In 2006, Yochanon Katz went looking for gluten-free snacks his two kids with celiac disease would actually want to eat. What he found was uninspiring, so he started baking. His kitchen became a test lab, and his kids and their friends became the tasting panel, which meant the feedback was honest. Other parents started knocking on the door, and Yochanon began packaging what tested best, first for neighbors and eventually for a growing list of customers. In 2014, he moved production into a certifi
In 2006, Yochanon Katz went looking for gluten-free snacks his two kids with celiac disease would actually want to eat. What he found was uninspiring, so he started baking. His kitchen became a test lab, and his kids and their friends became the tasting panel, which meant the feedback was honest. Other parents started knocking on the door, and Yochanon began packaging what tested best, first for neighbors and eventually for a growing list of customers. In 2014, he moved production into a certified facility.
The list of things left out has grown over the years, as friends with other allergies asked. Beyond gluten, the products are made without dairy, tree nuts, peanuts, sesame, or fish, and being kosher, without crustacean shellfish. Some are made without eggs and soy as well. There are no preservatives either. That choice keeps most items in the freezer, which is inconvenient, and Yochanon made it anyway.
VIEW MORE ▼
