The name "Flùr" is a homonym, and has the double meaning of "flour" and "flower" in Scottish Gaelic. We chose it for its simplicity and uniqueness, as well as its meaning as it relates to pastry and something beautiful, since these characteristics transpose directly to our high-quality desserts and pastries. Even the most complex pastries are rooted in the simplicity of quality, basic ingredients; but in the hands of an artisan, this seemingly simple foundation can lead to something truly unique and beautiful, and most importantly, delicious.
Flùr a gluten free bakery was launched in 2012 by Pastry Chef Adriana Saldaña-Meadath. Trained in the classic French tradition of L’Art de la Pâtisserie, Adriana spent years studying and working with many world-renowned chefs and honing her skills in Chicago’s famous Everest Room and the Peninsula Hotel before being 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 her proprietary flour blend that yielded high quality, gluten-free pastries that were an answer to the uninspired, poor-quality, and poor-tasting products available in the market.
At Flùr, we adhere to a “flavor first” philosophy to ensure that all of our products taste incredible. We have spent years perfecting our own proprietary blends of various gluten-free flour options related directly to not just the individual product, but to the specific variety of that product, so that we can ensure an amazing taste, texture, and overall quality that is practically unrecognizable from traditional “gluten” products.