about our products

Our mission is simple -- create gluten-free baked goods that are indiscernible from the finest, high-caliber gluten-based products available.

We knew that to achieve our mission we would have to use the finest ingredients. We know that we have made quality choices when we look around us as we bake and see glistening bottles of fine, fragrant orange oil; giant blocks of rich, elegant chocolate; sweet, locally grown walnuts and fine Italian roasted espresso. We use organic where we can: sparkling crystals of organic unrefined cane sugar and tender organic brown rice flour that blend beautifully with our fresh, hand-cracked eggs and grade AA creamery butter.

We produce in small batches -- it's our way of preserving the craft of artisan baking.

Our biscotti come from a very old Italian recipe -- hand-formed and, as tradition dictates, twice-baked. Our recipe's origins are from ancient times, when biscotti needed to stay fresh while providing sustenance to traveling Romans on long journeys. We designed that same sustainability into our biscotti so that they are crisp and stay wonderfully fresh for months at a time when stored airtight.

As for our truffle brownies, we wanted to provide the gluten-free community with an indulgent, rich, moist, no-holds-barred, decadent brownie. It turns out we've acquired fans in the non-gluten-free community as well ... it seems that everyone loves our truffle brownies - even those who do not need to eat gluten-free.

Our taste-testers during product development included: Ralph, a Culinary Art School Baking Program graduate; Jack, a former owner of a San Francisco truffle shop voted Best of the Bay Area; and Harry, an award-winning chef and former faculty member at the School of Culinary Arts at Kendall College in Chicago. With their help and other wheat-tolerant gourmets, we blind-tested against the finest wheat-based products and created baked goods that we are proud to put our label on.

We invite everyone to enjoy Mariposa's wonderful baked goods!

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