Adam Hiner and Maddie Hamann, the married co-founders of Pacha , didn't set out to start a gluten-free bread business .

But in June 2018, when Hiner wasn't eating gluten and a friend shared a recipe for bread omitting the ingredient, he was "blown away by the simplicity" and how good he felt after eating it.

Before long, the San Diego, California-based entrepreneur was making the recipe for his friends and family, who couldn't get enough. Then he began supplying a local restaurant with the bread. It became apparent that the product could fill a serious gap in the market .

Hamann, who'd just finished her PhD in oceanography, wanted to join the venture and put her "math and science skills to good use." She'd already seen Hiner make a real difference in regenerative agriculture

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