At his bakery in Burlington, Tristaun LeClaire bakes delicious gluten- and allergen-free breads. He uses whole, healthy grains and a mild sourdough starter.
Tristaun began baking as a chef in college. A job for a naturopath at a health retreat led him to explore alternative ingredients and whole, unprocessed foods. Years later, when his young son developed an allergic reaction to gluten, Tristaun worked out a recipe for bread that his son could enjoy. He used whole grains along with a mild sourdough starter to add depth of flavor. He began selling loaves through the naturopath, and people loved the breads.
Tristaun partnered with his brother Devaunt, who has a business degree, to start a bakery and expand production. Tristaun spent over a year perfecting his recipes to get a consistent product that wouldn’t collapse. In addition to tasting great, the loaves are large and round, with a good texture. They’re filled with whole grains, in line with the company’s mission statement, which says that their “ingredients are foods in their most wholesome and natural form, as close as possible to the way we find them in nature.” Tristaun uses organic ingredients whenever they’re available. The breads are gluten free and “Top 8 Free”—free of the top eight allergens—and also nonGMO and vegan.
“The best things in life are good for you,” says Tristaun, quoting his mission statement. “We produce products that bring this truth to everyday food, making foods more extraordinary by making them more basic.”
Visit Simple Kneads online at https://www.simplekneads.com/.