HaleLife Bakery’s three locations in Tampa Bay, owned by Laura McCutcheon, act as a sweet safe haven for those with dietary restrictions who want to eat out and feel normal, but it did not start that way.
Originally, the bakery was a gluten-free learning kitchen and support center where people could come and learn how make safe treats at home. However, due to demand from those who taste-tasted what was being made at events and asking if the items were available for purchase, McCutcheon left skepticism behind and was convinced to open for retail sales.
“They were like, ‘You should start a bakery,’ and I was like, that’s great, but I’m not a baker so I’m not sure how we’re going to do that,” said McCutcheon. “Actually, one of the people that was volunteering at those events, she was a professionally trained pastry chef, so we sat her down and asked her if she was interested in developing recipes, and she’s actually our head pastry chef today.”
From humble beginnings, HaleLife has been recognized for being a Best of Tampa Bay and received an award from PETA for its animal-friendly menu.
Allergens were always at the forefront of the bakery, as both McCutcheon and her son have celiac disease, which is triggered when eating gluten, making them just two out of the 3 million Americans who have it. They are a part of the global number of those affected, which is doubling every 15 years. McCutcheon also includes cow’s milk in the list of allergens that the bakery caters to as the compound is similar to that of gluten and can actually mimic it in the body, potentially causing flareups to those with gluten sensitivities. They also bake in a peanut- and tree nut-free facility.
“In terms of eating out at restaurants, you’re pretty much rolling the dice,” said McCutcheon.
To protect employees, customers and the food itself, the bakery has strict regulations for what can enter the building and how the baked goods are made. No foods with gluten are allowed within the premises from workers or customers, and all ingredients are checked to see if they follow the bakery’s restrictions as well. McCutcheon also is selective on what equipment is used in the kitchen, only buying brand new items rather than ones that have been used, like some restaurants do.
“You can do your due diligence and vet as best as you can,” said McCutcheon, “But it really comes down to who’s in the kitchen and how much precaution they take, and it’s just really, really hard actually to find places that are truly safe for someone with celiac, especially.”
HaleLife Bakery has locations in Tampa, St. Petersburg and Clearwater. More information on store hours and menu is available on its website.
Credits
Reporter: Jorgelina Manna-Rea
Anchor: Gabe Glassman
Show Editor: Antonio Delucca
Producer: Victoria Crosdale
Web Editor: Jelena Milosavljevic
