Karen Morgan


As Interviewed by Ethan Dahmus, March 19, 2017

Karen Morgan: In Her Own Words

How did you get the idea to create a gluten free bakery?

Um, it happened kind of organically, it all started when i was diagnosed with celiac disease, and then is started to teach myself to cook because I wasnít really happy with the stuff that was out there and so, that took about four years of figuring that out until i could publish my cookbook. And after the first cookbook came out I started teaching, and a lot of my students were like ďyou should open a bakery, you should open a bakeryĒ and um, we didnít have the money to open up a full scale bakery till last year so what we did before that was we started doing a wholesale bakery, so we didn't have a storefront until we were able to work out of a warehouse and sell prepared baked goods to existing restaurants and cafes and then we opened our storefront last year

Did you ever expect your cookbook to become so popular?

No, it was definitely one of those things where we knew we had a really great idea we had a really great concept but we didnít think it would take off the way it did. But itís like anything else it's all about timing, and the book happened to come out when gluten free was really sort of catching on and people wanting better quality so the niche just stuck at the right time.

What was your process when writing the cookbook?

Itís kind of like writing a paper at school which is really interesting. So you know, whenever my son Leo is complaining about ďWhy do I have to learn how to do thisĒ I was like well, youíre actually learning the fundamentals of how to write a book so it's just like when you have a paper you have an outline, and you follow the outline, which is like the skeleton. The next layer is like the tendons and muscles on the skeleton, and those are the parts that connect the main ideas in the book together, so those would be kind of like the chapters. Then when you add the dermis, the skin of the book when you really have to edited all of the main connective parts so it all flows together flawlessly. Then you just add the finishing touches, the hair, skin, and nails the last thing you do. Then you go through the rigorous editing process and kind of like when the baby is born.

Would you recommend becoming gluten free?


110% You know, there's all this research coming out showing that the gluten free lifestyle is not a trend, not just a fad diet. More and more people are being diagnosed with autoimmune disorders that they donít really understand why, but they are finding more and more that people who eat gluten free are having fewer health issues and feel better. And in the New York Times is saying that by 2019 more than 35% of people, if not more will be gluten free, and it's at least people should be open minded

How do you think your bakery has changed the gluten free community locally?


I think itís changed awareness, and a lot of people come into the bakery try our stuff and canít believe itís gluten free and you can see the paradigm shift on their face as they try it
And they're like oh my god that's better cookie than i bought at the grocery store or that's
A better pie than at the grocery store, that's what's like, worth its weight in gold, so they tell their friends and then their friends come to the bakery based on that experience so that's probably one of my favorite things about changing the community, like getting people to look at it differently.