Ep 143 Care Bakery Coming to a Restaurant Near You

Let’s start the blog with the show notes for this Episode –

This week I speak with Kerry Bennett of Care Bakery.  Kerry has a fascinating story of how she found out she needed to eat gluten free, then became a chef, then specialized in developing recipes for gluten free breads and eventually opened a commercial bakery.  Her bakery, Care Bakery specializes in providing top quality breads to restaurants and has also begun supplying stores, mostly in Alberta.  Kerry very recently moved to Toronto in an effort to increase her market presence.  Her success at the very large restaurant show in the early spring, gave her the leads and connections she needed to make the leap east.  Kerry was featured in an article in Alberta’s Culinaire Magazine and here is the link –

http://culinairemagazine.ca/gluten-free-bakeries/

As well you can find Care Bakery online at – https://carebakery.com/

If you go to the FAQ section on the website, you will see the underside of a bun with the leaf emblem to show the bread is from Care Bakery – something that will come in very handy as you begin to find Care Bakery bread in your local restaurants.

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.com

Baking Website – https://www.suesglutenfreebaking.com

Instagram – @suesgfbaking

YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL

Email – sue@suesglutenfreebaking.com

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

This year, we must work extra hard to feel a sense of community.  Most of our support group meetings are cancelled, or happening virtually.  Even when we see a fellow celiac in the gluten free aisle of the grocery store, we must stand masked, 6 feet apart, which doesn’t make for very good conversation.

I think of this because of something Kerry said to me.  When I contact a prospective guest for the podcast, I first tell them about the podcast, then I summarize why I think they would be someone my audience would be interested in.  Emails go back and forth and once we have established a date and time for a conversation, I send them some technical requirements, along with a list of topics I hope to cover.

I sent this list to Kerry, and when we finally talked in person, she said that my topics and questions were very different from the many interviews she had done for a variety of other media.  This surprised me, I thought most of my queries were fairly standard, and I could tell that Kerry had been asked some of the questions many times before – how did you start the bakery? why gluten free?

What I began to realize was that my point of view, as a celiac, brought a different perspective to the conversation.  Kerry didn’t have to explain celiac disease and we both laughed when she said, no she couldn’t be celiac.  My audience and I were already part of her team.  We want to know about how she educated restaurants, how we can try the breads and how we can be part of her success.  I’m thrilled that Kerry and I are part of the same community.  In 2020, we miss in-person meetings, but we can still feel a real sense of community with one of our own.  Welcome to Ontario Kerry and Care Bakery, I wish you every success!