Karen founded her gluten‑free cracker company out of personal necessity, not trend‑chasing. With a background as a bread baker, dairy farmer, and award‑winning cheese chef, she loved food but needed to reduce gluten in her diet. When she couldn’t find crackers that met her standards for taste, texture, and wholesome ingredients, she began creating her own. Her experiments with buckwheat — inspired by enjoying soba noodles in Japan — led her to develop flavorful, nutritious, gluten‑free products made with care.