about us

Patti discovered her gluten allergy shortly after being diagnosed with multiple sclerosis. Eager to take a proactive role in managing her illness, she began exploring a nutritional approach to living with MS. As a first step, Patti wanted to eliminate allergens from her diet. Of particular concern were foods containing tomato. For a number of years she had suffered from what she believed to be a tomato allergy, since she always became ill after eating foods containing tomatoes, such as pizza, pasta dishes and salads. However, following long overdue tests, Patti discovered that tomatoes were not to blame after all. Rather, the crust on the pizza, the pasta beneath the marinara and the croutons in the salad - all containing wheat gluten - were the real culprits.

Once her gluten allergy was identified, Patti banished gluten from her diet. One of the difficult aspects of doing so, however, was giving up desserts. The gluten-free baked items that she purchased were grainy and lacked the texture and flavor of their wheat-based equivalents.

Rather than accepting "less than the real thing," Patti took to baking her own gluten-free creations, using only the highest quality ingredients. After input from local pastry chef Kyoko Hiramatsu and extensive experimentation Patti developed several flavors of biscotti and brownies that mirrored the flavor and texture of "The Real McCoy." In fact they were so delicious that her husband, Jason, encouraged her to take her creations to market to be enjoyed by others who are gluten intolerant and those who simply enjoy indulging in delectable baked creations.

Patti Furey Crane launched Mariposa Baking in the Fall of 2004 with a small team of artisan bakers. Her products have been met with great fanfare by all who have sampled them.

Mariposa Baking is committed to being a good citizen of this earth. A percentage of our annual profits are donated to charitable organizations that benefit our community and world.

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