I was diagnosed with Celiac Disease in 2009. For a cook and a foodie like me, learning I would no longer be able to eat gluten was difficult, but being so sick I was just thankful that the findings weren’t worse. I vowed that I would not lament those things that I could no longer eat, but revel in the many things that I loved and could still have. Because of that approach, and because I love real food and was able to cook for myself, I didn’t pursue the gluten-free alternatives that were on the market because they simply didn’t measure up. Why would I eat a poor imitation of a glutenous food when I could have a first-rate version of something that naturally contains none in the first place?
However, over time I began to notice that the quality of the gluten-free offerings was improving. I decided to begin to experiment with flour blends and techniques to find out what was possible. The results were shocking. I found I could create a gluten-free version of many of my favorite foods that were just as good as anything I’d made before.
All of the products that La Croûte Pastries makes are gluten-free. Every one of them. We don’t just claim to be “as good”… we put that belief on the line every day by selling our products without any “disclaimer” to the gluten-eating public at large. Our menu is limited because if I can’t make it as good or better than anything I made before I was diagnosed, I’m not interested in eating it, and I certainly won’t be offering it to anyone else.
If you are one of the millions of people that must eat gluten-free, we sincerely hope that you enjoy our products and will come back for more. Just please don’t tell your friends in the “square” community they’ve been eating or are about to eat gluten-free lest they think like I used to…that gluten-free versions of things are necessarily less-than. And if you are one of those people that can choose to eat gluten or not, I hope you will give my food a try. It embodies all of the things that make us love pastries…sweet, flaky, chewy and delicious.