OUR STORY

How it started- By Justine Precepa



    While I was in my first year of Culinary Management at Sault College, I was housed by a lovely couple who had grown to become like family over the years. I met them by becoming very close friends with their daughter in high school.



    It turned out that one of them was allergic to wheat, and so during College, I began cooking gluten free, and using them as guinea pigs... they didn't mind at all of course.  It wasn't until the middle of my first year that I met Mhat, my love. Coincidentally he was celiac as well. He did NOT follow the gluten free diet however. He was still eating pizza, pastas, and two bagels for breakfast every morning when I first met him.

    He loved my cooking, and so I slowly weaned him off of his glutenous rampage. 



    There was still that ache in my heart every time I bit into a fresh sandwich made with wheat filled rye bread. he longed to eat a sandwich that did not require toasting or grilling of the bread in order for it to taste  JUST ok.  And so I began my journey into the mysterious realm of gluten free baking.



    The first loaf of white bread was a complete flop, and I nearly gave up that day when I cut into the loaf of gum. Surely enough I got back on that horse and tired several times before I made the ultimate loaf of white french bread. Over a year later I finally did it. I will never forget the moment that he took a bite into the slice of bread I handed to him. He did not butter it, or jam it, or toast it. He was holding back tears of happiness. I took a bite, and to my surprise, it tasted no different from any other french white bread.

    At that moment we both knew it would be a crime not to open up our own bakery and give every other celiac sufferer in Sault Ste. Marie the opportunity to experience what it is like to taste good bread again.



Here we are now, ready to bring you to tears.. of joy of course!