In 2007, Gloriana Koll attended the Texas Culinary Academy, Le Cordon Bleu studying Patisserie and Baking and became a Certified Pastry Chef. It was there that she met Keesha Waits. Little did they know at the time that they would develop a great friendship and be business partners for years to come.After culinary school the duo started their own custom cake business.

After the cake shop closed in 2011, their granola business began, evolving into Kitchun. After searching the market for tasty grain-free snacks and finding a void, Keesha and Gloriana decided who better to bring those products to the market? They began creating grain-free snacks that not only taste great but make you feel great too!

 

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