PAULA'S STORY
The Origin of Gusto
“You never forget a beautiful thing that you have made… Even after you eat it, it stays with you — always.” — Julia Child
Taking the guesswork out of gluten free baking. one easy recipe at a time.
Let me show you how making it fresh, & the way you want it, is much easier than you think.
Gusto, like many businesses, evolved from a need in my own life. I was a mom with a struggle to make dinners.
I had a child with an auto immune condition & an obvious sensitivity to gluten. He wanted his comfort foods (naan was one) & as a pastry chef & mother, I felt compelled to try & deliver.
Everyone:
“A pastry chef? No problem for you!” they said. “It’ll be easy for you” they said!
Clueless, but determined, I navigated a new way to feed my son, myself and many others over the years.
The trials were done, repeatedly. Now I hand over this labor of love to you.
“No cooking is good if not done out of friendship for the person for whom it is intended.”
– Chef Paul Bocuse
The Baking Mixes
EASY. DELICIOUS. VERSATILE.
MORE KEYWORDS:
-
EMPOWERING: Cook like a pro. Impress family, friends & yourself. You got this!
-
WOW FACTOR: A crusty baguette ready to eat in just over an hour? Oui.
-
FAMILY TIME: Lazy weekend fresh donuts, pizza pockets & fluffy naan. (Toddlers comfortable with playdough welcome.)
-
ADVENTUROUS: I can help with recipes you want, but feel are too difficult. Easy yeasted donuts are minutes away.
-
VARIATIONS: Add your own twist. More chili in your cheese scones, favourite fillings in your calzone? It's up to you.
“Nothing would be more tiresome than eating & drinking if God had not made them a pleasure as well as a necessity.” – Voltaire
About me: I love what I do!
I'm a graduate of The Pacific Institute of Culinary Arts & a certified holistic chef. I love healthy food, & sweet treats.
For 12 years I had the honor of owning a wedding cake business - Aeyra Cakes.
I opened a chocolate business in 2012 & won two International awards for my Dolce Vita: White chocolate, raspberry, lemon & toasted almond.
I love cookbooks & wrote an Italian one, Desserts with Gusto.
I bought a Nikon DSLR many years ago & enjoy styling & capturing my creations.
And lastly, it took nearly a decade to figure out the nuances of gluten free flours & their finicky nature. It has been the highlight of my 25 year career.*
Bake with gusto, friends!
– Paula xo
*Most recipes, where I could, were tested to also be deliciously dairy-free (easy) and (not as easy) entirely plant-based.
