Photo by Rachelle Long

JENNIFER KATZINGER and her father first opened the doors of the Flying Apron Bakery in 2002, recognizing the value in organic, gluten-free, vegan, and sustainable whole foods years in advance of what has become a rapidly growing industry. After growing the bakery from a tiny take-out window in Seattle’s University District to a spacious and lovely café in the city’s Fremont neighborhood, Jennifer sold the bakery in 2010, and it continues to thrive.

After selling the bakery, Jennifer pursued her two greatest passions: being a mother, and continuing to develop delicious and healthy recipes. She is delighted to bring you her third cookbook! Knowing delicious, wholesome bread is often the most missed food for those avoiding gluten, she is thrilled to share these new recipes. Her daughter, one of her greatest joys, was by her side in the kitchen every day, helping or napping, as Jennifer created the healthful artisan bread recipes that fill this cookbook.

Jennifer earned a BA in English Literature from the University of Washington, and pursued a Master’s in Industrial Design from the Pratt Institute in Brooklyn, New York. She lives in Seattle with her husband, Joseph; their daughter, Lillian; and their dog, Neve. They enjoy taking long walks through the beautiful parks of the Pacific Northwest and creating delicious, nurturing food together.