Our Story


Tully Phillips

I still remember receiving the email in July 2008 that contained my diagnosis of gluten intolerance. I immediately thought about pasta, bagels, pizza and cupcakes — all of the foods I would have to give up as a result. This was before I discovered literature review format apa pdf gluten-free pizza or had my first reuben sandwich on gluten-free bread. Since my diagnosis, I have discovered GF substitutes for just about all of the foods I loved before. Things were looking up.

The line of products I had the most difficulty replacing was baked goods. I was able to find products help writing dissertation proposal software at bakeries offering wheat-free alternatives, but they never tasted the same as the cookies and cupcakes I was used to. So I started Tu-Lu’s Bakery in February of 2010 to create gluten-free baked goods that taste just as delicious as products containing wheat. After experimenting with different blends of flours in my kitchen at home, I finally came up with recipes for cookies, brownies and cupcakes that everyone can enjoy. And coming from Memphis, TN, we southerners take our desserts very seriously!

I decided to pursue my passion for cooking after graduating from SMU when I attended culinary love thesis statement romeo juliet school at Le Cordon Bleu in Austin, TX. From there, I took an internship at Gramercy Tavern and then worked for two gourmet catering narrative essay writer companies before opening Tu-Lu’s. I now live in Dallas, TX with my husband, son and daughter

I hope you love my products as much as I love making them! –Tully