I developed Delicious Without Gluten to be able to provide Delicious Gluten-Free Bread and Baked goods to the masses. With 2 children with Celiac Disease, this became my life's passion and purpose. We carry a full line of Breads and sweets that have taste and texture similar to their gluten counterparts. We sell to Foodservice and retail through distributors. We are Kosher (MK) and are Gluten-free certified by GFF. We are a dedicated facility with mass production capabilities.

For the past 2 decades I have had the privilege to experience creating, branding and running 2 bakeries. I took on the challenge of baking as my heart and life experiences lead me there. My kids not only had food allergies (which is why I started Mimimelon) but they also were diagnosed with Celiac Disease which is why I created Delicious Without Gluten. My passion and perseverance allowed me to experiment until I created the perfect delicious gluten-free and allergen free baked goods!I have built a factory with food certification in mind. Bought machinery and understand how it works with gluten-free doughs.Understand the art of mass production.Developed a bread line and a sweet baked line of goods.Created/developed products for other clients and co-packed them.Costed the goods and brought them to market.Made the goods Kosher and gluten-free certifiedMade the facility GFSI certified (Food safety – SQF level 2)Designed packaging, branding, sales specs and marketing materialsSold to Costco, Boston Pizza and opened many distributors in Foodservice and RetailI have a wealth of very specific knowledge. I am ready to help.What can I do for you? For now I am open to consulting. Gluten-Free and Allergen Food Consultant:• I can develop a gluten-free product for production• I can take your existing gluten product and create the best GF counterpart• Help you to mass produce it• Help you choose the right facility and understand the flow for food safety certification• Help you choose the right machinery for your gluten-free needs• If you have a restaurant or food facility and what to add a gluten-free space, I can help you to create this space and advise you on what is needed to keep it safe.• Teach you about allergens and cross contamination.

I am open to new opportunities• Blogger / Podcast• Television guest baker• Children and adult cooking/baking classes• SpeakerI have been a guest on Breakfast Television for years and presently a regular guest on Daytime Ottawa with Derick Fage. I have written for the Huffington Post, Celiac Newsletter, and had a blog for many years. I am presently in the beginning stages of writing a cook book. I have a Youtube Channel where I share my videos and a website where I share some recipes. I have given many baking classes over the years and will have a series of them coming starting February 2024. I have been a guest at Concordia University to talk about my Entrepreneur experience and I welcome teaching and sharing my knowledge.

Peanut-free baked goods were not readily available in 2009. I discovered my daughter had a peanut allergy when she was 2 years old and I needed to create baked goods that were safe. I became the creator and owner of this peanut free bakery. I developed recipes, made custom birthday cakes, cupcakes, decorated themed cookies, chocolate and candy. After a year of working in my home, I partnered up with 2 similar minded and complementary partners to create a manufacturing facility. We made the bakery Kosher and set into place some procedures and systems for a peanut safe facility. I sold my part of the business as my children were diagnosed with Celiac Disease and it was time for a new chapter.

As I graduated in Fashion at Ryerson University, I started my career in clothing design at President Stone. I learned the Macintosh Apple computer and created textile patterns and clothing designs which lead me to open up my own design company. I concentrated on clothing design and slowly moved into creation and development of food products, and finally branding and graphic design. I was a designer for 18 years with lots of creativity and passion for development of design and brought work for a staff of 3-5 employees.