Our small-batch artisan gluten free baking features our pasture raised eggs and raw honey, locally produced seasonal ingredients such as fruits, vegetables and olives as well as high-quality, organic gluten free grains such as brown rice, buckwheat, millet and sorghum.
Emily’s signature gluten free sourdough bread is produced from a brown rice starter that acts as a wild leaven and is unlike anything you can buy at a supermarket! She also makes a range of French and European-inspired sweet treats including the luscious slow baked custards "canelés" which you can purchase from farmers markets.
Throughout the year Emily runs gluten free baking workshops where you can learn to master her recipes and develop gluten free baking skills for yourself - find all the details here. You can also purchase her eBook "The Art of Gluten Free Baking".