We specialize in gluten free, rice free baking as well as dairy free, egg free, corn free, potato and soy free. Our website tells more of the products we offer. Soon, we will be Gluten Free Certified.
Established in 1999
I started out at the Dept of Transportation building just doing a cafeteria and fell very ill and started making GF stuff for myself and thought there might be more people out there so I started selling about 75 different products. I couldn't stay there because I still was getting sick because we still made wheat based goods so I opened a full service 100% gluten free bakery/restaurant in 2003. In 2006 I wanted to come to Seattle so I opened Da Vinci's and kept it that way because I didn't want anyone to know it was gluten free except for the GF customers. In 2007 I hired a business coach and she said I needed to go back to my old name. Our product has evolved over the years with the ever changing recipes to bring a better product to our customers. Along the way we accommodated the dairy, egg and soy issues for the ever increasing demand for vegan products.
When I was a kid I loved to cook. We were poor and had to come up with creative ways to work with few ingredients. This situation forced me to experiment and try new things. Some of my experiments were less than tasty, but many of them turned out quite well. I had jobs at various food places in the Pike Place Market as a teenager, but started working at Au Gavroche at the age of 18. It was heavenly working at such a place. While I was not a baker there, I learned many baking techniques by watching my talented co-workers. It wasn't until I began working at the Scandanavian Deli that I was finally able to bake and get creative in a commercial setting. During my seven years of working there, I began to have various symptoms to having allergies to the flour, but didn't realize that wheat was the cause of my ailments. Eventually, I got the chance to run my own food business: the WSDOT cafeteria. It was a lot of great fun and hard work running my own business and being as creative as I pleased.