Meet the Bakers
Susan Kritzberg & Katie McCall are a mother-daughter team, and after years of demand for their gourmet desserts and specialty cakes, they decided to open their baking company in September 2012.
Self-proclaimed “sweet tooths,” Susan and Katie are not afraid to admit that they’re pretty picky when it comes to finding a good dessert, let alone one that’s gluten-free. While they didn’t begin their careers as gluten-free bakers, Katie’s personal gluten intolerance paired with the growing need for freshly baked, GF items – not frozen or prepackaged, full of preservatives — set the ball in motion. Without hesitation, they got busy testing and developing a variety of recipes, which have now resulted in a full line of pastries and cakes that are so delicious, even those who don’t eat gluten-free are coming back for more!
Susan’s 30-plus years of entertaining and catering for large crowds combined with Katie’s professional culinary training at Le Cordon Bleu-Chicago and hands-on work in some of the city’s top restaurants and bakeries has spelled a true recipe for success. Their refined palates, customer service, attention to detail and unapologetically high standards have allowed them to create products that are wholesome, decadent, and above all – safe to consume.
Self-proclaimed “sweet tooths,” Susan and Katie are not afraid to admit that they’re pretty picky when it comes to finding a good dessert, let alone one that’s gluten-free. While they didn’t begin their careers as gluten-free bakers, Katie’s personal gluten intolerance paired with the growing need for freshly baked, GF items – not frozen or prepackaged, full of preservatives — set the ball in motion. Without hesitation, they got busy testing and developing a variety of recipes, which have now resulted in a full line of pastries and cakes that are so delicious, even those who don’t eat gluten-free are coming back for more!
Susan’s 30-plus years of entertaining and catering for large crowds combined with Katie’s professional culinary training at Le Cordon Bleu-Chicago and hands-on work in some of the city’s top restaurants and bakeries has spelled a true recipe for success. Their refined palates, customer service, attention to detail and unapologetically high standards have allowed them to create products that are wholesome, decadent, and above all – safe to consume.
Our Baking Philosophy
Baked Fresh. Small Batch. From Scratch. Rustic, yet Refined. That’s what we’re all about at Two Wild Seeds. We believe in quality over quantity, and we take great pride in handcrafting each item — start to finish.
Our recipes are inspired by our Midwest roots, our family’s favorite desserts, our mom's garden, travels around the world, fond childhood memories and everyday joys. We work with local ingredients whenever possible and believe in creating products that are natural (yet decadent) — free of fillers, preservatives and/or artificial flavors.
While the brick-and-mortar bakery closed as of August 21, 2021, Katie & Susan are excited to be working on a TWS Cookbook and invite you to follow along on social media (@twowildseeds) for exciting updates, videos, behind-the-scenes and more!
Our recipes are inspired by our Midwest roots, our family’s favorite desserts, our mom's garden, travels around the world, fond childhood memories and everyday joys. We work with local ingredients whenever possible and believe in creating products that are natural (yet decadent) — free of fillers, preservatives and/or artificial flavors.
While the brick-and-mortar bakery closed as of August 21, 2021, Katie & Susan are excited to be working on a TWS Cookbook and invite you to follow along on social media (@twowildseeds) for exciting updates, videos, behind-the-scenes and more!