GLORIOUSLY GLUTEN FREE

An old English proverb says, “Necessity is the mother of invention.” In the case of Paul Mehl, the need to find good food to eat that did not irritate his body’s gluten sensitivity became the springboard for his work developing alternative flour blends. Mehl has been described as “the Thomas Edison of gluten free” referring to his tireless work, despite many failures, that eventually led to success in creating a proprietary flour blend providing customers with an excellent product they can use to bake homemade bread, rolls, cakes and cookies.

Mehl was not alone in his journey. The Mehl family of Fargo, including parents Thomas and Judy, with their five children, Paul, Patty, Matthew, John and Mark, each to some degree exhibited symptoms of gluten sensitivity or gluten intolerance also known as celiac disease. Although the symptoms were undiagnosed for years, in hindsight, the family can see that the signs were evident in each of their lives. When they switched to gluten-free eating, they noticed instantaneous improvement.

As young adults they began the journey of seeking to find a good variety of food that they could eat. That journey eventually led brothers Matthew and Mark to commit to the exciting adventure of opening a gluten-free bakery featuring products made from Mehl’s flours. In the midst of the journey they became acquainted with Brenda Levos, an independent consulting and design business owner. Levos’s expertise in graphic design was useful in creating attractive packaging and signage. Her knowledge of business and experience in entrepreneurial start-ups was exactly what the Mehls needed, so as a way to pay for her services, they invited her to join them as a co-owner in the business. According to Levos, “As a business partner, I sort of got adopted into this family.” Although Brenda does not have gluten sensitivity, she is very conscious about eating healthfully and is excited to help the business flourish. She offers different perspectives about business decisions and consistently challenges the team, to “not only make products that taste good, but also make them look good!” One glance in the well-stocked display case shows that her ideas have been embraced. The shelves are full of breads, bagels, English muffins, take and bake pizzas, soups and some of the most beautiful cupcakes you can imagine.

Since opening in early 2015, Mehl’s Bakery has met a unique need in the community by providing a wide variety of delicious gluten-free baked goods. Because some of their customers have multiple food sensitivities, Mehl’s is also nut free and produces some products that are milk and egg free. As Matthew explained, “What we’re selling is peace of mind.” People with gluten intolerance can select any product in the bakery and be assured that it will not make them sick. The impact on other people’s lives is one of the most rewarding parts of owning the bakery. “It is common to have new customers shed tears of gratitude as they tell their story of past frustration while searching for food that is both gluten-free and delicious.” A huge compliment for Mehl’s staff is when someone exclaims that “it actually tastes just like bread!”

As they look to the future, the owners of Mehl’s bakery are full of goals. They hope to add a few more tables to create an inviting space for diners to enjoy lunch. Beyond their bakery, bread products can currently be found in local grocery stores and school cafeterias. They hope to expand their range into several states and Canada in the next few years. In addition, they may seek an agreement with a large chain store to become the manufacturer of their private label glutenfree flour. “ The future is full of possibilities. One of our important tasks will be to control growth so that we maintain excellent quality and consistency,” said Levos.

As Matthew explained, “Our mission is to produce high-quality, reasonably priced food products that taste so good that the whole family will want to eat them, not just those with gluten sensitivities.” [AWM]

IF

YOU WANT TO LEARN MORE,

check them out online at www.mehlsflour.com or drop in at 1404 33rd St. South, Suite D in Fargo. They’re sure to make you feel welcome.