I still remember receiving the email in July 2008 that contained my diagnosis of gluten intolerance. I immediately thought about pasta, bagels, pizza and cupcakes—all of the foods I would have to give up as a result. This was before I discovered gluten-free pizza or had my first reuben sandwich on gluten-free bread. Since my diagnosis, I have discovered GF substitutes for just about all of the foods I loved before. Things were looking up. The line of products I had the most difficulty replacing was baked goods. I was able to find products at bakeries offering wheat-free alternatives, but they never tasted the same as the cookies and cupcakes I was used to. So I started Tully’s Bakery to create gluten-free baked goods that taste just as delicious as products containing wheat. After experimenting with different blends of flours in my kitchen at home, I finally came up with recipes for cookies, brownies and cupcakes that everyone can enjoy. And coming from Memphis, TN, we southerners take our desserts very seriously! I decided to pursue my passion for cooking after graduating from SMU when I attended culinary school at Le Cordon Bleu in Austin, TX. From there, I took an internship at Gramercy Tavern, and I have been living in New York City ever since.  I worked for two gourmet catering companies before beginning my master’s in the Foods Studies program at NYU. I hope you love my products as much as I love making them!