Talking about bakers, let's not forget Molly B's Gluten Free -- Fran (left), Michael (right) and their daughter Sherri (not

Apr 28, 2015

Michael and Fran left the wild and wooly world of stockbrokering to start Molly B's in May 2002 -- that's nearly 13 years ago -- after Fran had a dream to make her grandmothers jam. Within a week of having the dream, they had orders from Whole Foods Market, The Big Carrot, Four Seasons Health Food Store and more. Not long after this, Fran found out she was gluten-intolerant, and the whole family discovered this soon after as well. Needing to eat, we switched our focus to gluten-free - with a philosophy of always making clean food - always gluten-free, always non-gmo, as organic as possible, never using any additives, preservatives, 'flavourings' or 'colourings', or fillers. FRan said "We launched our gluten-free line at the Waldorf, as you likely remember, and Michael started making his crepes at that time .... which has now evolved to add our gluten-free pizzas (as shown in picture from Dec. 2014), breads, buns, and a large assortment of baked goods". Their latest is a new line of muffins (photo at left). They are: (all gluten-free, wheat-free, dairy-free, corn-free, soy-free, canola free and some are vegan - no eggs and some are no sugar added) -- Blueberry Streusel Muffins, Chocolate Chip Streusel Muffins, Cranberry Raisin Streusel Muffins, Vegan Banana Muffins, Vegan Banana Chocolate Chip Muffins, Sugarless Fruit Muffins. By way of explanation, Fran said, "We have had huge requests for us to punch up the variety of our muffins (which usually sell out ...) so we decided to do just that." See our website for a list of which vendors will be at the Village Market this week: - R

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