The holidays are a wonderful time of the year when friends, family members, and sometimes strangers gather to give thanks and appreciation for hope and happiness. Over the next couple weeks we would like to provide more information on tips and food facts that may make it fun for the holidays. We invite you to share your ideas and we will share some of our own. New Grains Gluten Free tortillas can be more than a tasty meal time item. Have you considered using a cookie cutter to make a decorative shape for a grilled cheese sandwich, quesadilla, or even fry up strips and salt for chips? Yumm! Please share your festive ideas.
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, firstname.lastname@example.org
Adam Leffler, COO, Adam@newgrains.com
Roxanne Weir, CMO, email@example.com
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 firstname.lastname@example.org.
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.