Patti’s Inspiration for Creating Patti’s Perfect Pantry

In 2008, Patti’s health was suffering.  Although she exercised, ate healthy, and cooked all her own food from scratch, she was prediabetic, exhausted, and suffered from skin, gastrointestinal and arthritic conditions.  A close friend told her about the about the symptoms associated with gluten-intolerance and urged her to take it out of her diet to see if it would help.  After three weeks of going GF, she began to feel better and regain her energy.  Her gastroenterologists told her she was suffering from Celiac Disease. This inspired Patti to learn more about nutrition and food intolerance which led to her obtaining a Certification in Nutritional Education.

In March of 2010, Patti launched The Food Fixx, LLC. Her goal was to teach people how to cook “real food” in order to preserve or regain their health. The majority of her clients suffered from food allergies, intolerances, and other chronic medical conditions. In April of 2011, Patti started working as a consultant in a health food store that specialized in Gluten-Free products. She quickly learned that the majority of gluten-free commercial baked goods and commercial mixes were a major disappointment in the areas of taste and nutrition. Patti started bringing in the baked goods she was working on with her clients and asking the customers for their opinions’ feedback. Her colleagues and customers urged her to start baking for the store. In December 2011 Patti’s Perfect Pantry was born.

Patti’s Mission

Patti’s mission when starting her bakery was to provide her Celiac and Gluten-Intolerant customers with the highest quality gluten-free baked goods that also tasted great.

As a Certified Nutritional Educator who also specialized in allergy-free cooking, Patti understood firsthand the challenges that people face in obtaining nutritious, healthy foods when your food choices become limited. This inspired her to look “outside the box” and to experiment with different flours and flour mixes in order to improve the taste, texture, rise, and nutrition. She also reduced the amount of sugar that had been traditionally used in other gluten-free baked goods. Her customers frequently commented that they loved the fact that they tasted the goodness of her products, not just sugar.

Now that Patti has retired from baking full time, it is her mission to share all her knowledge with you.  She wants to inspire you to improve your health by learning to bake and take charge of the ingredients you put into your body.  So let the journey begin!