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Anyone Ever Consider Opening A gluten-free Bakery?


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19 replies to this topic

#1 mznia504

 
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Posted 21 April 2010 - 10:17 AM

I'm strongly considering this. I have always loved to bake, and now with my son who has Celiac Disease, I love the challenge that comes with experimenting on gluten-free batches and seeing what I can do to make them better and tastier. I don't believe that there are any dedicated gluten-free bakeries in the Louisiana area, so I'm starting to do my research to see if this would be a good plan for me. I'm very excited about this, but I know it will take sometime to get things off the ground. Wish me luck!
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Nia
Supermom to 3yr old Jayden diagnosed w/ celiac disease in June 09

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#2 AlysounRI

 
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Posted 21 April 2010 - 10:23 AM

I'm strongly considering this. I have always loved to bake, and now with my son who has Celiac Disease, I love the challenge that comes with experimenting on gluten-free batches and seeing what I can do to make them better and tastier. I don't believe that there are any dedicated gluten-free bakeries in the Louisiana area, so I'm starting to do my research to see if this would be a good plan for me. I'm very excited about this, but I know it will take sometime to get things off the ground. Wish me luck!


I wish you luck if you do!!
Especially if you have a niche to fill!!
I'm sure a lot of people in your state would thank you, too.

~Allison
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Long history of IBS, and stomach/intestinal problems. Low on iron for all of my life.
Low on energy, with aches and pains in my joints and in my whole body for as long as I can remember.
Mostly lactose intolerant for all of my life (except for yoghurt)
Diagnosed in 2003 by naturapath as wheat intolerant. Tried it then fell of the wagon. In Feb. 2010 tried going gluten-free.
Went back to the poison in March, 2010.
Tested negative for celiac in April, 2010 (based on negative biopsy and normal tTG test). IgA tested 30-40 percent higher than normal.
Not going to fight the diagnosis because I refuse to go back to the poison. Happily gluten-free for health reasons as of April 2010, and not looking back.

#3 exsandohs163

 
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Posted 21 April 2010 - 06:33 PM

there are two where I live and they both stay busy! :)
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22 years old
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diagnosed at 16 but told that the disease would never affect me
because of DH <div align='center'>

"re-diagnosed" at 19(started gluten-free diet)</div>

#4 jkmunchkin

 
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Posted 22 April 2010 - 12:20 PM

I think a lot depends on where you live.

I'm in NY and we have a few. Babycakes is in the city and seems to be doing very well. Tully's recently opened in the city also but I don't know much about it. My friend owns Three Dogs Gluten Free Bakery in the suburbs of Westchester (Briarcliff to be exact) and she too is doing very well.
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Jillian

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#5 mushroom

 
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Posted 22 April 2010 - 02:08 PM

We have only one gluten free (dedicated) bakery that I know of in our city of 300,000 and they just keep expanding.... But still small enough for individualized attention - they bake special batches for me without potato starch :D Many people will not trust shared facilities; I know I won't. Go for it.
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Neroli


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#6 stef_the_kicking_cuty

 
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Posted 22 April 2010 - 02:31 PM

I think there is a need for glutenfree bakeries anywhere. It just depends on how much of a need. What I mean by that is, that in a city with thousands of people you might be pretty busy with a full time bakery. However, if you live more in a country area, then you might still get business, but you might have to consider another part time job somewhere, because the bakery alone might not bring in enough. However I think, that glutenfree people anywhere (and they are everywhere) would by at a facility, that does glutenfree only.

I wish you all the luck in the world. I know, if I wouldn't have my Martial Arts Academy, my second choice of business would be a glutenfree bakery. Oh, well, maybe when I retire from sports, cause you can't do it forever pure physically speaking.

Stef
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August 20-27: Karate and Kickboxing World Championships in Germany (my homecountry)
gluten-free since 07/21/2004
Shermans Dale, PA

#7 ali11

 
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Posted 24 April 2010 - 01:39 PM

I commend anyone who wants to help other people by opening a gluten-free bakery. Best of luck!

A new gluten-free cafe and bakery just opened in town nearby mine. I'm really excited! I'm going to go there in the next couple days to check it out. Here's their website if it helps: http://omgitsglutenfree.com/1401.html
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#8 Tigercat17

 
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Posted 24 April 2010 - 07:03 PM

That's awesome!

I live in Pittsburgh & we do have a gluten free bakery called The Gluuteny. I think they do pretty well & I being a celiac, I really appreciate their efforts. They do agreat job! When I first was diagnosed I was so happy that they made fresh gluten free bread - I could've cried! Oh and their chocolate chip cookies are the best - you can't even tell they are gluten free!

Here is their website if you'd like it for your research.
http://www.gluuteny.com/

I think it's a great idea & I do wish you all the best!!!! :)
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Lisa

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#9 Nor_TX

 
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Posted 04 May 2010 - 08:22 AM

I live in a suburb outside of Dallas Texas and to my knowledge there is no gluten free bakery or restaurant. Has anyone heard of one around here?
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Gluten Intolerance, Colitis, IBS, Lactose and Casein Intolerance, Gastro-Paresis, GERD, Arthritis. Taking Remicade and Asacol, 2 Prilosec/day among other meds. Officially a senior citizen! New knee is doing well.. now about that other knee...

Food is in my dreams and in my nightmares!

