Anything but ordinary; Neapolitan-ish pizza, done the Old Scratch way....Read More
The Neighborhood Nest
Who are you? We are the Neighborhood Nest Gluten-Free Baked Goods. A dedicated Glute-Free baking facility that accommodates many other food allergies and sensitivities.
I also own a second business that we run out of the same space: Anarchy Foods is a Keto-Friendly, low carb, grain-free, sugar-free line of baked goods. I was challenged to develop a line of baked goods that met the keto guidelines but had great flavor and texture. So with some culinary know-how I was able to develop a brand new flour blend using nut and seed flours that has become a big hit and is now a full 30% of our annual sales so far just through word of mouth!
What do you do? We are a full service, dedicated gluten-free bakery that also accommodates the top allergies and food sensitivities. (Dairy, Egg, Tree Nut, Peanut, Soy, Corn) Both my daughter and I have celiac disease. In addition, my daughter also has a dairy allergy and my son-in-law has a peanut allergy. I take what I do here very seriously in order to control cross contamination so that we can give the allergy community the staple baked goods and sweet treats that they have gone without until now. We have several wholesale accounts in the area in order to make getting our products more convenient for peeps who live further south and north. At the moment we have amazing customers that drive an hour or more to come get our baked goods because of the outstanding quality and texture that we provide.
As far as Anarchy Foods and the Keto line, we are overwhelmed with the love and support we are getting from not only Keto diet customers but are also the needs of the diabetic community and those who suffer from seizure disorders. This line, though a challenge to produce in our facility due to the nut content, has become another way to serve a special dietary needs community.
What makes your business special? What makes us special is that fact that we are a dedicated facility for those with food allergies. We have separate days for baking with nuts and dairy so that we reduce the danger of cross contamination. We label every different recipe baked on the allergy from the bowl we measure it in, to the pan to we bake it in, to the rack we cool it on, to the packaging it gets put in for retail. Employees are trained in cross contamination and the dangers of what serious results come with it. We are able to give children with anaphylactic allergies things they’ve never had in their lives like donuts, cinnamon rolls, birthday cakes, and even cookies.