Ep 226 The Gluten Free Garage 2022
Let’s start the blog with the show notes for this Episode –
On this episode I’m at the Gluten Free Garage, which is large food show in Toronto. I’ve attended the show previously with the podcast, but this year, I was helping at the booth for the Canadian Celiac Association. The CCA booth was a place for attendees to drop off gluten free food donations. This is something that was done in previous years by Jessica Danford, but she wasn’t able to be at the event this year, and the CCA was happy to help. If you would like more information on gluten free food donation, visit the CCA’s website www.celiac.ca and search Save Me For Gluten Free.
I took the opportunity at the food show to speak with some of the interesting people I met.
I spoke with Carmen Luongo from Shar Gluten Free and he was able to let us in on some new upcoming products. I highly recommend their Twin Bar – each package contains three packs of two bars.
I met Robyn Harrison of Robyn’s Gluten Free Baking Courses. You can find out more about Robyn at www.glutenfreebakingcourses.com.
Gaston spoke with me about celiac research being done at McMaster University. You can find out more and sign up for their research newsletter at www.mcmasterceliacclinic.ca/research.
It was great to see Josh from the Bakery at St. Anne’s Spa at the show. I’ve been to the bakery in the past, and everything I tried there was terrific. You can find out more about the spa at www.steannes.com.
Terry from the restaurant Riz was excited to tell me about Riz moving to a new location with an expanded gluten free menu. The new location will be opening in the next few weeks. Their website is www.rizglutenfree.com.
Gluten Free Fest is a Food Show being put on by The Gluten Free Collective in Kitchener Waterloo on September 18th. You can find out more at www.glutenfreefest.ca.
I met Vanessa Sarraino who has just released a new cookbook called Celiac Sweeties. You can find out more at www.vanessacarraino.com or to order the book, you can call her directly at 647 654-0023.
It was nice for me to catch up with Derek from Camp Celiac. Last year, I helped out with the food and menu for camp and I’m looking forward to the kids coming again this year. Space for this special camp is filling up fast. You can find out more at www.celiaccamp.ca.
Sue’s Websites and Social Media –
Podcast https://acanadianceliacpodcast.libsyn.com
Podcast Blog – https://www.acanadianceliacblog.com
Email – acdnceliacpodcast@gmail.com
Celiac Kid Stuff – https://www.celiackidstuff.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 –
When I operated my gluten free bakery, it was always exciting to attend food shows and sell product. Every show was different, but the constant was the tremendous amount of work involved prior to the show, during the show and after the show (when everyone involved was exhausted). Because gluten free food normally doesn’t contain preservatives, it was important to bring the freshest food to the show, provide samples and make sales. Food shows are so much work for the businesses selling, but they should be fun and exciting for the attendees – and the Gluten Free Garage is just that!
Food shows fall into a few very different categories –
- Presentation of foods to industry and stores to encourage them to put the product on their shelves.
- Local food festivals in communities to encourage tourism and community spirit.
- Specialty food shows showcasing a particular type of food, by industry, ingredients, nationality or diet.
Clearly gluten free food shows fall into the specialty food category. The clear difference with our food shows is that the attendees are required to eat a special diet and this interaction gives the attendees the opportunity to see new products and hopefully taste them as well. The tasting is critical for the gluten free consumer. Let’s face it, most loaves of bread look alike and some of the more perfect looking ones, are not the most pleasing to eat, so the opportunity to taste before buying is important and often the best way to build a customer base.
I was very impressed with the companies I saw at the Gluten Free Garage. Many were new to me, and I suspect covid issues have something to do with that. Ingredients, recipes and even packaging has improved since I operated my bakery. Hats off to all those bakers and cooks who prepared for weeks, got up early to bring their food to the event, stood at their busy booths all day and then had to make the exhausting drive home again before taking care with any product that remained. These efforts are not unique to gluten free bakeries, but they are required of gluten free bakeries and businesses more than similar businesses in the gluten world. Well Done – Exhibitors for bringing the food, Ronnielyn for organizing the event, and the generous attendees for their food donations!