Although the bakery is a one-woman operation, its name is not a tribute to myself (Signe) but rather one to my maternal grandmother, Gloria.

My grandmother played many important roles in my life, but her sudden passing in 2014 greatly influenced my shift away from my nearly-completed nursing school education into the culinary world. Years deep into working in the Seattle restaurant world on the culinary side, the bakery was born out of a growing obsession with sourdough bread and the desire to create items that everyone, regardless of the way they eat, could enjoy together.

Many years back, I developed the first loaves so a close (gluten-intolerant) friend could have bread baked with the amount of attention, flavor, and eye for aesthetics that I and so many others were putting into their classic gluten loaves. When the pandemic happened and I found myself with a lot of anxiety and a bit less time dedicated to my role at a local restaurant, other friends started asking for the gluten-free loaves as well.

I baked out of my narrow studio apartment kitchen for a year-and-a-half, then decided to more seriously pursue growing the bakery and its offerings into what it is today.