Caroline Byron is a gluten-free baker and pastry chef based out of NYC.
After dropping out of college, she decided to enrol at the French Culinary Institute in SoHo, and found being immersed in cooking and learning French cuisine an incredible, rewarding, and challenging experience. However, the daily diet of delicious baguettes, croissants, tarts and pasta was making her feel very ill, and she began to make the change to being completely gluten-free.
Becoming gluten-free provided the challenge to recreate all those pastries and breads in a new, healthier, and better form. On her website, Simply Caro, Caroline shares the knowledge of how changing to a gluten-free diet can be transformational.
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