• Gluten Free Lavender Earl Grey Macarons
  • Gluten Free Breakfast Muffins
  • Gluten Free Vanilla Macarons

Flùr Bakery Story and Philosophy

How did we get here?

Technical/Industry Expertise

Adriana Saldaña-Meadath, Co-Founder, Executive Chef, and CEO

Prior to pursuing her true passion in the culinary industry, Adriana graduated from Dominican University with a BS in International Business and spent over 10 years working in international sales and marketing in the Information Technology industry, where she had the opportunity to travel extensively throughout Latin America and develop lasting business relationships.

“I had achieved a lot in my IT career, but I knew that I wanted more out of life. I had been baking for friends and family for years, and had even made custom cakes for weddings and other events. But like anything, to be truly good, you need to be trained by the best. So I gambled everything, changed careers, and enrolled in the French Pastry School and never looked back.”

Trained in the classic French tradition of L’Art de la Pâtisserie, Adriana spent the next few years studying and working with many world-renowned chefs. From there, Adriana went on to hone her skills in Chicago’s famous Everest Room and the Peninsula Hotel before starting her own company, Flùr, in 2012. Shortly thereafter, Adriana was diagnosed with gluten intolerance, potentially derailing her beloved career. Rather than quit, she became inspired. By utilizing her extensive training as a pastry chef, she developed high quality, gluten-free pastries that were an answer to the uninspired, poor-quality products available in the market. In 2013, she opened her first gluten-free bakery in Riverside, Illinois, to rave reviews. Within three short years, Flùr has expanded from a single retail location, to offering its products in multiple grocery store chains around the Chicagoland area, as well as numerous cafes and coffee houses.