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In 2015, when Geoff Kober was working at a San Francisco cafe, gluten-free bread was a staple on supermarket shelves. But even with a decade of sales and traction to perfect the recipe, the product was still subpar for Kober.
In 2015, when Geoff Kober was working at a San Francisco cafe, gluten-free bread was a staple on supermarket shelves. But even with a decade of sales and traction to perfect the recipe, the product was still subpar for Kober.
In 2015, when Geoff Kober was working at a San Francisco cafe, gluten-free bread was a staple on supermarket shelves. But even with a decade of sales and traction to perfect the recipe, the product was still subpar for Kober.