F&B LA 2018

Kim L. Desch, BSN, NP
CEO/Founder/Product Developer
Wild Flour Bakery, LLC


Kim is the Founder/CEO and Product Developer for Wild Flour Bakery, started in 2013 and based in Longmont, Colorado. She has a BS in Nursing from San Diego State University and is also a certified nurse practitioner, with 28 years of experience and specializing in gluten related health issues and integrative medicine. 12 years ago she was diagnosed as gluten intolerant, along with her husband and 2 boys. It was her passion for pizza and unwillingness to settle for anything less than the real thing for her family that drove her to change careers, developing Wild Flour’s multi award-winning gluten free dough line. She is passionate about educating both diners and foodservice professionals about the realities, myths and challenges of eating gluten free in a wheat-based culture, as well as continuing to defy the notion that gluten free foods just can’t taste as good as wheat. Kim’s products have won numerous awards for Wild Flour, including the NRA Show FABI Awards in both 2017 & 2018, US Pizza Trials 2016, and World Pizza Triathlon 2015 (via Chef Jeff Smokevitch). Kim’s favorite part of her job is “seeing the look on people’s faces when they taste – they just can’t believe its gluten free”. That is also the inspiration for Wild Flour’s tagline “raise your expectations”. When not in the kitchen or on the road working with foodservice professionals, Kim enjoys being in the mountains of Colorado, skiing and spending time with her family and friends…and eating great gluten free food!

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