home bakers and the food industry.

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She is looking forward to making her grandchild's first birthday cake in 2026!