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Beyond bread
Beyond bread




beyond bread

However, I always keep an eye on what opens and what is new. As I spend a tremendous amount of time working it’s nice to come home and spend time with my family. I believe that gluten-free goods will eventually be competing with conventional products on equal footing.Īt present, I like to eat at home. I believe it’ll keep growing, and to the extent that any conventional bakery on the high street will have a completely gluten-free bakery next door, and that it’ll be much more accessible and available, and not just high-end. Where do you think the future of gluten-free produce is going? We make it with very rich brioche and it’s completely delicious. The French toast, which is actually my favourite dish on the whole menu. What ’ s your favourite item from the breakfast menu?

beyond bread

Believing in yourself is definitely the most important advice I can give. Everyone makes mistakes but you must take risks to see success. Our other partnership is Whole Foods where we have 25 products, and we are their number 1 supplier in their free-from range.įor anyone looking to open a business – what advice would you give them?īelieve in yourself, be brave, and make sure you do your homework. Selfridges is a very good partner who we’ve worked with for more than a year – this shows the demand for gluten-free as even Selfridges want it and as such, is a good reflection of situation. Your breads are now stocked in Selfridges Food Hall – how did the partnership first come about? We don’t want to stigmatise people with intolerances: no cross contamination, BB is a safe environment and we don’t want people to feel guilty or ill or uncomfortable, something I experienced when I went gluten-free during pregnancy. Really well! Many people with intolerances bring friends who aren’t coeliac Beyond Bread allows them to feel better, offering choice not just restriction and lots of friends enjoy this aspect, knowing their friends who have intolerances are safe.įurther to this, lots of our loyal customers choose for taste not restriction, having originally visited with friends with restrictions and then realise they enjoy the taste, so have become regulars. How has Beyond Bread been received by the non-coeliac crowd?

#BEYOND BREAD FULL#

Tremendously – free-from sections in supermarkets are no longer small sections, but there are now full aisles in supermarkets, which now provide everything from gluten-free soy sauce to beer, and we’ve been a major part of this with a full selection of baked goods. Years ago, gluten-free options were sparse – how has the gluten-free market changed over time? Why did you decide to open a bakery that ’ s entirely gluten-free?ĭue to my health, I opted for a gluten-free diet to help with blood pressure during pregnancy and as I found that there were so little options, I realised there was a gap in the market to open my own. It has been very very fast, mainly because of the gluten-free sector moving from being just a niche market to it now being a massive demand, full category and therefore I’ve had to move super quickly with the pace of the market. You founded Beyond Bread in 2015 – how ’ s the journey been so far? We chatted to Elena about the idea behind Beyond Bread, the ever-growing gluten-free market, and the future of free-from produce: The first of its kind, Beyond Bread is the leading authority on naturally gluten-free food, and now provides wholesale to premium retail stores such as Wholefoods and caters for bespoke orders for clients such as Stella McCartney and Facebook. The first café opened its doors on Charlotte Place, Fitzrovia in early 2015, quickly followed by a second bakery on Upper Street, Islington in summer 2016 and a concession at Selfridges Foodhall in 2017. Beyond Bread is the creation of Elena Golubovich, specialising exclusively in gluten-free bread, cakes, pastries and all-day brunch.






Beyond bread