You Are an Entrepreneur Essay

When I discovered my gluten allergy, the availability for delicious gluten free and dairy free desserts was limited. Since then, I have been determined to create amazing treats that cater to those with dietary restrictions. After completing the baking and pastry associates degree I hope to work in a gluten free

My father Robert is dairy free so a lot of dairy free meals are also made daily for our dairy free clients. Most of the time people who have a gluten free allergy cannot eat most fast food restaurants. So we try to help others and prepare nutritious fulfilling gluten free meals that taste yummy. We do not deep fry any foods, use any white sugars, or even use regular salt. Healthy food is good, even though it is not deep fried and smothered in salt. We have so many healthy options and a lot of our clients have had life changing results just from eating our food. (“ Garrison, Robert. "Active Edge Nutrition.")

One of the unique aspects of the recall of flour produced by General Mills is that the recall is being labeled as “voluntary.” Statistics from an E.coli outbreak with cases dating back to December 2015 indicate that many of those sickened had consumed products made with certain brands of flour distributed by General Mills. There is also evidence that many of those sickened had eaten some form of raw cookie

At some locations, Breadsmith offers gluten-free breads to satisfy their customers. Breadsmith also offers their customers an impressive assortment of muffins, cookies and other sweets as well.

S.A.F.E. - Supplying Allergy Friendly and Emergency - Food Pantry is a local 501(c)(3) non-profit, all-volunteer organization, established in 2014, centered in Columbia, Maryland. The mission of S.A.F.E. is to provide gluten free and allergy friendly food to those in need.

The Fat Apple Bakery and Cafe is the latest place to stop and sit while shopping downtown Poulsbo. The Fat Apple will serve breakfast and lunch including quick "Grab and Go" lunches, all with gluten free options.

Right then and there, I said to my fiancé, “We have to go!” According to majority of the reviews, the top favorite was the “Franklin.” It was their customer’s favorite dish that consisted of a biscuit, with the option of homemade beef or mushroom gravy, a fried chicken breast, optional fried egg and bacon. Just by looking at the image, my mouth was watery and I became hungrier. With their towering and ginormous biscuit sandwiches, there were 10 inch long toothpicks that were pocked through sandwiches in order to keep the sandwiches stable and without falling over. The reviews gave me high expectations with all great reviews and suggestions of these gluten-free sandwiches with taste of

School bans eggs, dairy and nuts due to one student’s allergies by Emma Waverman, summarizes about the serious consequences that children face when it comes to food allergies. This article mainly focuses on Holy Name of Jesus Catholic School in Hamilton, Ontario about an incident that happened with a seven-year-old girl named Elodie Glover. This young girl has a life-threatening anaphylactic reaction to eggs and dairy, which caused her to leave the school because of the exposure of dairy and eggs. Most schools in Hamilton are having a controversial ban on certain lunch items, which include dairy, nuts, eggs, cheese or fish. These few items are caused to accommodate a student’s severe allergies and may lead to hospitalization. To make these concerns come true the school administrator decided to send home letters to every

Our family along with a couple others from our home-school group met up at the bakery just as it was closing for the day. Once the doors were locked and the closed sign put up the kids were treated to some samples of breads and treats that they make. The samples didn't stand a chance against this crew of grade schoolers. We were then invited back into the kitchen where Ali Graeme met us and introduced the kids to the world of gluten-free baking. She gave a quick explanation about herself and celiac disease which allowed her to talk about cross-contamination, and why it is such a big deal that this bakery is completely gluten-free. She walked us through the bakery showing the kids the different equipment used to make their goodies. She explained how running a bakery works and gave them an idea of how the process works for both what they sell in the store and what they ship to other stores and restaurants around the

Imagine receiving a call from your doctor instructing you to refrain from eating wheat, barley, rye, and oats ever again. That means no more Krispy Cream donuts. People who are diagnosed with Celiac Disease cannot tolerate these types of food (King 115). This disease was first found in the second century, but was not identified as such until the twentieth century. This disease was thought to be common in Europe and rare in the United States, but the studies on that have not been focused on as heavily in the recent years (Fasano 1). This is becoming a more common occurrence throughout the human race over the last few decades. This is happening because scientist and doctors are learning more about this disease and what

Becoming “gluten-free” is a popular trend for many Americans, and there are any number of reasons that people are gluten free, some common ones being Celiac disease and general gluten intolerance. In addition, being gluten free is so popular right now that many people are gluten free just because of its popularity. Celiac disease and gluten intolerance are both caused by the body’s reaction to gluten, which is found in many types of grain, including wheat. Wheat in the United States is causing health problems such as Celiac disease and gluten intolerance because wheat companies have put profit over the health of consumers.

While a gluten-free diet can be life changing to a celiac patient it can be damaging to someone like me who is not celiac or even gluten intolerant. Unfortunately a gluten free “diet” seems to the be new black in North America house holds. As reported in “Gluten Free Diet Fad” on July 2015 “twenty nine percent of adult Americans say they are trying to cut back on their gluten intake, yet only one percent have a reported celiac disease” and as shown on a graph pictured on the online magazine the number of celiac patients from two-thousand-four to two-thousand-fifteen stayed the same at fifteen percent interest while the number of gluten free followers jumped from fifteen percent in two-thousand- four to a whopping ninety-five percent interest in two-thousand-fifteen (BBCnews.com). I am arguing that the gluten free diet for a non celiac patient is more damaging to your health then beneficial.

Gluten Free dieters according to Freeagency.com, is about 44 million strong. A Gluten-free diet can best be explained as a diet that avoids the protein gluten that is found in grains such as wheat, rye, and barley. The Gluten conscience shoppers are having an impact on supermarkets as well. According to a 2008 Understanding Gluten Free Shoppers Survey, 55% spend 30% or more on their grocery budget for glutn-free items. 68% shop at three or more stores per month to find gluten-free foods. These consumers also added that they would like to see more of these products under one roof. This has led to many popular grocery store companies to offer whole sections and aisles of gluten-free

Really, no matter what state you live in or even if there are not many advertised gluten-free restaurants near you, you can find places to eat out. Here's what you do. First, simply think of a restaurant you would like to eat at. Second, go on their website to read up on their menu. More and more restaurants are providing information on their websites about how they prepare their food and which items are gluten-free. As you're looking at your favorite restaurant's website, if you don't see any info about gluten-free items, chances are good that they don't have anything gluten-free. Here's the thing, though, give them a call and ask them about how they prepare their food. If you notice a menu item that doesn't have gluten ingredients you can ask them how they prepare it. This way you can find out if it comes in contact with gluten. I've done this and have had great results.

The integrity of Leben Group Bakery is on the foundation of the morals of quality products, satisfied customers and consumers, very careful and concerned employees and the dedications to innovative growth and development. We embark on providing the community with fresh and nutritive bake products that it has never witnessed before, while protecting and improving the reputation of bake products and services we provide.