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Opinions Wanted On New Product

Gemini

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Gemini Experienced
Gemini
Posted

I wanted opinions from my expert Celiac friends here on whether or not you would try a product with this information on their gluten free line of treats.  It is a shared facility and I usually never eat a bakery product unless it is from a dedicated facility but this place is near to my home and the cookies and brownies look so damn good.......would you or wouldn't you eat these products?  :)

 

 

Sue George, the founder of Harvard Sweet Boutique, started baking gluten-free items in response to requests from consumers at local farmer’s markets.  Sue started with products from their regular line and modified them to fit the needs of gluten-free customers.
Their gluten-free products are made in the same facility as their normal, gluten baked goods.  It turns out that the production line has dedicated days for gluten-free production.  The equipment is cleaned between each production type to reduce cross-contamination.  Additionally, they take the extra precaution of having dedicated gluten-free mixers, as well as gluten-free ovens.  I like the dedicated days for product manufacturing because it reduces the risk that someone will accidently grab the regular flour when doing a gluten-free order.

 

In case you all are wondering, I'll provide the website link so you can see where I am talking about.  I have held off on going there because of the shared facility thing and yes, I do eat some shared facility items but not baked goods.  The flying flour thing kind of makes me wary about that.

 

Open Original Shared Link

 

Thanks!

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kareng Grand Master
kareng
Posted

I have gotten some baked goods from a place that does that same thing.  Usually cookies and such are baked on parchment paper - so pans are probably OK.  That would be the thing I would check. Separate mixers and separate days are important.  Not sure why they need a different oven?

Gemini Experienced
Gemini
Posted
  • Author

Yeah, I thought the separate oven was not necessary as mixed batter is not something that flies around.  Maybe they do that as an extra measure to appease those who think it might be necessary in order to ensure a decent business for the effort they put into making a gluten free line.  I would assume that they use parchment paper for easier clean-up anyway but will make an effort to ask them about that.  This place is dangerously close to home and I am not sure that is a good thing..... :lol:

bartfull Rising Star
bartfull
Posted

There is a bakery in Rapid City that does that. They clean the heck out of the place and then do all the gluten-free baking on one day. I have eaten their bread and their pumpkin chocolate chip loaf and never got sick.

Gemini Experienced
Gemini
Posted
  • Author

Good to know!  Maybe I will stop by the place this week-end and check them out.  I am sure there are places that can do this the right way but like I said, I am not sure if that is a good thing. Like I need an easy place to buy good cookies and brownies...... ^_^

kareng Grand Master
kareng
Posted

Good to know!  Maybe I will stop by the place this week-end and check them out.  I am sure there are places that can do this the right way but like I said, I am not sure if that is a good thing. Like I need an easy place to buy good cookies and brownies...... ^_^

 

 

Just don't pig out on the sweets, feel bloated and gassy and then blame gluten!   :D

Gemini Experienced
Gemini
Posted
  • Author

Ha, Ha, Ha!!!!!!!  I am pretty good with sweets, as far as not eating too much at one sitting. But it's hard to resist the chocolate-peanut butter combination.......or toffee.

God, I love toffee!  The English have this dessert called Sticky Toffee Pudding, which is like a gingerbread cake with toffee sauce and sometimes they even give you cream to pour over the top. That thick, rich English cream that is so good and artery clogging!  LOL!

 

I'll let you know how it goes and then you too can order by mail and descend into chocolate/peanut butter/toffee heaven....... :P

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mamaw Community Regular
mamaw
Posted

I too have  purchased  from  places  the  same as  you speak of, never  had a problem  except  over  indulging......You know the  old saying" From the the lips  to the hips" . Hope  you find  your special treat!

squirmingitch Veteran
squirmingitch
Posted

It certainly seems like they are really going out of their way to ensure the safety of their gluten free customers and to me that says a heck of a lot. I think if you went there & asked to see the kitchen & ask questions I am getting the feeling they would be eager to oblige! I say go, see, talk, ask & then EAT! :lol:  :lol:  

GF Lover Rising Star
GF Lover
Posted

I'm with Squirmy.....nose around a bit, give them the 3rd degree, then hopefully EAT!  :D

cap6 Enthusiast
cap6
Posted

SOunds good to me! Normally I won't eat anything from a shared bakery but since they have separate baking days it sounds like they understand the flying flour in the air thing. Yup. I'd have a cookie. Or two.

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