http://www.rutlandherald.com/article/20130604/BUSINESS07/706049955
Published June 4, 2013 in the Rutland Herald Gluten-free bakery takes commercial space in Springfield By Guy C. Denechaud Ray Cooney and wife Megan Cooney have expanded their Sonas Gluten-Free Bakery in Springfield, VT. The new space is making it possible for the Cooneys to grow their wholesale baked-goods business, which they began in their home in 2011. Megan Cooney is the head baker. The new space on Clinton Street contains about 1,200 square feet, where all of the bakery’s production is now done. “Our specialty is a set of gluten-free breads including Maple Oat Bread, Hearty Bread, and Herb Bread, all of which are also free of soy and any dairy products,” Ray Cooney said. “We are currently working on developing a vegan bread recipe. The market for gluten-free products is broader than most people realize, and I have seen statistics indicating that about 25 percent of Americans have some level of negative reaction to gluten, a mixture of proteins found in certain grains.” The bakery produces its breads, about half of which are organic, with flour mixes made on the premises. Other available products include bagels, sub rolls, hamburger buns, pizza crust, dinner rolls, blueberry muffins, quinoa muffins, carrot cake, cupcakes, granola bars, chocolate chip cookies, and blueberry crumb cake. “Every day the demand seems to grow, and the wider the availability of our products, the more people become interested in buying them regularly,” Cooney said. When the Cooneys began operation at Sonas Gluten-Free Bakery, area farmers’ markets were among the first avenues to get the baked products into the hands of customers; in recent months, area co-op food stores have also become regular wholesale customers.
That is a great idea.
ReplyDelete