A self-described foodie and addict of the Food Network, Mike Barbanti developed his passion for food as a teenager cooking out of his mom's kitchen. Mike discovered he had Celiac Disease in 2007 and you might as well have told him he was dying a slow and painful death. "Eating the gluten free products that were available kept me from getting sick, but I was making my family and friends sick because I was complaining so much. Something had to change."

So Mike searched and researched, and did some more searching (he's a little OCD) and headed into the kitchen to bake his buns off. "I was determined to bake a gluten free cake that Everyone would love." Through much trial and error and many culinary disasters using his partner as a food taster/guinea pig, Mike was finally ready for his friends to try a lemon layer cake he felt could hold its own against a cake made with wheat. "The true test would be to show up at a party and not tell anyone it was a wheat-free cake. My friends can eat wheat and some of them are food snobs, and ALL of them are critics, so I knew I'd get honest feedback. I believed this cake was good, really good, but I never expected to hear things like 'this is the best lemon cake I've ever had,' and 'I don't really like lemon cake, but this is excellent.'"

When his carrot cake got the same response at a Thanksgiving dinner, Mike had a "aha" moment and realized he was onto something. "My parents and siblings have always said I should open a restaurant, and I always responded with a 'no way, I know how difficult it is to own and run a successful restaurant.' So Mike decided to open a successful gluten free bakery instead. Yeah, he's a little stubborn too.

Mike continues to develop 100% gluten free foods for the masses. "I'll NEVER introduce a product that ONLY people forced to eat gluten free will tolerate. The 2Good2B...gluten free line has to be excellent by anyone's standards. The name says it all."