Conversations with Carolina Romero

Today we’d like to introduce you to Carolina Romero.

Hi Carolina, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
Valley’s Bakery was born from the union of science, a passion for baking, and the desire to give people with gluten-related dietary restrictions the opportunity to enjoy exceptional baked goods without having to compromise on flavor, texture, or quality.

I am a chemist by training, and for many years I worked as a university professor and researcher. Although my professional career developed in the world of science, I always had a deep passion for gastronomy and baking. Everything changed when my mother-in-law was diagnosed with celiac disease, and we experienced firsthand how difficult it was to find gluten-free products that were truly delicious and safe for people with this condition.

Ten years ago, I moved to Spain in search of specialized knowledge. Spain is a world leader in gluten-free innovation and product development, and I saw it as a unique opportunity to learn from the best. I lived there for eight years, where I trained in gluten-free baking and pastry arts, studying fermentation techniques, dough mixing and shaping, flour formulation, and product development. During those years, I dedicated myself to perfecting recipes that could deliver the same sensory experience as traditional wheat-based products.

My background in chemistry proved to be an enormous advantage throughout this process. Chemistry and baking are deeply connected because nearly everything that happens when making bread, cakes, or cookies involves chemical transformations. Understanding these reactions has allowed me to better control the texture, flavor, aroma, and appearance of gluten-free products, which is especially important when working without the natural structure that gluten provides.

Together with my husband, Ricardo, I decided to turn all of that knowledge into a purpose-driven business. After years of research, development, and sacrifice, we opened Valley’s Bakery in Marietta, Georgia, with a very clear mission: to create a 100% dedicated gluten-free bakery where people with celiac disease, wheat allergies, gluten sensitivities, or those who simply choose to avoid gluten could enjoy croissants, donuts, artisan breads, cakes, and other baked goods without fear of cross-contamination and without having to settle for lower-quality alternatives.

The journey has not been easy. One of the products that challenged me the most was the croissant. After opening the bakery, it took me approximately eight months to develop a version that met our standards. Much of the work focused on finding a formulation capable of producing a dough elastic enough to withstand the lamination process. Even today, I continue refining the technique because I believe there is always room for improvement as we strive to create the perfect gluten-free croissant.

Since opening our doors in October 2024, we have had the privilege of serving thousands of customers and receiving recognition that has made us incredibly proud. However, the most rewarding part is not the awards—it is the stories we hear every day.

I especially remember customers who were diagnosed with celiac disease in early childhood and, as a result, never had the opportunity to experience many of the foods that most people take for granted. Some of them did not even have a memory of what those foods tasted like because they had never been able to try them. Watching their reactions when they taste a croissant, a donut, or a freshly baked loaf of bread for the first time, seeing their smiles, their excitement, and sometimes even their tears, is something that moves me deeply as well. Those moments remind us why we do what we do.

Today, we continue to innovate, research, and develop new products, always guided by the same philosophy that inspired us from the beginning: proving that gluten-free foods can be just as delicious, artisanal, and memorable as any traditional baked good.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
It has definitely not been an easy journey, but I believe that the challenges are precisely what have shaped Valley’s Bakery.

One of the biggest challenges came after developing gluten-free products that could truly stand alongside their traditional counterparts. When I arrived in the United States, I had to adapt all of those formulations to the flours and raw materials available in the American market. That is where my background in chemistry became especially valuable, allowing me to adjust hydration levels, fermentation times, and baking processes until I achieved the results I was looking for.

Many people believe that making gluten-free products is simply a matter of replacing wheat flour with another gluten-free flour, especially since there are commercial blends designed to make the process easier. At Valley’s Bakery, however, the reality is much more complex. We develop our own gluten-free flour blends, specifically formulated for each product we make. The blend we use for an artisan bread is not the same one we use for a croissant, a cake, or a cookie. Each product requires a different balance of ingredients to achieve the texture, structure, and flavor we are looking for.

There have also been personal and business challenges. Moving to Spain to specialize in gluten-free baking, building a new life away from my family and familiar surroundings, and then years later immigrating again to the United States to start a business in such a specialized industry required an enormous amount of perseverance. Opening a bakery involves long hours, a significant investment of time and resources, and the ability to constantly adapt and solve problems.

Another important challenge has been educating the market. Many people have had disappointing experiences with gluten-free products and arrive with very low expectations. Convincing them that a gluten-free loaf of bread, donut, or croissant can be truly delicious has been an ongoing effort that we undertake one product and one customer at a time.

Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
At Valley’s Bakery, we specialize in 100% gluten-free artisan baking and pastry. We create a wide variety of products, from sourdough breads, brioches, hamburger and hot dog buns, to laminated pastries such as Danishes, croissants, and turnovers, as well as donuts, cakes, and many other baked goods. Everything is produced in a dedicated gluten-free facility to ensure the safety of our customers.

What makes our work unique is the combination of science and craftsmanship. We do not rely on commercial flour blends; instead, we develop our own flour formulations and adjust each recipe according to the specific characteristics of the product we want to create. Behind virtually every product, there is a story of research, learning, and perseverance.

Over time, we have become especially known for our laminated pastries, our artisan breads, and for providing an experience that many people thought they had lost forever. One of the comments we hear most often is, “I can’t believe this is gluten-free.” For us, that is one of the greatest compliments we can receive.

What I am most proud of is not only the products we have developed, but also the trust we have built within our community. For someone living with celiac disease, a wheat allergy, or gluten sensitivity, eating away from home is often associated with uncertainty and concern. Creating a place where our customers can feel safe and enjoy food without fear is something I consider a great accomplishment.

What sets us apart from other businesses is that we are not simply trying to make “acceptable” products for people who do not consume gluten. Our goal is to create exceptional products that anyone would enjoy, regardless of their dietary restrictions. As our slogan says, we want to connect people, share stories, and celebrate culinary diversity. We believe that food has the power to bring people together, and our purpose is to ensure that no one feels excluded from that experience because of a dietary restriction.

Is there anyone you’d like to thank or give credit to?
Without a doubt, one of the people who deserves the most recognition on this journey is my baking mentor and instructor, Master Baker Juan Carlos Menéndez in Spain. He played a fundamental role in my professional development. His knowledge, patience, and willingness to share his expertise made an enormous difference, especially during those moments when the challenges seemed overwhelming. He was always there to offer guidance, answer questions, and help me find a path forward whenever I needed a solution or simply a light to keep moving ahead.

Another person who deserves special recognition is our principal partner, Joaquín Ortega. From the very beginning, when Valley’s Bakery was nothing more than an idea and a dream in the making, he provided unwavering support. He believed in the project from day one and gave us the confidence to keep moving forward, even when the road ahead seemed uncertain.

Beyond these individuals, I am also deeply grateful to our family, customers, and community. They have trusted us, shared their stories with us, and allowed us to be part of important moments in their lives. Their support and enthusiasm have been a constant source of motivation and have played a fundamental role in the growth of Valley’s Bakery.

Contact Info:

• Website: https://valleysbakery.com/
• Instagram: https://www.instagram.com/valleysbakeryatlanta
• Facebook: https://www.facebook.com/share/1BG2SZNjX6/
• Yelp: https://m.yelp.com/biz/valleys-bakery-marietta
• TikTok: https://www.tiktok.com/@valleysbakeryatlanta