Owning and operating a business catering to individuals with dietary restrictions comes with a heavy responsibility to customer's health. My unique qualifications for the task include a formal culinary education at Johnson & Wales University, a 20 year-long career in the food industry, and arguably most important, my first-hand struggle with gluten intolerance and managing my own gluten and dairy-free diet.
After years of perfecting gluten-free dessert recipes (not an easy process!) and creating homemade cakes for friends and family, I founded Bosco Baking Company in 2012 as Denver's first artisan gluten-free bakery. Our first wholesale client was Common Grounds, and eventually we expanded, selling desserts and pastries to coffee shops, restaurants and catering companies. |
Despite the restrictions on the food industry due to the COVID-19 pandemic, I've been able to continue providing my artisan gluten-free delights to the Denver community by shifting the focus of BBC's business model from wholesale, to direct-to-consumer. The small, gluten-free commercial kitchen where I bake offers a controlled environment that prevents cross-contamination, ensures sanitation, and reduces the risk of COVID-19 exposure.
Currently, Bosco Baking Company's treats can be found at local coffee shops, online through Supper Bell, and by appointment for curbside pick-up or delivery. When I'm not baking (or teaching my nephews how to) I enjoy yoga classes with my sister, hiking and camping with my husband, and playing with my dogs. |
Where does 'Bosco' come from?While studying abroad in Italy, Jessica discovered a beloved gelato flavor called 'Frutti di Bosco' (literally, fruits of the forest), made with different types of berries. 'Bosco' combines her love of the outdoors (the forest), her name (Berry) and her adoration of Italy into one.
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