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Meet Our Chef


Born and raised in Washington Pennsylvania, Selina got her start with baking during the holidays with her family. Growing up in a traditional Slovenian and Polish family, she started with potica, apple strudel, and krof, but as she entered high school she started experimenting with cakes, breads, and chocolates. When it came time to decide what college to attend, it was a simple choice, The Culinary Institute of America, Hyde Park, New York. There she entered the baking and pastry program where she started honing skills in petit gateaux, artisanal breads, wedding cakes, and truffles.

After graduation, Selina became a heavyweight in the pastry scene. With titles like head pastry chef at La Gourmandine, several years in 4-Diamond restaurants in Utah and Massachusetts, and serving most recently as the executive pastry chef of the AAA 4 Diamond award-winning pastry department at Altius restaurant, Selina brings an incredible amount of expertise to our gluten free kitchen.

Selina is ready to tackle the gluten free world from cookies to donuts to bagels to naturally leavened breads and more. She is excited to learn a whole new style of baking that will change how you think of gluten free baked goods. We can’t wait for you to try what she’s baking for Gluten Free Goat Bakery 2.0, where we'll be bringing pastries to the people that EVERYONE — gluten free or not! — can share and enjoy together.

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