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 coffee house, and eventually we expanded, selling desserts and pastries to coffee shops, restaurants and catering companies. |
Most recently, the pandemic has given Bosco Baking Company an entirely new avenue for growth. Farmers Markets have become an integral part of the business and one of the best parts of my week. You can find me every Sunday this season at the South Pearl Street Farmers Market (wo)manning the booth and chatting with customers.
Currently, Bosco Baking Company's treats can be found at local coffee shops and restaurants (see our partners page), 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 and barre, watching documentaries, 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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