More than just gluten-free

Since opening Crumbz Bakery, Cindy Babcock has developed a loyal clientèle who turn to her for gluten-free products; They come to her in hopes of finding wheat-free products that “don't taste like cardboard.”

From her Barrydowne bakery, she is able to offer them all sorts of goodies, including pastries, baked goods, breads, buns, pizza dough and more. Catering to the speciality market has proven to be a good move for the business owner — but she wants everyone, not just those who suffer from celiac disease — to be able to enjoy her product lineup.

“Our customers are everything to us,” Babcock said. 

She still has every intention of catering to the gluten-free crowd, however she is now looking ahead to making products for those without dietary restrictions. 

The solution? 

“We have two kitchens,” Babcock said. “Both are completely self-contained.” 

One is used exclusively for gluten-free preparations, and the other is used for making other goods. Babcock said this precaution has been put in place for those customers who also live with celiac disease, who love baked goods but cannot process the gluten protein.

“They can get really sick if there is any cross-contamination,” she said.

Just because ingredients are substituted, important elements like taste are left alone. 

“Our recipes have really evolved from the beginning,” she said. “We've really perfected them.”

The push for her new approach came on the heels of more than $41,000 of Northern Ontario Heritage Fund Corporation funding. 

“It's amazing,” Babcock said. “It's going to help us out so much.

“So sweet! No pun intended.” 

What Jenny Thinks ...

Cupcakes are delicious. End of story.

OK — not quite end of story. But I think saying “cupcakes are delicious” sums it up quite well. I've met very few that I dislike, since for the most part they are the perfect sample-size of icing-covered cake that you're encouraged to eat with your hands. 

The gluten-free lineup from Crumbz is no different. In fact, I actually asked three times if the Red Velvet number I inhaled was actually gluten-free. Three times, Cindy reassured me it was. Now, I wasn't asking because I cared (luckily my body tolerates the plethora of food products I put into it), but simply because I was curious.  I would have been hard-pressed to tell the difference between the fluffy crimson cake from the gluten-free menu, delicately decorated with airy cream cheese icing topped with little red sprinkles, from it's wheat-bearing cousin. And really, why would I want to?

The sole purpose of cupcakes is to be delicious — if they can satisfy that requirement, and be safe for those who suffer from celiac disease, I think it's pretty much a win-win situation. 

Ok. Now it's the end of the story.