Brandon Thomas, a rising star on the pastry scene in the Mid-South and lifelong foodie with more than 20 years of self taught culinary experience, weighed an unhealthy 300 pounds thirteen years ago. Deciding to make a change in his life, within one-hundred and ten days, he lost 125 pounds. Unknowingly, that feat would lead to him founding Guilt Free Pastries^™ (GFP) just twelve years later. In August 2013, now 135 pounds lighter, Brandon discovered his allergic reactions to both gluten and grains, knowing that these issues would put an end to his love for all things sweet, he began heavily experimenting with gluten and grain free recipes. His creative mindset led him to create a recipe that was not only free of grains and gluten but also free of processed sugar, butter, and included organic and local ingredients which was his one of a kind Avocado Brownies^™. Since then, Brandon has expanded the Guilt Free menu to include varieties of cookies, muffins, breads, dough, and vegan products. He subsequently won a Start Co. speed-pitch contest, connected with numerous local mentors, found a market for his products at Miss Cordelia’s Grocery, Stone Soup Café, Phillip Ashley Chocolates, and has been featured in the Memphis Flyer in less than a year of operations.