Release Date: 09.21.10 | Location: All Metro Atlanta | Organization: Cecilia's Bakeshop
Local Baker Rolls Out a Niche: Sweet Choices for People with Food Intolerances
All-natural alternative baker with cookie dough, cakes, and raw pies so good you wouldn't know they are better for you!
Cecilia’s Bakeshop--the Southeast’s first all-natural, organic, vegan, wheat-free and gluten-free bakery—has added Ginger Cookie to their expanding line of bake-at-home, refrigerated cookie dough. Cecilia’s Bakeshop Ginger Cookie Dough is the first vegan, gluten-free refrigerated cookie dough on the market in the region.
Cecilia Washington recognized the need for wholesome, delicious sweets for people with food sensitivities over 4 years ago, when she founded Cecilia’s Bakeshop in Atlanta, Georgia. A native of the West African country of Ghana, Cecilia left a lucrative career in finance, after discovering her passion for baking—and helping people joyfully achieve good health.
“As a baker, I love to surprise and delight my clients,” says Cecilia. “But when someone has a food allergy or a special dietary need, it’s easy for that person to feel deprived. Usually, baked goods are off-limits. People with gluten intolerance, food allergies or other health issues need treats, too!”
Recent studies from the prestigious Mayo Clinic show a rise in gluten intolerance (Celiac Disease), as well as food allergies. Also, more people are adopting a vegan lifestyle—avoiding all animal products. With health concerns leading the daily headlines, people are looking for healthier choices. When Cecilia Washington’s customers responded to her concept with enthusiasm, she knew she was onto something big. Cecilia’s Bakeshop is poised for continued growth as consumer awareness explodes.
Cecilia learned traditional pastry techniques while studying Culinary Arts at the Art Institutes of Atlanta. But, food intolerances and special dietary needs present a unique challenge for culinary professionals, especially bakers. Creating delicious baked goods without traditional baking ingredients—wheat flour, butter and eggs—is an art unto itself. Cecilia loves the challenge of baking for special dietary needs; the creative process is a thrill for her. As it turns out, the proof is in her pastry.
Cecilia explains that there are many high-quality alternatives to traditional ingredients. “I like to work with Agave Nectar; Brown Rice flour, Coconut flour; Olive Oil and Coconut Oil. There are lots of choices,” she says. Her cakes, pies and cookies are loaded with wholesome, natural ingredients like lemons, cherries, raisins and cranberries. Cecilia’s Bakeshop even crafts raw, vegan pies made with the freshest fruits of the season.
Cecilia makes it look easy. But anyone who has tried to make vegan, gluten-free, soy-free baked goods at home knows it’s tricky. That’s why Cecilia created a refrigerated cookie dough, designed to bake at home. Cookie dough is a fool-proof way to enjoy freshly-baked cookies any time. Cecilia’s Bakeshop All-Natural Cookie Dough is available in three varieties at Whole Foods Market stores, throughout the southeast. The newest—Ginger Cookie Dough—lends its versatility to the holidays, since it can be used for cookies, gingerbread men, and pie crusts.
Cecilia’s Bakeshop All-Natural Cookie Dough represents the company’s strategy to build volume sales through retail channels, while maintaining the boutique nature of the business. Cecilia’s Bakeshop manufactures its products from a facility located in newly-revitalized East Atlanta. The products are available at Sevananda Natural Foods Co-Op in Atlanta, and at selected Whole Foods Market stores throughout the Southeast.
For more information, see www.ceciliasbakeshop.com or contact Cecilia Washington at 678-643-9502, [email protected].
Contact Info
Contact Name: Gay Watson
Company: Cecilia's Bakeshop
Phone: 678-596-2889
Cell: 678-643-9502
E-mail: [email protected]
