I have not been diagnosed with celiac disease but I am a second generation pastry chef who has a nephew that has many allergies including very high allergy to Gluten and Dairy.
Watching him grow up eating dessert that most of us would not touch, inspired me to want to bring my pastry chef skills and experience to the gluten free world. “Why should Gluten Free dessert not taste just as good as the gluten full version?”, I asked myself. For many years, we have been making desserts that are, in fact, gluten free but could never sell them as such since they were not made in a gluten free facility. I have been dreaming of opening up a dedicated Gluten Free Bakery to bring my desserts to those that have been denied for years. The search began and after months of searching for space, I was introduced to a woman who had an existing dedicated gluten free bakery here in Stirling, NJ and who wanted to sell. Perfect situation!! I jumped at the opportunity and our new brand was born ….. “Gluten Free Gloriously by Bay Ridge Bakery”.
We retained the staff and the location ,and took the recipes that were already fantastic and added my pastry chef knowledge and experience. We have come up with some exceptionally tasting dessert. Our food is designed to taste fantastic to all, but especially to those who worry about Gluten. We do use eggs, nuts, and butter. We never use artificial sweeteners and rarely use soy. We have developed many products that are also dairy free and nut free (Although we are a Peanut free bakery, we cannot claim to be nut free since we use nuts in our kitchen. We are very careful to avoid cross contamination while baking). We never use a pre-made mix from other companies. All of what we do comes from our heads, hearts and hands. We simply want people who cannot have gluten and dairy to enjoy eating dessert again! Friends and family who don’t need to eat gluten free will happily enjoy great dessert with you.
We are also now a certified gluten free bakery. This is a long and time consuming process but well worth the knowledge and procedures that our staff has adopted. We get audited by a third party yearly to inspect that we maintain every procedure that we have in place so that there is 0% chance of cross contamination to our gluten free friends.
People ask us why a lot of our desserts are frozen. By it’s chemistry, gluten free goes stale very quickly. When I first started working on Gluten free recipes, I made the decision to retain an exceptional flavor and texture rather than try to extend a shelf life outside of the freezer. Each of our recipes must meet three standards: it has to taste great, it has to have a smooth and pleasing texture, and the product MUST defrost back to its original fresh quality. If any of these standards fails, the recipe is not ready for use. With these standards and high quality ingredients, we have accomplished something great
Our customers are literally dancing about the store after sampling our products and thanking us for giving them the best gluten free products they have had. So please, come in, take a bite, and join me in living your life “Gluten Free Gloriously”-Nick