Founder Kyra Bussanich was diagnosed with an auto-immune disorder when she was 20 years old. Part of staying healthy meant switching to a gluten-free diet. After being disappointed in the gluten-free products that were available on the market, Kyra thought she’d have to live without birthday cakes and scones and doughnuts. Kyra attended the prestigious Le Cordon Bleu patisserie program, which gave her a solid foundation of knowledge about classical French baking techniques, which she was able to apply toward baking gluten-free.
By craving, and by necessity, Kyra began experimenting with alternative flours and developed a handful of cake recipes that taste as good, if not better, than traditional wheat-filled cakes.
Our commitment to high-quality treats at Kyra’s Bake Shop means that you can indulge and still feel good, since you know you’re getting your treats from a 100% gluten-free facility. All the satisfaction, without the worry!