Then the cookie began to crumble, so to speak.
Her youngest daughter was diagnosed as Celiac combined with a severe intolerance to dairy products and eggs – the foundation ingredients for most traditional baking. She felt that she could not build an empire on products that made one of her two daughters ill. She was also finding that there was very little in the way of high quality gluten-free and vegan products on the market.
If this was a need for her family, could it be a need for others too? Could she help those with dietary restrictions, make their journey a little easier and a lot more delicious, and continue building her business? After months of reworking her recipes into gluten-free vegan creations, and along with a ton of support from her family, Two Daughters Bakeshop opened in October 2012.