Gluten-Free Folks Unite!

Now, I'm not gluten intolerant myself, but both my kids are, and so are a small handful of my family members.  I'm used to talking to staff and advocating to make sure I get what we ordered.  So I can pretty confidently say that it stinks to try to keep gluten-free when you're eating out, and I promise I will never say it to you through a mouthful of fresh wheat bread.

That sounds terrible.

We're used to going it alone, struggling to find something on the menu that isn't breaded, on bread, fried with breaded things, or full of suspicious dressings and sauces.  Well that's why Doughy Buns needs to happen.  One of my missions as a gluten free baker is definitely going to be education.  I'd love to supply my signature buns to every joint in town with a burger or pulled barbeque sandwich on it's menu and have a food booth at every local art festival or street fair.  Dream big and start small.  Let the management at your favorite diners, cafes, and brewpubs know that there's affordable options.  Send them to DoughyBuns.com and I'll make sure they get what they need and show them how to keep your food truly free of wheat contamination.  Together we can make St. Louis a delicious place to be gluten-free.

What do you want most?

I'm asking this question sincerely, not just as it relates to gluten-free foods, but in general.  What drives you, makes you want to get up in the morning and go kick some butt? I am always amazed by people trying out new ideas and charting new territory, like these people who sold their belongings and moved into a camper to give away free pie all over the country or this group doing rooftop food gardens right here in St. Louis. Even doing something relatively commonplace but takes years to finish, like getting an advanced degree just astounds me.  I am constantly impressed by what people are capable of.  I have to admit, this may be because I tend to bounce around a lot. I do a lot of projects, try lots of jobs and hobbies, and I finish many, many things, but I generally don't start projects that will take more than a year or so to do properly - with the exception of having children and starting this bakery - because I am so excited to try whatever's just over the horizon.  There are things I come back to again and again - mostly babies, baking, biking, and building - but internet stalking David Lebovitz and watching This Old House episodes while snuggling my kids isn't quite enough, as rewarding as those activities are for me.  I have to mentally break new ground on the daily or I start to feel old and worn out.

Turns out my short attention span is serving me well these days.  Who knew how many different skills you needed to build a business - especially a food-based business?  Finance, web design, writing, art, photography, cooking, and baking (obviously) - and that's before I've even opened.  Knowing how I'm going to use the talents and skills I've discovered and developed over the years has given me a real sense of purpose, a drive that pushes me right through the tough days to the other side.  So what's your mission in life? Do you find yourself drawn to the big projects or the small ones?  Do you live for trying the newest thing or find comfort in your routine? And since I'm asking questions, sit down, have some tea (or coffee), and tell me all about the impressive stuff you've accomplished, who you follow religiously on the internet, what books you can't put down, and your favorite desserts.

Something Fresh is Rising in St. Louis

When I was younger I couldn't wait to get out of my hometown.  I wanted to fly off to see the world, and I didn't think the city under the Arch had a thing to offer me. Once I was free, I roamed around the country for a while, but eventually I came back, and I looked at St. Louis with new eyes and grew to love her.  I live here.  I see the sites and visit the new restaurants and go to concerts, but I don't feel like I'm part of the force that is making St. Louis change and evolve for the better.  So when I realized I had a gift, something to contribute to the local scene, I had to act on it.  I'd made the lives of some close family and friends, if not better, at least sweeter and more enjoyable.  It only made sense to take my food to the streets. 

Doughy Buns Bakery hasn't launched yet; there's still a lot of work yet to be done to bring this venture to life.  I haven't found the perfect location yet or secured the financing I'll need to buy equipment.  I don't even have photos of my food!  There's been snags along the way, big ones, that have slowed the process down.  But this means enough to me to fight for it, and if you feel like I do that the Lou needs a place where people with food allergies can get a sweet fix, you can help make it happen and share in the glory, too.  As soon as the business plan is complete I'll be launching fundraising campaigns for my ovens on both IndieGoGo (if you want to show your support with a few dollars in exchange for coupons and internet fame) and Lending Club (if you are looking for a solid investment with a nice rate of return).

Stay tuned because I'll be announcing picnics and other events in the St. Louis area where we can all come together and stuff ourselves with delicious gluten-free treats, and maybe get to know each other a little bit.