Every January, millions of Americans commit to feeling better, eating cleaner, and eliminating foods that don’t serve them, including gluten. Whether someone has a diagnosed sensitivity or simply feels better without it, one of the biggest challenges is sticking to those goals when favorite comfort foods feel off limits.
That’s where Éban’s Bakehouse comes in.
Crafted by award-winning chefs and military veterans, Éban’s Bakehouse creates gluten-free breads, cookies and baking flours that don’t taste gluten-free. Using clean, whole, non-GMO grains and a chef-perfected blend of oat, tapioca, brown rice and sorghum, their products deliver real bakery texture and flavor without chalky starches, artificial preservatives, or compromise.
From a truly cup-for-cup all-purpose flour to best-in-class cookies like Chocolate Chip, White Chocolate Cherry Oatmeal and Vegan Chocolate Chip, plus soft sandwich breads, buns and dinner rolls, Éban’s makes it easy to stay on track with New Year wellness goals, without giving up the foods people love most.
I absolutely love the cookies! I can’t even pick a favorite!
As CEO and co-founder of Éban’s Bakehouse, executive and pastry chef Michael Braddock leads with a passionate hand in the kitchen. With 30-plus years in the restaurant industry and a U.S. veteran, Chef Michael has owned and operated three of his own restaurants, has been featured in food and cooking magazines and appeared on numerous cooking shows on ABC, CBS, NBC, PBS and HGTV. Chef Braddock was one of Five Celebrated Chefs in America and selected by the National Pork Producers. He has also won many state and national awards in culinary competitions.
As he and his wife and co-founder Chef Adrienne Novak continue to grow their bakery, they are excited to develop new products for customers and to be able to provide a safe and rewarding work place for their hardworking, dedicated staff – always pushing the limits on how high quality, gluten-free food tastes.
Chef Adrienne Novak Braddock brings two decades of professional experience at country clubs, restaurants, inns, hotels and gourmet markets to her work co-founding and running Éban’s Bakehouse. Before founding the beloved gluten-free bakery in 2011 with husband Michael Braddock, Chef Adrienne took lead in the kitchen at Rocky Fork Hunt and Country Club, in Ohio, with a formative role as a corporate baker and pastry chef at Cameron Mitchell Restaurants. From baking tirelessly and delivering fresh gluten-free breads to local farmers’ markets to growing Éban’s Bakehouse into a 12,000 square-foot baking facility with breads selling out across the nation, Chef Adrienne has championed this better-for-you bread movement.
To learn more, visit Éban’s Bakehouse online or follow @ebans_bakehouse.
Self Disclosure: I received free samples to facilitate this post. Images and information were also provided.
