| Our founders, Scott Mandell and Bert Cohen, were inspired by Bert's mom, Joyce. Joyce was on a restricted diet to help manage her MS, and though she felt much better, she was frustrated by the poor taste and nutrition of the gluten-free products on the market. After choking down a few crumbly cookies and looking over the numbers (approximately 10% of Americans are intolerant to wheat!), the guys quickly realized that Joyce was onto something big. So these then-bankers traded in their suits for aprons, and put everything they had into turning mom's dream into a reality.
Starting-up has been no piece of cake (no pun intended). There was money to raise, a dedicated facility to build (no gluten or peanuts allowed - both are highly contaminating), and recipes to ace. Luckily, Joyce had been experimenting for years and had mastered the art of healthy baking - without the wheat or other common allergens (i.e., gluten, dairy, casein, soy, corn, dairy, eggs, peanuts). She turned her notes and favorite recipes over to our chefs who have been wowing us ever since with delicious and nutritious cookies, bagels, bars, and more. No longer do moms (or dads or kids) have to give up taste when they give up gluten.
Says Joyce "I used to eat foods that weren't good for me, but I would really feel it. It's not worth it to feel bad because of food, especially now that there are these healthy foods that taste great. The difference has been remarkable in how much better I feel."
Feel proud? Told you so
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