Today we’d like to introduce you to Gabriella Quattrone.
Hi Gabriella, so excited to have you with us today. What can you tell us about your story?
From the age of 7, I knew I wanted to be a chef—it was the only career I ever dreamed of. Instead of going to culinary school, I jumped straight into the industry, landing my first line chef job at 17. I worked tirelessly in kitchens until, at 20, I developed severe eczema, which later turned out to be triggered by gluten. The rashes on my hands became unbearable, making it impossible to continue in the career I had worked so hard for.
At a crossroads, I did what anyone would do—moved to Italy for seven months. When I returned home, I took a job at a local coffee shop, where my boss became an incredible mentor. She guided me through the process of filing permits to start my own cottage food operation. allowing me to bring my love of food to life in a new way.
At 25, I officially launched Excited to Eat as a business. A 100% vegan and gluten-free home bakery. What started as a pre-order menu for the holidays quickly evolved when I realized I could connect with more people through farmers’ markets. After I tried my first artisan bread loaf, I knew this was something that needed to be shared. If you haven’t tried it yet, it’s the absolute best gluten free bread out there. Ocean Beach was my first market—if you’ve ever tried to get in, you know it’s a game of persistence. After chasing Dave down with my papers, I finally got my shot, and I’ll always be grateful for that opportunity.
Now, Excited to Eat is a growing presence at Ocean Beach, Little Italy, and La Jolla farmers’ markets. Though I started as a one-woman operation, I’ve begun expanding my team and working toward moving into a commercial kitchen. My goal is simple: to serve the vegan and gluten-free community with high-quality, freshly baked from scratch goods. As we continue to grow, I’m exploring opportunities for investors and expansion—first across California and, one day, nationwide.
This journey started with a dream, a challenge, and a whole lot of determination—and it’s only just beginning.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It has not been a smooth road but it’s been an amazing journey. I knew very little about business when I launched Excited to Eat but it was just one of those things where everything fell into place at the right time. I have not only gained an incredible wealth of knowledge along the way about business but about myself as well.
As you know, we’re big fans of Excited to Eat . For our readers who might not be as familiar what can you tell them about the brand?
Excited to Eat is a 100% vegan and gluten-free baking business dedicated to creating delicious, high-quality baked goods that everyone can enjoy—whether they have dietary restrictions or simply love great food. We specialize in soft, chewy cookies, freshly baked breads, and nostalgic treats that don’t compromise on taste, texture, or quality. Our goal is to prove that vegan and gluten-free desserts can be just as satisfying (if not more!) than traditional baked goods.
What sets Excited to Eat apart is our commitment to small-batch, handcrafted baking using real, wholesome ingredients. Unlike mass-produced gluten-free options, our treats are made fresh, with a focus on flavor, texture, and satisfaction. We take the time to perfect our recipes so that every bite is something to get excited about!
I’m incredibly proud of the community we’ve built—both through our weekly presence at Ocean Beach, Little Italy, and La Jolla farmers’ markets and through the support of our loyal customers. Seeing people’s reactions when they realize they don’t have to give up great desserts because of dietary restrictions is what keeps me going.
Beyond our markets, we’re actively working on expanding, taking on new team members and moving toward a commercial kitchen to serve even more people across San Diego and, one day, nationwide.
At Excited to Eat, we’re not just baking—we’re redefining what it means to enjoy vegan and gluten-free desserts. Whether you’re plant-based, gluten-free, or just love good food, we’re here to make sure you never feel like you’re missing out.
Do you have any advice for those just starting out?
1. Scale at your own pace and don’t compare yourself to others.
2. People in your field are your friends not your competition, you can share information that can be valuable to everyone in the long run.
3. Don’t wait until everything is perfect to launch, just put yourself out there, the best way to improve is through feedback
Contact Info:
- Website: https://www.excitedtoeat.com/
- Instagram: https://www.instagram.com/excitedtoeat?igsh=NTc4MTIwNjQ2YQ%3D%3D&utm_source=qr
- Facebook: https://www.facebook.com/profile.php?id=100089505224617&mibextid=wwXIfr&mibextid=wwXIfr
- Youtube: https://youtube.com/@gabby61197?si=pmD556A6G_oh_uRs
Image Credits
Product Photos : Lead Wolf Studios
