Our People

OUR PEOPLE

Gluten Free Developments is lead by a Board that represents the diversity of the foundational shareholders/investors and is guided by – and dedicated to – our vision and core values.

Terry Hunter

Terry Hunter

Executive Director

Terry has a background in education, arts, baking innovations and small business.

Over 17 years, Terry has developed a unique formulae for gluten free bakery mixes following extensive trials. Over the past 10 years he has set up and run a small R&D retail bakery in a regional city specifically to test the commercial possibilities of baked goods produced from the mixes. During this time Terry has been the recipient of a range of innovation awards. Currently he's working on a feasibility study to determine major expansion and distribution options.

Andrew Young

Andrew Young

Director

Andrew has a background in production agriculture, investment management, international business consulting, and business development facilitation.

He currently works with selected regionally based businesses focusing on IP, business innovation, capital growth and export development.

For a select number of regional based businesses he is facilitating an alternative equity investment framework to enable them to achieve sound growth and export development.

Brett Dickinson

Brett Dickinson

Director

Brett has hands on experience in all aspects of business across multiple industries. Having successfully built and exited his own businesses, he now advises business owners and managers around corporate strategy and transactions in capital raising and exits.

With a diploma in financial services, and as a licenced real estate agent, Brett is able to give both personal and company financial and investment advice.

 

Key Operational People

Terry Hunter

Terry Hunter

In addition to being a Director Terry Hunter is the key guru driving the R&D and operational QA systems for the bakery and blending operations.

Brad our bakery king

Brad Barker

Brad has a background as a pastry chef in both small and large businesses. He has worked at New Freedom Bakery for the past 6 years as a key experimenter and innovator of pastry and patisserie products. He has been instrumental in the development of the broad range of successful non-bread products sold through the test bakery in Bendigo – including flaky, short crust and choux pastry based products, slices, biscuits, cakes and muffins.