Tracy Kadonoff, owner of Lemonade Gluten Free Bakery, had been a pastry chef for 18 years when she was diagnosed with gluten intolerance.
“I developed an allergy to wheat,” Kadonoff explains. “I had to quit my job to get away from it; in a regular bakery it’s everywhere.”
Instead of giving up her passion, however, Kadonoff decided to try her hand at gluten-free baking, inventing her own recipes for delicious gluten-free pastries, squares and even croissants.
“I still wanted to be able to eat bread,” she says. “I have high standards and I couldn’t really find anything gluten-free in town that I liked, so I thought I’d create a test kitchen and figure out how to get things to taste good, through trial and error. It just grew from there.”
The response to her recipes was overwhelming.
“When my friends and family tried out the new recipes, the general reaction was ‘Wow! This is really good!’” she says. “So I started thinking that maybe I could open up a bakery and let others try them out.”
With its central location at 3385 Cambie Street in Vancouver, Lemonade Gluten Free Bakeryhas become a popular local stop since opening almost 4 years ago, even winning a People’s Choice Award.
From the adversity Kadonoff experienced came something she never could have imagined.
“This is where the name Lemonade Gluten Free Bakerycomes from,” she says. “When life hands you lemons you make lemonade. It also fits with a lot of our customers, because they are gluten-free!”
Kadonoff finds that customers love her products, whether they have gluten intolerance or not.
Her flour blends include organic quinoa and millet flour, sorghum flour, and organic corn flour. She uses non-GMO canola oil, eggs from free-run chickens, and many products are dairy free. There are no preservatives or additives.