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Hidden Gems: Meet Rachel Morse of Mappina Bakery

Today we’d like to introduce you to Rachel Morse.

Hi Rachel, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
Hi! I’m Rachel, and I’m the owner of Mappina Bakery. Growing up, every celebration held was centered around delicious food and homemade treats from recipes passed down through generations. Some of my fondest childhood memories of every special occasion revolve around picking out my favorite goodies that were so lovingly and meticulously prepared by my grandmother, Cecelia. I looked forward to making Grandma’s recipes for my own family, and when that time came, I was ready to create wonderful new memories for my own girls.

When I was diagnosed with celiac disease in 2013, I sadly believed my enjoyment of our traditional cookies to be over. To further complicate the gluten free requirement was a severe nut allergy diagnosis for my oldest daughter. After the dust of these new food restrictions settled, I was determined to enjoy my favorite desserts again and share these traditions with my family in a way that was also safe for my daughter.

For almost 12 years I have worked to convert many of my grandmother’s and great grandmother’s recipes so that they can continue to be cherished by everyone.

I currently work out of my home with hopes of expanding into a storefront someday. For the last 2.5 years, I have worked to develop a wholesale client base with a handful of area business owners as well as non-wholesale customers who are interested in delicious gluten free treats! In addition to wholesale and special orders, I also work with local businesses and markets doing pop ups throughout the course of the year.

Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
I am a mom of four daughters, and I decided to start my business when my youngest was almost 2 and a half years old, so it definitely has been a busy few years! I am a one-woman operation, with the exception of my husband who does a lot of the technical and financial work, so when anything is baked, ordered, prepared, etc, I am doing it all! As I expand and my girls are older, I hope to have a larger operation that includes a few employees. Having the time to do everything I want for my business is difficult because we have a very full life with our children, but it has been exciting for my daughters to be a part of the beginnings of Mappina.

Thanks – so what else should our readers know about Mappina Bakery?
I began my professional path as an educator. Before my children were born, I was a Spanish teacher at St. Ignatius High School in Cleveland. After I had my first daughter, I taught at John Carroll University and then did some private tutoring amongst taking some time off from education while all of my babies were little.

When my youngest was about 2.5, my husband encouraged me to consider selling all of the gluten free cookies that I had worked on for almost a decade to convert from the family recipes I had during my childhood after being diagnosed with celiac disease. I decided to take the leap and open a bakery that specializes in Gluten Free, Old World style treats.

Many of the recipes are traditional Italian American classics, such as Pizzelle and Biscotti, but there are others (Chocolate Chip Cookies and Oatmeal Cream Pies to name a few!) that have been added to the repertoire over the years.

In addition to being 100% gluten free, my treats are also 100% peanut free. Some treats have almonds and coconut, but due to having celiac disease and a daughter with severe peanut and other tree nut allergies, I take all dietary restrictions very seriously and can accommodate many different levels of them. I also have some dairy-free options, and I’m working on more and more as I have time to experiment.

Mappina Bakery, named for the southern Italian term for “little dishtowel,” is different because it was born from the determination to keep my great grandmother and grandmother’s baking traditions alive as I navigated the unexpected changes and challenges that a celiac disease and a nut allergy diagnoses presented. Everything is made from scratch with love and care. My family recipes are my connection to the past, and it is my passion to carry them on so that everyone can enjoy these cherished desserts, regardless of their dietary implications.

If we knew you growing up, how would we have described you?
When I was growing up, I was the a stereotypical oldest child. I was always in charge and very strong-willed and determined. I loved sports, baking, reading, and spending time with my family, especially my grandparents.

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