Juanita has several overlapping careers: in the business world, as a professional musician and in the food industry.
Juanita’s approach to cooking has always been adventurous and that is how she began baking without gluten. Frustrated with the lack of flavour and pleasant texture of commercially prepared gluten free bread, and desiring a decent piece of toast to dip into her egg yolk at breakfast, she began experimenting with gluten free baking.
The desire for a bread with the texture and taste of wheat bread started her on the road to developing a collection of recipes that later became the basis of a gluten free bakery. Her baked goods are considered to be a class of their own.