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Debra Reeves, as the Owner and Co-Founder of Gluten Free Concepts L.L.C. is the primary creative genius behind the unique buns and loaf breads produced under the Jensen’s Bread and Bakeries brand name. As a life-long “from scratch” baker who enjoyed making all kinds of baked goods for friends and family, she did not imagine starting a business producing bread products until Celiac Disease entered her husband’s life. Following that diagnosis, she began to research the principles of gluten free baking and learned to bake all over again. Several years of constant trial and error later, the recipes she had developed created bread and buns so good her friends and family could not believe they were gluten free. Initially only gluten free at home, Debbie learned in early 2010 that her sporadic bouts of nausea and heartburn were due to an undiagnosed gluten intolerance. Since changing her diet, she is completely symptom free. Debra has a background in payroll, tax accounting, personnel administration and small business management as well as Surgical Nursing, health, and nutrition. She has degrees in Psychology and Nursing and has also taken courses in business, and the successful commercialization of food products. She lives in Troutdale with her husband Dave and her two parakeets. |
 As a Co-founder and Director of Operations, David Jensen is in charge of Sales & Marketing, Public Relations, and daily operation of the business. Dave has had a 37 year career in management, starting with fast food, continuing with district management for a retail shoe store chain, and most recently in sales and multi-branch management in the heavy equipment rental industry. After his life changing diagnosis of Celiac Disease, and his realization that the quality of food products available was so poor, he became interested in gluten free food and the challenges associated with producing it. He eventually joined his wife Debbie in the kitchen to learn about gluten free baking as she tested and refined her recipes for gluten free bread products. He joined her in taking courses on business, and how to successfully commercialize a food product to bring it to market. He lives in Troutdale with his wife Debbie and his dog Jasmine. |
Productio n Manager Rachel Goebert, grew up in Buffalo, NY. Working as a line cook, restaurant manager and part time bartender, she longed for normal hours and to see the light of day. She left her restaurant job and went into sales and purchasing of cookware and knives for a local home goods store. Rachel moved to Portland in early 2003, following her boyfriend Mark (now her husband). It was a hard adjustment to the west coast, especially when you live your whole life on the fast paced east coast! Rachel decided to go to Western Culinary Institute for Baking & Patisserie. She graduated in 2004 and went to work at Valentino’s at The Venetian Hotel & Casino in Las Vegas, NV. After 3 weeks she was promoted to Assistant Pastry Chef. Las Vegas weather and lifestyle was not to Rachel’s liking however, so she moved back to Portland, and took a job at Moonstruck Chocolate Company as a Chocolatier. Rachel eventually became the Production Manager there. She left Moonstruck to take the position of Pastry Chef at Caprial’s Bistro, and created a seasonal menu that changed weekly. Rachel left Caprial’s Bistro to become the Pastry Chef at Portland City Grill. After being diagnosed with Crohn’s Disease in the fall of 2009, she decided to leave her high stress job in order to concentrate on getting well. Not being able to eat a wide variety of foods (wheat, dairy & sugar) inspired Rachel to experiment with new ingredients so that she could continue to create all the things that she loved. In the spring of 2010, Rachel saw an ad on Craigslist for a production Manager of a new gluten free bakery. She answered the ad, and after two interviews, she was offered the job. Rachel's responsibilities include day to day production planning and inventory management as well as new product development and sampling demonstrations at grocery stores and trade shows. Rachel currently lives in Southeast Portland with her husband Mark and two cats. |
Josh B utler, our Lead Baker is a transplant from California who has been in Oregon since October 2010. Josh's career in food began in high school barbequing chicken wings for friends in his backyard. Since then he has worked in a Mexican food restaurant, and institutional kitchen, an Italian food restaurant, and catered several private events on the side. Josh started with Gluten Free Concepts in January of 2011 as a production baker. He enjoys reading, camping, and making his 5 year old daughter laugh! |
PRODUCTION STAFF:
Andrea Ekin-Bram
OTHER TEAM MEMBERS
David Elkin-Bram ~ Graphic Artist
Brenna Jensen ~ Marketing and Social Media Consultant
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