As a pastry chef with 18 years’ experience, Tracy Kadonoff loved baking French delicacies. But when she was diagnosed with gluten intolerance it looked as though her days baking delicious French pastries were over.
Instead, Kadonoff developed her own gluten-free recipes, testing them out with family and friends until everyone was raving about them.
“You have to apply the knowledge you have and ask how much flour, how much fat or sugar,” Kadonoff says, looking back. “We had eight different kinds of (gluten-free) flour blends, because one flour blend isn’t good for everything. Different kinds of flours pair better with other flavours.”
Once she’d mastered her unique gluten-free approach, Kadonoff decided it was time to share her recipes with a broader audience. That’s when she decided to open Lemonade Gluten Free Bakery.
It wasn’t long before word of her amazing recipes began to spread.
With the popularity of Lemonade Gluten Free Bakery growing fast, Kadonoff decided to try gluten-free croissants, one of the trickiest things to bake. It’s since become one of her most popular offerings.
“Croissants can be pretty tough to make and they are lot of work,” she says. “And gluten-free is a little tricky. It took several tries to get the flour and everything right, but we managed to figure out a way of doing it and we’re really pleased with the results.”
In addition to gluten-free croissants, Lemonade Gluten Free Bakery offers everything a standard bakery would, including nine different types of bread baked fresh daily- most of which are also dairy free- a showcase filled with cakes in three different sizes, tarts, cookies, muffins and scones.
But Kadonoff is particularly happy about the croissants. She loves seeing customers who come during the breakfast rush and are thrilled that they don’t have to do without their favourite flaky treat!