The brain trust at Zena’s Gluten-Free Bakery is always looking for new ingredients for their delicacies and new ways to help their customers manage restricted diets.
The staff of 12 at the bakery in Maple Ridge work together creatively to make products for their customers who are celiac, gluten-sensitive or have wheat allergies, says co-owner Rebecca Stiles.
When describing the process of developing products at Zena’s, Rebecca uses words like “team effort” and “tinkering” — many of their products are the result of hours of experimentation and research to make them delicious, nutritious and affordable.
“We’re not going to make it and sell it if it’s not awesome,” says Rebecca.
Rebecca gets a lot of satisfaction when people who can’t eat baked goods normally found on the grocery store shelves enjoy the treats offered at her establishment.
They make anywhere between 10 and 30 gluten-free birthday cakes a week, allowing customers with a gluten-intolerance to actually enjoy their own sweet celebration.
The main focus is on making gluten-free products, but customers have also been asking for products that don’t contain eggs and dairy, so Zena’s staff has been developing treats for many of their customers who struggle with multiple sensitivities, says Rebecca.
“It’s been a very organic process,” Rebecca explains. “ It’s been about what customers ask for. We’ve let that guide us.”
