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, avoiding all wheat and overly processed foods. Yes, pastry school was VERY difficult to get through: All that temptation! She tried to stay healthy though, and often times would run to Whole Foods or New Seasons (local market) to look for a gluten-free substitute for what she had made in class.

How Crave was born... 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 graduated with honors from 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. Once you get these recipes right, they come out feeling lighter, leaving no heaviness in your stomach--even after 4 or 5 cupcakes!

Whenever she can, Kyra uses local, fresh ingredients: sweet cream butter, pure vanilla extract, and farmer's market fruits. Our commitment to high-quality treats at Crave Bake Shop means that you can indulge and still feel good.