Our story begins in Charlestowne, Province of South Carolina...
before it was known as Charleston, the British colonists of the early 1700's discovered that this area was perfect for the cultivation of rice. "Carolina Gold" rice, as it was known, became the most important crop and it soon became the most valuable export in the port of Charlestowne. Wheat flour was expensive and often finely ground rice was added to bread recipes in order to stretch ingredients. This led to very innovative recipes by local bakers, one of which was adapted for a common Southern specialty: biscuits. Rice breads were common hundreds of years ago in this city and we keep that tradition alive today for those who cannot eat gluten because of celiac disease, gluten intolerance, or preference. Please enjoy our taste of Charleston. Over the past 6 years, a journey began to re-create the flavor and texture of those biscuits - made with simple ingredients - for those who can't have gluten. After working hard to match tastes with memories, a biscuit recipe was discovered that was so darn close, even family visiting from the Mississippi delta could not tell the difference. Now that's saying something.