Emily Floyd isn’t the first pastry chef to turn her talents to gluten-free baking, but she may be the first fish biologist to trade in her microscope for a Hobart mixer.
As might be expected, her route to opening her new Bump City Bakery in downtown Petaluma was a circuitous one.
“I had no creative outlet in my biology career,” explained Floyd, who earned a degree in ecology from a joint doctoral program through University of California, Davis and San Diego State University.
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