“Free-From” Business Spotlight: Beyond Bread, Gluten-Free Bakery and Cafe in London
During my trip to the United Kingdom last month I was lucky enough to visit Beyond Bread, which I’d heard was the spot to find the best gluten-free treats in London. I took a look at a few photos on their website and was immediately smitten. GLUTEN-FREE chocolate and custard danishes? Cupcakes? Cookies? Scones? Bread? Not just one sad loaf of white bread, we’re talking all types of bread, made with interesting gluten-free flours, including pumpernickel, sourdough, ciabatta, brioches, and more.
The verdict? 100 out of 100, Beyond Bread is worthy of all the praise it receives! During my visit I was also able to speak with the owner and founder of Beyond Bread Elena Golubovich about the most difficult item to make gluten-free, her hopes for the future, and even convinced her to share a signature Beyond Bread recipe!
We opened our first bakery in January 2015 after years of being interested in and inspired by gluten-free baking. We decided it was time to do it ourselves!
AFW: The name “Beyond Bread” implies that there’s more to bread than just wheat! Why is this an important part of your mission with everything that is created?
Beyond Bread: Our motto is “There’s more to baking than gluten” and we feel there are many grains and flours such as buckwheat, teff, cassava and chickpea that have been overshadowed by wheat and in many cases forgotten. These grains are often nutritionally better than wheat and have a more interesting taste, so we’ve taken it upon ourselves to experiment with them and create delicious baked goods that are naturally gluten-free.
AFW: In addition to your breads, you also have a wide variety of pastries in addition to a selection of savory lunch items (salads, sandwiches, quiches). Would you ever expand to dinner offerings as well?
Elena: At the moment we are concentrating on baked goods because they are the toughest to do really well. We get a kick out of producing things such as a gluten-free baguette that can compete in flavour and texture with its gluten-laden counterpart. That’s not to say that we won’t be expanding to other things in the future!
AFW: What has been the most difficult item to make gluten-free?
Elena: We’re battling with the perfect gluten-free croissant but we’re persevering! Of the products we’ve perfected, the pain au raisin has been the toughest.
AFW:Â You’re opening your second location! How will it be different than your first?
Elena: For one, it will be a bigger space! The offering will be very much like the Charlotte Place one, so pastries, cakes, sandwiches, salads and quiches. As we progress, we might make some changes depending on what customers are after. We like to be part of the local community so we’ll take some time to listen to the locals needs and wants.
AFW: What’s your favorite product offered at Beyond Bread?
Elena: Our selection of breads – its the basis of everything we do and its the thing we’re most proud of.
AFW: Do you have a simple gluten-free recipe you can share with The Allergy Free Wife’s readers for something they can make at home?
Elena: Yes! I’d love to share the recipe for one of my favorite items.
Beyond Bread Gluten-Free Lemon Drizzle Cake:
- 4 eggs
- 200g brown sugar
- 200g ground almonds (omit if you have a nut allergy)
- 100g polenta
- 200g butter
- Zest from 2 lemons
- Juice from Â½ lemon
- 1tsp baking powder
- Mix together the eggs, sugar, butter and zest until fluffy. Add the ground almonds, polenta, baking powder and lemon juice. Mix until everything is well combined.
- Spray a loaf tin with oil, sprinkle with ground almonds and put in the dough. Bake for 45 minutes at 190 degrees Celsius.
- For the glaze: mix the juice of 1 lemon with a few spoons of icing sugar (consistency should be syrup-y) and spread on cake. Decorate with ground pistachios (omit if you have a nut allergy).
AFW: The jam you serve from The London Jam Factory is delicious! How did you end up partnering with them?
Elena: We’re always on the lookout for small brands and startups to partner with. It’s important to offer something different in order to survive alongside all the big brands and help each other out. Working with brands like The London Jam Factory makes our stuff even more interesting.
AFW: What are your hopes for Beyond Bread in the future?
Elena: We’d like our gluten-free baked goods to be universally accepted as a delicious option for everyone – Coeliac, gluten-intolerant or not. And we’d like them to be widely available, so look out for more Beyond Bread locations popping up!
AFW: Describe Beyond Bread in three words.
Elena: Artisan, pioneer, wholesome
Visit Beyond Bread Bakery and Cafe at 2 Charlotte Pl, London W1T 1SB, United Kingdom.