We love what we do. We bake bread, something that has been a part of the human experience from the earliest days. It requires that we roll up our sleeves to accomplish a most satisfying result: a loaf of bread.
We also love you, our customers. We know that you also appreciate fine foods, made traditionally from the finest ingredients. We are reminded each day when you arrive in the bakery that you also enjoy the daily ritual of nourishing your family and yourself.
We are constantly looking for ways to improve the breads we make, without compromise. We make everything we make from scratch. From scratch each day. We are not trying to develop shortcuts or cut corners. We are unashamed that we bake bread by hand each and every day.
So we want to help our customers that are concerned about gluten. We know those with celiac disease are not going to find a product in our bakery that will suit their needs. It isn't possible to bake a gluten-free bread in a bakery that bakes traditional breads from traditional ingredients.
We know that for our customers who seek information about diet and nutrition there is always information aplenty (and often contradictory) about what is best. We have tried our best to compile a digest of articles (we will update them as we find new ones) written by others who have sought to discover a clear understanding on the topic. Here are a few very interesting articles that you might find helpful.
Thank you for visiting the bakery and we'd love to hear from you on this topic or on anything else that you'd like to share!
See you soon.
"Against The Grain. Should you go gluten-free?" by Michael Specter from the November 3, 2014 issue of The New Yorker magazine.
"Gluten or gluten-free? A guide to wheat." by Robin Asbell from the January 22, 2015 issue of the Star Tribune newspaper.
Do you have an article you found that helps you understand the issue? Contact us today!