Years in Tampa Bay
2 (in St. Pete)
Owner/Baker at Adieu-glu
What do you do?
We offer gluten-free bread and other products from a dedicated gluten-free, cottage kitchen for those with celiac disease and other autoimmune and allergic symptoms.
Why do you do it?
Because it seriously brings joy to others that have not had freshly baked bread in years, and I feel like I’ve found a purpose to serve the community.
What was your Catalyst? (How did you get started?)
Diagnosed with celiac disease in 2004, I found it very difficult to find bread without the additives like xanthan gum and cellulose, etc … Wanted fresh bread and found others did as well.
What’s a common misconception or unknown aspect of what you do?
First thing that comes to most people’s minds when they hear gluten-free bakery is cupcakes, cookies and desserts. Although we offer those as well, I began this bakery with sourdough bread, bagels and other artisan bread to offer.
What’s the most challenging part of your Hustle?
Getting a break. I bake everyday mostly! People order on my website and chose when to pick up or have me deliver their order. Another challenge is getting new recipes out because I’m busy with baking, or keeping up with social media.
What’s the most valuable piece of business advice/insight that’s helped you?
Go slow … there’s no need to rush. Take time to learn the business, establish a customer base and see what people’s needs are – and have fun!!