#10 Korwyn

 
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Posted 04 May 2010 - 09:33 AM

We have one in our county (population ~80,000). They started out as a regular bakery, and ran a couple of 'gluten-free' special days using gluten-free things they purchased wholesale. They were stunned at the response, and after a series of test runs converted to a gluten-free bakery.

We also have an excellent catering company that is entirely gluten free. They don't explicitly advertise this fact, it is just part of their business. One of them has celiac and the other is severely gluten intolerant. They converted their entire business over to gluten free after diagnosis, and they have said that they frequently have people come up to them after catered lunches or dinners and tell them, "I love it when you doing the catering. It seems to be the only time I eat that I don't have an upset stomach afterwards," or similar comments.
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Undiagnosed for 20 years since first symptoms.
March 2009 - Negative Blood work
April 24, 2009 - Gluten-free
April 29, 2009 - Notably positive response to gluten-free Diet.
May 2, 2009 Dairy Free
May 6, 2009, Soy Free
May 27, 2009 Enterolab Results: Positive Anti-gliadin IgA, tTG IgA, Casein, HLA DQ2.2, HLA DQ8
June 4, 2009 Refined sugar free (except Raw Honey, pure Maple syrup)
June 29, 2009, Dad diagnosed Celiac by GI specialist via blood work and dietary response.
July 2009, Dad's gene test: double DQ8! Thanks Dad - I'll try to get you something nice for Christmas! :)
August 8, 2009 Really Soy free this time - Thanks Blue Diamond for the soy lecithin in the almond milk! :(

#11 stef_the_kicking_cuty

 
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Posted 04 May 2010 - 03:29 PM

Haha, funny, they should charge for diagnosing people. Or at least putting them onto the right track.
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Stef

Next goals:
Results for 2011:
1x PA State Champ (I defended my title in pointfighting) and also again Grand Champion in pointfighting
August 20-27: Karate and Kickboxing World Championships in Germany (my homecountry)
gluten-free since 07/21/2004
Shermans Dale, PA

#12 luvs2eat

 
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Posted 06 May 2010 - 04:26 AM

I'd love it if you did... and if you lived in north-central Arkansas! I'd come and be your "go-fer" or assistant or clean-up person or garbage collector or anything you wanted!

I've not had really good luck w/ my baking efforts and have pretty much abandoned baking altogether. I use Pamela's bread mix and love it... but some of the bread I purchased from Wegman's (frozen) was so delicious... a french baguette that was light and airy... that I'm thinking it's not only the recipe/ingredients, but the machines they're using that I don't have access to.

I had a gluten free cupcake w/ mocha cream frosting and a layer of chocolate ganache on top of that in Philadelphia recently. The cupcake was so moist and tasted like cupcakes-of-old... I've never been able to reproduce that kind of moisture or taste in a gluten free cake/cupcakes.

I've come to accept/embrace almost all the things I can cook... you really can't tell it's gluten free... except for baking. I guess I still remember the tastes/textures of gluten baking and haven't been able to embrace the differences in gluten free baking.
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luvs2eat
Living in the beautiful Ozark mountains in Arkansas
positive blood tests and later, positive biopsy
diagnosed 8/5/02, gluten-free (after lots of mistakes!) since that day
Dairy free since July 2010 and NOT happy about it!!

#13 knomad

 
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Posted 31 August 2010 - 02:23 PM

I am newly diagnosed with celiac and new to this forum. I have been learning a lot from reading all the posts. Thank you all!

For Nor-Tex: I just visited a gluten free bakery here in Dallas today. It just opened last Thursday. It's a mother and daughter who both have celiac. I came home with a whole bag of goodies - white bread, wheat bread, pumpkin bread, and brownies. The samples I tasted at the store were delicious. The name of the bakery is Wholesome Foods Bakery and it is at the corner of Buckner and Northcliff near White Rock Lake. I think they have a website. Hope this helps!
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#14 gf_soph

 
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Posted 31 August 2010 - 05:55 PM

In general the gluten free market seems to be doing very well, you just have to look at the explosion of products and gluten free menus over the last few years. Even in the 2 years I have been gluten free there has been some major increases in availability.

I live in Sydney and there are a few different gluten free bakeries that I know of, but one in particular has gone massive in the last couple of years. They started as one shop with a dedicated gluten-free facility, and now there are 4-5 stores. They have also expanded their range from the basics to incude ready meals and more snack foods. Part of their success is that they are very knowledgable about other special diets, and know their products very well. They also advertise with our celiac societies. I know that for me, what sets them apart is that I really trust them. As you well know, celiacs get so used to checking for contamination, that to walk into a place and be able to be confident that your food is safe is a big deal.


I wish you the best of luck, I think it's great that you have taken to cooking gluten free with such enthusiam - your son is very lucky!
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#15 MelindaLee

 
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Posted 31 August 2010 - 07:15 PM

I'm strongly considering this. I have always loved to bake, and now with my son who has Celiac Disease, I love the challenge that comes with experimenting on gluten-free batches and seeing what I can do to make them better and tastier. I don't believe that there are any dedicated gluten-free bakeries in the Louisiana area, so I'm starting to do my research to see if this would be a good plan for me. I'm very excited about this, but I know it will take sometime to get things off the ground. Wish me luck!


I had the same thought the other day! My DS has been avoiding gluten for years by self diagnosis. I was recently diagnosed "by accident". We both love to bake, and decided this would be a great idea. I have no clue where to start though. I would love to share ideas. I am way up in Green Bay WI, so I know there wouldn't be any competition! :o
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