One day a small boy was crying in front of our pastry case in our cafe and an upset mother tried to comfort him. My mother, Erika, who was our baker, happened to hear the conversation and started talking with the woman. The little boy was crying because he could not have a cookie. The woman explained that her son could not eat anything in our pastry case because of a gluten allergy. Well, that left my mother speechless, which is very hard to do. A little boy not allowed to eat a cookie in our café was not right; this wouldn’t be the situation for long. She set out to make a cookie from the ingredients she could use and didn’t stop trying till she came up with a cookie that tasted great, just like all our other cookies. Turns out the cookie was really good. We didn’t know then that much of the gluten free products available at the time didn’t taste like baked goods made with gluten. We only had our standard of great tasting, pure ingredient baking as the benchmark to go by and that is the benchmark we still use today.
I like to think that little boy came back and got to have a cookie. I do know lots of others just like him now enjoy our gluten free products.
– Diane Morrison
Life Can Be Complicated, Food Shouldn’t Be.™