- Why gluten-free?
- Do you bake in a dedicated gluten-free facility?
- What other allergens are used in your bakery?
- Do you use non-GMO ingredients?
- Do you have any products that are only made with rice flour? Or Tapioca flour?
- Do you use corn in any of your products?
- Are all of Mariposa's ingredients organic?
- How do we know Mariposa's baked goods taste so good?
- What is the shelf-life of your products?
- Do your products contain preservatives or additives?
- Does Mariposa have any sugar-free products?
- Do you sell your pizza dough raw?
- Do you have pie crusts available in your retail locations?
- How can I find out what other allergens are in your products?
- Where can I find nutritional facts on all your pastries?
- Is there a chance of cross-contamination in your facility?
- What restaurants do you recommend for dinner in the Bay area that have GF options?
Mariposa began in 2004 when founder Patti Furey Crane was craving high-quality sweets while pregnant with her first child. Gluten-intolerant and finding few options at the time, Patti decided to bake them herself!Yes, everything we bake is made in our 100% dedicated gluten-free bakery located in Oakland, California.
Our artisan bakery also creates products with tree nuts, dairy, eggs and soy.
We use non-GMO products as much as we can. We are not certified non-GMO, but all of our flours, our xanthan gum, our beet fiber and our unrefined cane sugar are non-GMO.
Mariposa baked goods are made with our blends of gluten-free flours, and most items contain 3 to 4 different kinds of flours. Because gluten-free flours are heavier than wheat flour, we also use tapioca and potato starches to lighten up our dough. The only time our flours are not used in a product is when we offer grain-free items, which are typically made from a blend of almond flour and arrowroot starch. Our past grain-free items have included: grain-free fruit cake (holiday item), grain-free morning muffin, and amaretti cookie.
Yes, our baked goods that contain powdered sugar also contain trace amounts of corn starch. We use non-GMO powdered sugar so the corn starch is non-GMO. All other corn that is found in our products is shown on the ingredient statements -- including corn meal which is found in our cornbread and seeded whole grain bread.
We're always searching for ways to include the highest-quality ingredients in our baked goods, and we do our best to use as many organic ingredients as possible while still creating products that are affordable to our customers. Not every ingredient is organic, but many are!We have a lot of experience with gluten-free, what works, what doesn’t work and we aim to only sell the best artisan-crafted gluten-free products. Our products are handmade, hand-crafted and if they are not of top-quality, we don’t sell them as regulars. You can come to our Oakland Bakery for irregulars, which happen, but are still pretty-darn good.
It’s short! First, because we don’t use preservatives. Second, because gluten-free baked goods lack the protein found in their gluten-based counterparts, so gluten-free products in general have a relatively short shelf-life. Unless it’s a dry item, like biscotti, we suggest storing our baked goods in airtight containers in the refrigerator or freezer.
No, our products do not contain preservatives or additives. They are also free of hydrogenated oils. Many of our products have been accepted by the Feingold Association, an organization of families and professionals dedicated to helping children and adults apply proven dietary techniques for better behavior, learning and health. Mariposa's products have been featured in the Feingold Association "Food List & Shopping Guide" publication which lists products found to be free of synthetic colors and flavors, as well as preservatives such as BHA, BHT and TBHQ.
Occasionally, we offer sugar-free options or items sweetened with coconut sugar. Alternative items like this are generally classified as our paleo-friendly items. We do not bake with stevia or other alternative sweeteners. We make classic tasting baked goods with the best texture we can achieve and we do that by using the gluten-free flours we use along with organic unrefined cane sugar, much of the time.
Our pizza is sold as a 2pk of par-baked crusts, rather than raw dough. This makes cooking our pizza easier – Just take crusts from the freezer, top with your favorite ingredients and put right into the oven!
Although we bake pies for the holiday season, we do not sell pie crusts by themselves. For gluten-free pie crusts, we recommend Christine’s Upper Crust Pies. They’re located in San Rafael, CA and they sell their crusts to retail stores around the Bay Area - www.christinespies.com.We know that many people who have gluten-intolerance, a gluten-allergy or Celiac Disease often have other food allergies as well. While we are a dedicated gluten-free baking company and all of our products are gluten-free, each product is different and may contain other allergens. We have these listed along with our ingredients and we try to label our products as clearly as possible so that you are very clear what allergens a product may contain. (Our bakery is also peanut-free, so none of our products contain peanuts.)
Nutritional information for all of our products can be found on our website. (Visit pickup.mariposabaking.com for information on our fresh pastries.) If a page does not contain nutritional information, it means it has not yet been calculated. We are actively working on updating this information for all our products - stay tuned!
No! Although we are not a certified gluten-free bakery, (mainly due to the high cost of annual certification), we take every precaution to prevent cross-contamination. We have a 100% dedicated gluten-free facility. We choose our ingredient suppliers carefully. We make sure employees never bring gluten into our bakery or wear their uniforms outside of work where they may come into contact with gluten. We do everything possible to create a safe environment for making 100% gluten-free baked goods.
Further, we periodically test our products for gluten and consistently get results of less than 10ppm, by the University of Nebraska’s Food Allergy Research and Resource Program.
A good place to start is by looking at the list of restaurants that we supply with breads and pizza crusts. You can find that right here on our website. There are also a few good resources for looking up gluten-free-friendly restaurants.