by Steven Doyle
For a majority of human beings that traverse across the planet the thought of a crouton is hardly worth mentioning. The breadstick you enjoy at any red-sauced Italian joint comes second nature, as does the biscotti you dunked earlier today in your morning coffee. However, for the gluten-intolerant these things are avoided and often times missed. For the gluten-intolerant child it can be disheartening not to enjoy a simple cupcake or slice of birthday cake.
When news scrolled across my desk this morning detailing the third location for Tu-Lu’s Bakery which has set up shop in the West Village in Dallas, these images of simple joy crossed my mind.
Owner Tully Phillips is a graduate of the Cordon Bleu in Austin and interned at Gramercy Tavern in New York City. It was about that time Tully was diagnosed at gluten-intolerant and started a trek to design a blend of flours that would translate well in simple pastries and baked goods.
Tully opened her first Tu-Lu’s Bakery in 2010 in the East Village area of New York City and later moved back to Texas to open her second location in Preston Center. Check out the new shop in the West Village in Dallas which is a source of vegan and dairy-free offerings as well as a selection of quiche and Panini sandwiches, special occasion cakes and more.
Find Tu-Lu’s Gluten-Free Bakery in the West Village at 3699 McKinney Avenue, Dallas.
i love to bake foods and someday, i want to own a bakery myself.^
My blog page
<a href=" http://www.foodsupplemendigest.com/low-potassium-symptoms/ “