#BY THE WAY BAKERY PROFESSIONAL#
#BY THE WAY BAKERY FREE#

Reed’s gluten-free vegan bakery, called Shayna B’s & the Pickle (after her two dogs), got a big contract last month when it was hired to supply the Wesleyan University graduation with 1,300 gluten-free blondies, biscottis and chocolate chip cookies. The Chicago Tribune named “gluten free” one of its top 10 buzzwords a few years ago.

#BY THE WAY BAKERY FREE#

The Gluten Free Registry (), a database, now lists more than 19,000 “gluten-free friendly” establishments around the world. So naturally, gluten-free has become a growing business concept. Certainly many weekend athletes took notice recently when the tennis star Novak Djokovic partly attributed his stunning 40-plus-match winning streak to his gluten-free diet. Those who are allergic to gluten, or who simply have a hard time digesting it, can’t eat many desserts or dietary staples like pizza or sandwiches.Įven those who can eat all the gluten they want increasingly have some vague idea that it’s healthier not to. Now, many more people know that gluten is a protein contained in wheat, rye and barley, and it has a crucial elastic quality that holds together the ingredients of breads, cakes, cookies, pasta and most any other baked good you care to name. Who even heard of gluten (or the lack thereof) a decade ago? The estimated 1.3 percent of the population who had celiac disease, which is basically an inability to digest gluten, did, but the general public awareness was minimal.

#BY THE WAY BAKERY PROFESSIONAL#

And so it is today that we find the growing appeal of gluten-free, not just as a dietary regimen but as a professional Plan B. But into the vacuum usually come other ideas more illustrative of a particular moment. Some fantasies run their course owning a little country newspaper, a common daydream of past generations of journalists, has all the allure of a migraine these days. Often this involves escapes to pretty settings (the proverbial bed and breakfast in Vermont), or fitness nirvana (ski instructor), and, if not financial reward, at least no irritating co-workers or domineering bosses (in fact, usually no bosses at all). Michelle’s Urban Gourmet, took place on Memorial Day weekend.)Īs long as there have been jobs, there have been fantasies about leaving them. (The grand opening of her gluten-free bakery and cafe, called Ms. And Michelle Gillette in Bayport, on Long Island, when she gave up teaching high school Spanish. (Their specialty is artisanal gluten-free bread.) And Christine Reed in Ashford, Conn., when she concluded that working as a buyer for a manufacturing company did not fulfill her soul. So did Edie and Dan Irwin in Los Angeles after their graphic-design business faltered in the recession. Godin chose a different course after she quit her job as a Manhattan lawyer, resolved to temper her workaholic ways, and set out on a second career. Or perhaps a little independent bookstore with a marmalade cat, good coffee and some comfortable armchairs.īut this being the second decade of the 21st century, Ms. IF Helene Godin had decided to rethink her life at a different time, a bed and breakfast might have been her chosen fate.

By the way bakery