The Future of Food (Is Now)

BY OLIVIA MILTNER

Living with a gluten intolerance means sacrificing warm and gooey chocolate chip cookies, my mom’s mouth-melting dark chocolate cake and everything bagels smothered in cream cheese, all for the sake of a happy and functioning digestive tract. Some foods have made valiant attempts to fill this void, but despite the new era of gluten-free awareness, finding decent baked-good alternatives has been a long and disappointing quest.

Enter: Éban’s Bakehouse, a gluten-free bakery that creates bread, cookies and specials sold at grocery stores and markets around Ohio. Started by Eric Braddock and Adrienne Novak in 2011, the business was inspired by a desire to provide the indulgent experience of baked goods to those who typically live without. Hence their motto: No Gluten. No Regrets.

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