Meet Carolina Romero | Chemist and master baker specializing in gluten-free products.

We had the good fortune of connecting with Carolina Romero and we’ve shared our conversation below.

Hi Carolina, what was your thought process behind starting your own business?
We are a family with a history of gluten intolerance and celiac disease, so we’ve always faced limitations when looking for safe options outside the home. Realizing that this was a common challenge for many other families, we felt inspired to offer a real solution. We decided to move to Europe to train with the best bakers specializing in gluten-free products. After years of learning and gaining experience, we combined our passion for baking with our entrepreneurial spirit — and that’s how the idea of opening our 100% gluten-free bakery was born.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
I am a chemist by profession and initially worked as a university professor and researcher. Science has always been a guiding force in my life, and I try to connect everything I do with it. Over time, motivated by the food intolerances affecting my mother-in-law, husband, and son, I decided to focus on thoroughly researching how to make gluten-free products.

This pursuit led me to complete a master’s degree in gluten-free baking, where I discovered that the magic of breadmaking can truly only be understood through chemistry. I worked in several baking companies, which allowed me to gain valuable hands-on experience.

The gluten-free world is undoubtedly a challenging field. Recreating the flavors and textures of wheat is no easy task. The research and development path I embarked on several years ago has been full of obstacles that I sometimes thought were insurmountable, but persistence and the discipline of trial and error have helped me keep moving forward. I have learned that perseverance is the key to success.

I would like the world to remember Valley’s not only as a brand committed to excellence in gluten-free products but also as a close-knit community: a place where people can share their stories, feel heard, cared for, and above all, loved.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
I’ve been living in Georgia, USA for a short time, although I’ve lived in several countries before. What strikes me most about Georgia is its diverse vegetation; it’s like living in a small forest. If my best friend were to visit me, I would take her for a walk through the streets just so she can admire the trees and flowers I see every day. I would also take her to the local farmers markets so we can immerse ourselves in the local traditions and get to know the community up close. I love farmers markets because they are an authentic expression of the artisanal work and entrepreneurship of the people in Georgia.

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
Valley’s Bakery is, above all, a family dream come true, but it wouldn’t have been possible without the vital support of our main investor, Joaquín Ortega. We also want to recognize the United States Government, whose trust and support allowed us to establish our small business in this wonderful country, believing in new business ideas that enrich the market.

Website: https://valleysbakery.com/

Instagram: @valleysbakeryatlanta

Linkedin: Vilma Romero Quintero

Facebook: Valleys Bakery Atlanta

Yelp: Valleys Bakery

Other: Find me gluten free app: Valley´s Bakery