more on ANNE HOYT & TAYLOR NICHOLSON

WHEN DID YOU DECIDE TO GO FULL TIME INTO THE GLUTEN FREE BAKING BUSINESS?

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6301 Gaston Avenue Suite 820 • Dallas, Texas 75214 PH: 214.823.5885 FX: 214.823.8866

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TN: In November, I quit my job in litigation consulting AH: And I quit my job in banking in May, and we started giving lots of products away around the holidays, getting feedback, and getting things in order to open up shop, which we did, part time, in May. The original shop in Lake Highlands, where we are only open Tuesdays, is temporary. We are looking for a permanent space, but we know we want to stay in Lake Highlands. The people here have embraced us. It has been wonderful. And we are very excited to have been asked to participate in a national gluten-free forum this summer at the Gaylord Texan resort. We will be the only Dallas business in attendance. We expect to gain a lot of exposure and expand the business in upcoming months.

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WHAT’S YOUR SECRET TO MAKING THE GOOD-FOR-YOU STUFF TASTE SO GOOD?

TN: A ton of trial and error. AH: My obsession is making things taste as good as possible, even if that means adding a little extra sugar. Taylor likes things to taste great, but she is also intensely focused on making items as healthy as humanly possible. We make a good brownie, and it’s the healthiest brownie you’ll ever have.

I WOULD IMAGINE A SHOP LIKE YOURS WOULD PUT THE FUN BACK IN FOOD FOR SOMEONE WHO CAN’T HAVE GLUTEN, NO?

AH: We already have some good stories — a lady stood in the store one of the first mornings we were open and watched us for several minutes. She approached us and asked, “So what items are gluten free?” to which Taylor and I simultaneously responded, “All of them”, and her eyes just lit up. It was like a kid in the candy store. Food is such a social part of our lives, when you have to eat different from everyone else, you feel separate in a way. TN: We want our food to be something the whole family will love, regardless of their diet.

—CHRISTINAHUGHES

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