BAKERY ON MAIN ANNOUNCES OVER $20,000 IN CELIAC DONATIONS
Gluten Free Company Funds Celiac Research and Awareness
EAST HARTFORD, CONN. – Bakery On Main donated a total of $21,771.75 in 2011 to support various organizations that provide the celiac community with awareness, education, advocacy and research.
The organizations Bakery On Main support are the University of Chicago Celiac Disease Center, the Celiac Sprue Association (CSA), the Celiac Disease Foundation (CDF), the Gluten Intolerance Group (GIG), and the National Foundation for Celiac Awareness (NFCA). In addition, Bakery On Main supported over 40 Celiac events nationwide in 2011 and already has 22 lined up for 2012.Bakery On Main is especially dedicated to supporting the University of Chicago Celiac Disease Center’s Annual Free Celiac Blood Screening for individuals who would otherwise not have access to this service and the Gluten-Free Care Package Program for newly diagnosed celiacs. CSA and CDF are non-profit organizations that are dedicated to helping individuals with Celiac Disease through education, awareness and support. Bakery On Main provided support to these organizations through participation in celiac awareness and educational events. Bakery On Main sponsors GIG events and makes donations to the organization’s Celiac Camps. Their mission is to provide support to people with celiac disease, gluten intolerance and other gluten sensitivities in order to live healthy lives. Bakery On Main works with NFCA to help them facilitate research, education, and early diagnosis. To support these goals, Bakery On Main sponsored a brochure with diagnostic testing information and a detailed symptoms checklist which was distributed throughout pharmacies, doctor’s offices and supermarkets nationwide. ABOUT BAKERY ON MAIN
Bakery On Main was founded in 2003 with a simple philosophy: food that’s good for you should taste good too. It all started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened to his Celiac customers complain about the taste of many of the gluten free options available to them. He thought that no one should have to suffer because of a food allergy or other special dietary needs, and made it his mission to create products that were good for them but taste like they aren’t.
Today, the company’s premium gluten free products are made in a 34,000 square foot manufacturing facility with state of the art quality controls and in-house gluten testing on every batch. Located just a few miles down the road from the original bakery, the plant maintains the same small bakery quality by continuing to bake in small batches. For more information, visit www.bakeryonmain.com .
They are an AWESOME company, so please check them out for yourself! :)