One of my absolute favorite sans gluten spots on Long Island-Bare Naked Bakery- is turning one year old this Saturday, July 23rd. This is not your run of the mill gluten free bakery. In addition to cakes, cupcakes and cookies they also offer savory treats like panini sandwiches, salads, bagels, breakfast sandwiches, pizza, NYC hot pretzels and so much more. You can eat in the bakery or take it to go.
I was lucky enough to catch up with Bridget Brennan, Founder and President of Bare Naked Bakery to find out what inspires her. If you are on Long Island this weekend try to stop by BNB for some fabulous festivities and guest speakers (myself included). Go to www.barenakedbakery.com for more information. See you there!
1. What inspired you to open Bare Naked Bakery, the gluten free restaurant and bakery in Long Island New York?
Six years ago my sister got diagnosed with ulcerative colitis and then later with crohns disease. Before the doctors finally diagnosed her, I watched her go through living hell with her body. She went to doctors over and over and none of them made the connection between what she was eating and how she was feeling. It became clear to me that her outbreaks would be less frequent and more manageable with the absence of gluten in her diet. Now, I am not a doctor but I do believe that our bodies are the most sophisticated pharmacies in the world... we just have to listen to it!
I had always believed in the power of nutrition and was fascinated by the ability of food to heal the body and also to destroy the body.
During this time I was dealing with my own digestive discomforts. Although my symptoms were on a much smaller scale and mainly involved bloating, cramping and increased appetite, I made the decision to eat gluten free as well. The feedback from my body from the removal of gluten was astounding and enough to send on a mission.
I learned quickly that although there were gluten free options, no one offered a gluten free “normal experience”. I feel this is extremely important for people (especially children) to have at least one place in there life to go to and feel “normal” around food. That was the inspiration that started it, but I get inspired every day when I see the positive impact it has had on others (especially children).
2. What other types of food allergies do you accommodate at BNB?
Our facility is 100% gluten free and 100% nut free. And 60% of our menu is also dairy free. Our Executive Baker Jaclyn Messina has had a tremendous hand in creating our dairy free items among many other things in the bakery.
3. How long did the process take from BNB being an idea until the day you opened BNB’s doors one year ago?
I started the original Bare Naked Bakery at my mom’s farm in East Meadow. I had a small space with tons of fresh ingredients to experiment with. At the time there were a lot of nay sayers who were unfamiliar with gluten free and skeptical about the growing need for it (those people still exists but much less now or maybe I’ve just gotten really good at tuning them out...lol). I kept it a secret until 8 months later when I opened the Bellmore, New York, Bare Naked Bakery.
4. What has been the most rewarding experience for you over the past year of business?
Our guests without a doubt. There is nothing like seeing a kid come in screaming.. “Oh my God mommy can I really have anything on the menu??? Really???? Anything?” On my hardest days, when I witness this, I’m reminded of how important what we are doing really is.
5. What is your favorite savory menu item at BNB? Favorite sweet treat at BNB?
I love our Rueben Panini, Pizza (by the slice), or Grown Up Grilled Cheese on a salt bagel. I also love our NYC Soft Pretzel warmed with a side of honey mustard dressing. Our Black and White Cookie and brownies are phenomenal.
6. How do you determine which items make the daily menu? Specials menu?
Our Executive Baker, Jaclyn Messina plays an incredible role in our menu and bringing it to the table. When her and I get together we get super creative. It usually starts with the foods we miss the most and then we create magic from there. We started doing a farmers market every weekend in our parking lot, so now our inspiration comes from whatever produce they have fresh that day.
7. What do you see in the future for BNB?
We are working towards becoming a national franchise and landing some pretty huge wholesale accounts as well as distribution. Since most of what's being done is brand new to the industry, I think the sky is the limit!
