Be it for religious, dietary or personal reasons, many people find that they cannot enjoy a lot of the tasty treats that others can.
A new business in Indiana is about to change that for those with special food needs.
Yummy for Every Tummy Bakery, which opened at 734 Philadelphia St. on Tuesday, is a vegan, gluten-free bakery that aims to provide delicious baked goods to those with specific dietary requests.
[PHOTO: Angela Jim Bartek have opened Yummy for Every Tummy Bakery at 734 Philadelphia St. in Indiana.]
The bakery, owner Angela Bartek said, has two different sides.
“On one side, it works for people that are vegan,” she said. “On the other, it’s for people that have food allergies. It just works out that you can come here and feel pretty good.”
Veganism is the practice of abstaining from the use of any animal product, while being gluten-free means that the item lacks gluten, a protein found in rye and grains.
There isn’t an option in the area, Bartek said, where those with these specific needs can get items like this.
“We had a big response from people that are vegan,” she said.
The dream to open a bakery began about four years ago when Bartek took a Wilton Cake Decorating class at Michael’s craft store.
“Instead of using the box mix,” she said, “I was making them from scratch and bringing them and I thought, why don’t I do this all the time?”
Previously, Bartek worked in tech support and said she didn’t like the fact that she didn’t have anything to show for what she did.
Thus, the push began to begin her own bakery.
The first step, she said, was concocting recipes.
“I had to spend a lot of time trying to formulate everything … the hardest recipes to do are the cookie recipes.”
It took more than a year to put together all of the recipes for the bakery’s many treats — cookies, cakes, cupcakes and more.
Bartek has a lactose intolerance, so she found throughout the years that making and finding vegan baked goods was easier than finding those with only eggs in them. That, she said, is how she got interested in what she calls “alternative baking.”
She even concocted some of her recipes with concepts she learned in molecular astronomy, such as the use of agar powder that’s suitable for those practicing veganism.
As far as the recipes go, it’s not so much the taste, but the texture of the product that Bartek tries to replicate in the vegan or gluten-free versions.
Just to name a few, the bakery offers treats in almond and allspice, chocolate and amaretto, spice mix and pomegranate, lemon and rosemary.
Next, Bartek and her husband, Jim, began working with Carnegie Equipment to outfit the bakery, which originally was planned to be opened on their residential property in Indiana, in an external building.
When they decided instead to lease, they found the location on Philadelphia Street, most recently occupied by Madre’s Mexican Restaurant.
Renovations to the property began in October, with only a three-compartment sink and gas hookups for the Barteks to work with. All of the rest of the equipment was purchased and installed by the couple, both 32.
Since Tuesday, the Barteks have heard a lot of praise, especially on their Facebook page, regarding the opening.
“I’ve actually been looking forward to the YFET bakery’s opening,” said Beckie-Ann Galentine, of Indiana. “Many feel excluded with gluten or dairy allergies and a place that takes all of the precautions to make accommodations for those people is very exciting.”
Valentine said she’s never had the option to purchase vegan sweets and baked goods before — she’s always had to make them herself.
“The chef behind YFET is obviously very talented and creative. I love the fresh atmosphere and the feeling of comfort. I trust them to provide me with options that fit my lifestyle,” she said.
The bakery is open Tuesday through Thursday from 10 a.m. to 7 p.m. and on Friday from 10 a.m. to 8 p.m. In addition to offering items for sale in-store, there is a list of orderable items available. The bakery can also do large orders and deliveries for events.
For more information, visit yfet.net.