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2010 Stanford University Celiac Conference

May 30, 2010

Last weekend, Crave Bakery was a featured vendor at Stanford University’s Celiac Conference.   The conference is a joint venture between Stanford and the Celiac Sprue Research Foundation, and brings in curious – and hungry – Celiacs from all over the region.  The last conference was in 2006, but the University hopes to make it a yearly event, as it has consistently been well-attended.  With the growth of the Gluten-Free food market, educational conferences for Celiacs will only increase in importance.

This year’s conference featured presentations on a variety of Celiac-related topics and Gluten-Free food issues.  Talks by nutritionists and educators, discussion forums on topics like feeding Celiac kid and teens, and a presentation on incorporating Gluten-Free menus in foodservice proved very popular with conference attendees.

Of course, delicious Gluten-Free food was in abundance.  Stanford Dining catered a wonderful, fresh, and gourmet multi-course Gluten-Free buffet lunch.  As a Celiac, it was wonderful to know that we were at an event specifically designed for us – the key point being, of course, that *everything* there was safe for Celiacs to eat.  When was the last time you had that experience?

Perhaps the most fun – and delicious – part of the day was the Vendor Fair, which Crave Bakery was proud to be a part of.  We joined about 20 other vendors, including nationally-known brands as well as many local, family-owned Gluten-Free food startups, all providing free samples of Gluten-Free goodies to conference attendees.  We sampled many of our products, including our classic Dark Chocolate Brownies, which are a consistent favorite with CF consumers.  Everyone loved their rich and decadent dark chocolate flavor and dense, fudgy texture.  Mama Z’s Chocolate Cake was a big hit, as were our Vanilla and Chocolate Cupcakes, and our Lemon and Apple Tarts.

We also provided many California consumers with their first taste of our new Gluten-Free, Sugar-Free Cheesecake, which is made with an almond meal crust and sweetened with natural sweeteners which are derived from sugar yet do not cause a spike in blood sugar, making them safe for diabetics to eat.  To say that the  Cheesecake was well-received would be a vast understatement!  It seemed that the whole conference was buzzing about it, as people kept coming up to our table saying that their friends had told them they simply must try the Cheesecake!   We’re so pleased and gratified with the result, as it really is indistinguishable from the cheesecake we all grew up loving.

It was a pleasure to be part of this event, and among so many other fine  producers of Gluten-Free food items, helping to show the world that sticking to a Gluten-Free diet does not mean missing out on taste at all!

We look forward to participating in the next Stanford Celiac Conference, and hope to see you there, too!

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