History
Patti Furey Crane launched Mariposa Baking in the Fall of 2004 with a small team of artisan bakers. 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. Mariposa's products have been met with great fanfare by all who have sampled them and were the first gluten-free product to ever be named a Top Pick of the Week by the editors of The Nibble. Mariposa Baking is committed to being a good citizen of this earth. A percentage of annual profits are donated to charitable organizations that benefit our community and world.
Specialties
Mariposa specializes in artisan-crafted gluten-free baked goods. We create classic desserts and baked goods, all scrumptious and gluten-free in our dedicated gluten-free bakery.