Flour Chylde Bakery | CUESA

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Flour Chylde Bakery

flour chylde


Catherine Bragg and Dion Brennan, along with 3 full-time and 12 part-time employees


Catherine was working in a corporate job when she decided to pursue her dream  of opening a bakery. She took baking and business classes for five years before founding Flour Chylde, and began selling cakes and tortes in farmers markets in 2002. Catherine and Dion opened their cafe in Novato in 2006, and in 2014, the bakery transitioned to all-gluten-free recipes and a gluten-free baking facility. Perfecting gluten-free recipes took years of work, and Catherine is particularly proud of her baguettes. It’s her hope that her baked goods will delight gluten-free and gluten-lovers alike.


Flour Chylde uses non-GMO, organic, and gluten-free ingredients and sources seasonal fruit from the market whenever possible.

Fun Fact

In recent years Flour Chylde has prioritized waste reduction, and now has less than 5% of its waste going to the landfill. The bakery also works actively with organizations like Glide Memorial to divert leftover product to people in need.


Novato, California


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »