New Grains Gluten Free Bakery, LLC is a family owned and operated. We opened for our first commercial delivery March 2011 being manned by Tim and Nicole Lawson and their 4 oldest children, Chelsea, Cassandra, Chandler and Cameron and one intern in the bakery. The Lawsons are native to Utah, even going as far back as through the Utah Pioneers, Pratte and Kimball lines.
We operate in a 100% dedicated gluten free facility. We mill most of the flour we use, milling 8,000 pounds of grains on slow months. We have produced over 90,000 cookies in the last nine months and this is only one of our lines without any large national accounts, done through internet sales and the local area.
We manufacture the #1 sold naturally aged gluten free sourdough. Our products are tested and certified gluten free at the maximum levels of below 3 to 5 parts per million by the Celiac Sprue Association.
We have expanded out facility 4 times in the last 18 months to accommodate the growing demand for our products. Our facility is approximately 2,100 sq feet. Based on the first quarter, projections for the year, with no new major accounts (which we just secured two and working on others) is 418% in two years. We have 15 employees.
When we first opened, BYU AdLabs and UVU Woobdury School of Business did studies on our company and both projected that we would be a 100,000 million dollar company within the next five years.
We are in over 160 retail and food establishment across 13 states with no national distributor. We have been approached by companies all over the country including, but not limited to, Wal-mart, Costco, Winco, General Mills and other regional and national accounts. We have been contacted by groups and individuals to open satellite bakeries in Laguna Beach California, Sacramento California, Dallas Texas, Israel, Spain, England and Finland.
And the story is just beginning…….
Gluten-Free Culinary Institute Fundraising Project
The Celiac Sprue Association announces a joint fundraising venture with New Grains Foundation. New Grains Bakery is a continuing CSA Recognition Seal Member and an advocate for the CSA and celiac community. New Grains Bakery, through its Foundation, is in the process of launching the first ever premier dedicated gluten-free culinary institute. The CSA and the Affiliated American CSA Foundation support this mutually beneficial joint venture.
Please consider supporting this project. Let us raise the bar on education, knowledge and understanding of the gluten-free lifestyle.
First Exclusively Gluten Free Culinary Institute in United States is Announced
PROVO, UT: New Grains Gluten Free Bakery announced today that it will be creating a, first of its kind, culinary arts institute dedicated exclusively to teaching gluten free culinary arts. Through the Gluten Free Culinary Institute, New Grains Foundation partners with CSA and AACSA for curriculum development, and continuing educational support. In pursuit of excellence and wellness, instructors will teach and mentor students how to create delicious, healthy gluten-free cuisine and prevent cross contamination in the work place and at home. Health experts will educate the students on the impact gluten causes the human body. As part of the institute, New Grains intends to create a training Bistro that will offer a dedicated gluten free experience to the general public, operated by institute staff and students. New Grains has in its plan, specialized training available at the institute for restaurant staff, schools, bakeries and the general public onsite as well as online. This project will require 3000 sq feet and additional equipment to become a reality with a groundbreaking June 1st, 2013.
New Grains Executives anticipate that the new Gluten Free Culinary Institute will increase awareness and education throughout the Nation. The goal and focus is to accelerate the building of the Gluten-Free Institute to keep up with the ever growing demand for a gluten free lifestyle. This special fundraiser will be orchestrated through Kickstarter. Limited edition rewards and opportunities are offered to supporters. Learn more about the project and make a difference today.
View the promotional video on the Kickstarter Website
“Gluten-free” definition for voluntary labelling of foods has arrived at the White House.
New Grains Gluten-Free Contact Information
To learn more about the fundraising efforts or the Gluten-Free Institute, please contact:
Tim Lawson, CEO/Founder, email@example.com
Adam Leffler, COO, Adam@newgrains.com
Roxanne Weir, CMO, firstname.lastname@example.org
We are a proud sponsor and endorse the Utah Valley University Culinary Arts Institute (http://www.uvu.edu/ca/) , where the future chefs of the world are developed. It has been our pleasure to work together and look forward to the strengthening of our relationship as our New Grains Gluten Free Culinary Arts Institute becomes a reality.
We would like to extend an invitation for TWO of our loyal New Grains family and customers to attend the UVU Culinary Arts Institute Annual Gala on Friday, February 8th at 6:30 pm, where you will wine and dine at the New Grains Corporate table, be part of the discussions for the future and taste some of the most incredible culinary creations. Of course, gluten free options will be available. Each seat is valued at $75 and we have a seat waiting for you!
To enter, please send us a picture of you and your favorite New Grains gluten free product telling us how New Grains enhances your life. Post pictures and comments to our Facebook page at http://facebook.com/newgrains or you can email them directly to email@example.com.
Thanks for sharing the love and spreading the word about New Grains and our giveaway!
Stay tuned for more exciting news about the upcoming 100% dedicated gluten free culinary arts program coming soon!!
This is an article that just came out on European gluten free market.
You can click on this link for the report. This is the response from our CEO/Founder to the article.
This story is not based in medical fact only supposition or beliefs. There has been little to no testing with people in the US that have Celiac’s Sprue. There are 4 types of Celiac’s Disease. 1 Non-Celiac Gluten Sensitivity, 2. Non-Refractory Celiac’s Disease, 3. (RT1) Refractory Type 1 Celiac Sprue 4. (RT2) Refractory Type 2 Celiac Sprue. Within the US it is illegal to do medical testing on a person know that it is a life threatening illness and will cause death. Celiac’s Disease is not an eating disorder. It’s a life threatening Auto-Immune Disease. It is my belief from all the medical research and references I have done that Celiac’s Disease is progressive in nature. The final Stage of the Celiac Journey is Refractory Type 2 Celiac Sprue. Once it gets to this stage the Auto-Immune response doesn’t stop until all the mini-villa are gone in your GI track. At that point your organs will not get the nutrition needed to support your major organs and they will begin to shut down, slowly and painfully. I know since I have RT2 Celiac Sprue. According to the MAYO Clinic there is nothing that can be done for me now that the Celiac’s Disease has become progressive. In my Company New Grains we do not accept any product to be tested above the current min. consistent standard of 5 ppm. This is the max sensitivity that can be consistently tested at this point. All our products were tested to be undetectable. which means they are all below 4-5 ppm. This is the only threshold that we as members of Celiac’s Disease should ever accept. Refractory Type 2 Celiac’s Sprue is 10 times more prevalent in Europe than in the US or Canada. The obvious reason is because Europe is slowly poisoning the people with Celiac’s Disease every time they eat. It is the only logical conclusion. In addition until Jan 2012 Europe stated that the “SAFE THRESHOLD” is 100 ppm. Now they say 20 ppm. Let’s all take a minute to call this what it is. A lie being perpetuated for Capital Gain. To guarantee that the New Grains products are below detectable levels of 4-5 ppm it costs more. If we here in the US allow off shore Manufacturers to flood our country with Gluten-Free products that are not truly Gluten-Free we will be accomplishing 2 things. 1st we will knowingly harm millions of our citizens that count on us to do the right thing and protect the integrity of the labeling process. 2nd we will directly challenge the basis of what this Great Country was founded on and how true quality control is accomplished, Free Enterprise. Don’t sell out to international corporate interests that only care about the money they are making rather than the health and welfare of those that truly are suffering with this disease. For your consideration!
Timothy W. Lawson CEO/Founder
New Grains Gluten Free Bakery LLC
Changing peoples lives
One Loaf at a time!
766 East 2950 North
Provo, Utah 84604
(801) 687-5151 MB#
Chloe is one of our biggest mascots here at New Grains Gluten Free Bakery. She is daughter of our owners, Tim and Nicole Lawson. She is 10 and she has Celiac Disease. Chloe is one of the 5 reasons Nicole started to master gluten free baking in the kitchen 7 years ago. Little Chloe got sick last week and Nicole found this letter on her nightstand that night. It was unsolicited and touched our hearts. We wanted to share.
Feel free to leave a comment here for Chloe.
Chloe’s story isn’t unique. There are children like Chloe all around the nation and world and unfortunately, a lot of them don’t know why they are getting sick.
It is our mission at New Grains, to provide education to those looking for solutions and to provide good tasting, safe, gluten free products to those that choose or must eat gluten free. Thanks for being a part.
I love all of our New Grains Gluten Free products, Nicole, but our head Executive Chef, went back to the kitchen and created the most amazing, gluten free English Muffin alive! These are soft on the inside, but have a crust that is tough enough so there is a little pull back when you take your bites. It is so moist, that you hardly need to add the butter, but I find myself being generous with the butter and honey. When we make our Egg Muffin Sandwiches, the muffin holds together to the very last bite. English Muffins like this are one of the things we have missed at my house. –roxanne
We are rolling them out into our stores now, but you can ask your store manager to carry them if they aren’t in your store already. Or, you can order direct from our bakery at http://www.newgrains.com. When you order direct, they are usually shipped the day they are made and you usually get them by the second day. Still fresh, and oh so good!
Pick up yours at your local store or order online at http://www.newgrains.com.
Dear Celiac Sister or Brother,
I do understand your thoughts and concerns in this matter. I thought long and hard about the issues that are surrounding this case in depth. I wanted to personally respond to your concerns not only as the CEO of New Grains but as a member of the Celiac Community and as a member of the National Board of Directors of the CSA. I too personally do not like the litigious nature that this great Country has gone toward. I am a firm believer in resolving things as adults, calmly and logically reasoning out the best ways to create a win/win for all parties involved. I personally know Senator Hatch now for many years. As most people do when they are concerned about issues of State they call their Congressmen or Senators to ask for their assistance. This issues is not, “a single person’s personal desires” as the spokesman for Hatch said. To try and down play these issues by making this comment was offensive to the whole Celiac Community. This issue, as you know, affects millions of American of all ages, genders and ethnicities. After 6 months of calls, emails and messages there are very few alternatives other than legal to bring pressure to bare on the person or persons responsible for the what I believe to be the miss-use of federal tax dollars for things so far less significant than the processes, testing and ultimately the labeling of Gluten Free Products in this Country. As you probably know I have Refractory Celiac Sprue which is irreversible and now progressive. Please understand that I am not spending my time, money and effort on this issue to merely satisfy me ego and misplaced anger. It is for people like you, my children, our grandchildren and so on that I have chosen to take this cause on. My health is failing every year. At some point I will no longer be, but, I will not go quietly into the night knowing that I could have done more to protect those with Celiac’s Disease and didn’t.
It has been often said, The most egregious atrocities have been committed against mankind, because good people stood by and did nothing!” It may not seem to you or others that this issue is truly egregious in nature. However, I get call after call on my personal cell phone of parents struggling to save the lives of their children with Celiac’s Disease and desperate to find answers. Your version of the Celiac’s Disease may very well not be as sensitive as some of the others that have joined me in this cause. If this is the case then for that I am truly grateful. I know how much I suffer every day and will continue to suffer till my life is over. I know what I am facing with the MS, Early onset dementia and other things that have risen as complications of my type of Celiac’s Disease. I would never want a person especially a child to ever suffer half of what I do every day. So you see, it truly I have now ego in this fight. This is not in any way for me but for those that can’t stand and be heard. I can share with you that in the end whether or not the case is dismissed, the ripple effect will be felt and the much needed attention and soberness of this issue will be heard.
I believe that most politicians when they get started have the best of intentions and have a general altruistic myopic view of the world. After time, even good people put into positions of compromise find that they have become part of the problem that they swore to the voters they would change. I have no issues with Orrin personal. I met Orrin back in 1998 when he was running for his 2nd term for US Senate and I was running for Utah Governor. In answer to your question about why Hatch. In order to have legal standing to file a suit the issues must pass various thresholds. 1st there has to be a sincere belief that there has been a problem that rises to the level of “At Issue” as in the US Supreme will not review the constitutionality of a law unless the issues has risen to the level that they have to adjudicate it. 2nd is if you have legal standing as a person harmed in the action. 3rd is what legal jurisdiction are you in? (Criminal, State, Federal, Civil etc…) Once all that has been determined then you must determine who (you have legal affiliation with) is responsible in a very specific sense. Not just to through a very wide net and ensnare anyone and everyone that would be casually involved but the very narrowed focus of who you can asses blame. Since Orrin is my personal legislative rep of who has refused to address the issues when many opportunities were given is the one that meets that narrowed criteria. Many people including the Utah Attorney General have asked me the same questions, Why Orrin? My answer is the same now as before. He was brought into this issue because of his own personal refusal to address or respond to these issues. The CSA Exe. Chairman actually was in DC earlier this year. I asked Mary to take time out of her busy schedule to stop by Senator Hatch’s office to discuss some of the issues concerning to the Celiac Community. She did as I asked and when she got there she was turned away. I told the Hatches staff that Mary Schluckebier is the Exe. Dir. Of the Largest Celiac Support Group in the US but I can only surmise that my efforts were in vain.
As you can see I have done so much more in preparation to this issue than just go file a lawsuit. Every effort has been made to assist the Senators and his staff in being educated on the issues at hand. The FDA is soon to release the rule allowing things to be Certified as Gluten Free when they truly are not. This means that people will get sick and may even die. That is a problem that I refuse to be part of. On the moral Mandate issues for the FDA They are to protect the citizens of this country from harm. Allowing gluten to be present in a Gluten Free Labeled product is in direct violation of that mandate. By the FDA’s own reports; 1% of the Celiac Community will have an autoimmune response at .02ppm. the FDA is being forced to adopt a standard of 20ppm which based on simple linear math means that 100% of all of the Celiac community will have an Autoimmune Response. Put into simple language is pain, suffering and death! These are not complicated issues to understand or verify.