My name is Lydda Gonzalez, my friends call me Mimi.

I come from Venezuela where I worked as an Electronic Engineer for 25 years in telecommunications companies, when I retired, I dedicated myself to pastry and studied to achieve the title of baker and pastry chef. In those days I made decorated cakes and desserts for parties.

In 2016 my nephew was diagnosed with gluten allergy and could not eat products made with wheat, barley, ray and triticale (such as bread, cookies, pasta and others). We looked for gluten free cookie options but we didn't find any that had a pleasant taste, much less that they were delicious. So I dedicated myself to developing a formula to satisfy our taste in cookies.

Our friends started asking for them and so we started selling them in shops, cafes and small supermarkets.

In 2019, my husband and I moved to Miami, Florida and there we started again in a very traditional way. I had to modify the recipes because the ingredients were different and also the shape of the cookie to attract customers. Achieving very good acceptance. But COVID-19 came and stopped our push. We continue to sell but not on the scale we wanted.

Last year we moved again, to Massachusetts, to be near my family and start the business with a vision of different scale, and now my daughter Andrea is accompanying me in this new stage in which we want to offer our delicious cookies to the communities of the Northeast of the country.