Apparently it’s been almost a year since I’ve updated this blog… Oops!! As we all know, life is crazy, and I’ve recently been on some side quests that led me to do something I never imagined I would… I started a home bakery!
Now, I am probably much different than other bakers when I say that I don’t particularly love baking. Now that I have a dishwasher – my birthday gift to myself last year – I certainly don’t mind it as much, but I’m never truly a fan of making more work for myself. With that said, I LOVE to bake for those who have allergies. As I have posted before, our son has a condition called FPIES (food protein-induced enterocolitis syndrome). Essentially, most grains make the poor boy puke his guts out. Graphic, I know. Terrifying for new parents, absolutely. Luckily, we are two whole years into his diagnosis, and our little boy is absolutely thriving, thanks in large part to our ability to make foods that are safe for him.
As many allergy-afflicted people will tell you, purchasing foods that are safe to eat can be an absolute nightmare. Going out to eat is often out of the question, and if you can find a place that is both allergy-safe and free from cross-contamination risks, it’s usually quite pricey. Because of this, so many decide to simply make everything themselves. It’s certainly the safest option, but like we often experience, there are some days that you just don’t want to. That’s where my idea of starting a home bakery came in.
Here in Vermont’s NEK, there are very few options for people who live a gluten-free, vegan, or paleo lifestyle. If those options exist, the threat of cross-contamination is usually there because the food is being prepared in the same facility as their allergens are. I am not placing any blame on these establishments, because truly, my home kitchen is no different. I love my son, but I am also very partial to my morning bagel in all of its gluten-y glory. The key is eliminating all possibilities for cross-contamination. I utilize everything from separate baking pans to separate utensils when I am baking my allergen-free goodies. The only thing that isn’t separate is my oven, which, believe me, if I could, I would. Perhaps that could happen if the bakery takes off…
Anyway, though I don’t particularly enjoy baking, I do love the look on people’s faces when they realize that my food is safe for them. I have had people lose their minds over a cassava flour chocolate chip cookie (with good reason; they’re my favorites too), and I have had folks eagerly snatch up vegan granola bars. Whether it be FPIES like my son, or Crohn’s disease, or even a dairy allergy, I love making food for people who have limited options. I am passionate about making good food that is good for you, so while I didn’t start out the past year aiming to start a bakery, I am very glad that I did.
For anyone in the Vermont area or those looking to make a road trip (I am not naive enough to believe that people would come to this area just for me, but my ego would love that), come see us at the Danville and Peacham farmers markets. I promise, I’ll do my best to make it worth your while. ❤
Until next time (when I remember this blog exists LOL),
Jill
The Glen Farm 