Ep. 004: Pastry Chef Tonyia Smith opened a gluten free bakery without being allergic because the market needed it - she shares her challenges and plans for the future

Fellow Seattle Culinary Academy alumna Pastry Chef Tonyia Smith was assigned a gluten-free baking project during her pastry program, and she discovered her niche market - classical French pastries for people who can't eat gluten. She opened her cafe at the foot of the stairs of the Pike Place Market and experienced quick success and a loyal following. When wholesale accounts and large retail demand pushed her to expand her operations, Tonyia and her business partner opened a production site in South Seattle. Jut as business began taking off, the business struggled with the cramped historical building that desperately needed to be remodeled and had to close. After a pivot and an update to her business plan, Tonyia is back and stronger than ever. Now her products can be found at Safeco Field, at some select hotels downtown, and at her new location in the Central District.