Blog and Recipes
Fast Article on Tara as the co-founder of Origin Gluten-Free Bakery
Tara Black, the visionary co-founder behind Origin Gluten-Free Bakery, embodies a passion for baking and a commitment to inclusivity in culinary experiences. With an extensive background in the food and beverage industry as a chef and pastry chef, Tara recognized a need for delicious gluten-free options that didn't compromise on taste or quality. Drawing from her expertise and determination, Tara established Origin Gluten-Free Bakery, alongside then partner Marion Scott, in 2009, with a mission to redefine the gluten-free baking landscape. Armed with innovative recipes, traditional techniques, and a dedication to sourcing high-quality ingredients, she set out to create a bakery...
A quick history of Origin Bakery
Origin Gluten-Free Bakery emerged from a deep-rooted passion for both delicious baked goods and inclusive culinary experiences. Founded in 2009, in Victoria BC, by Tara Black and Marion Scott, the bakery was born out of a desire to serve people with dietary restrictions. Food is the center of culture and for many used in celebration. Origin was founded on the premise that everyone has the right to find joy in their food regardless of which foods they can not digest. With a commitment to quality, flavor, and health, Origin Gluten-Free Bakery quickly gained recognition for its innovative approach to gluten-free...
Why we use ALL of these ingredients
Incorporating multiple alternative grains in gluten-free baking offers a myriad of advantages beyond just meeting dietary restrictions. By combining grains like quinoa, teff, and millet, gluten-free baked goods boast enhanced nutritional profiles, packing essential vitamins, minerals, and fiber for overall health. These grains are also known to contain anti-inflammatory properties, aiding in reducing inflammation within the body. Furthermore, the diverse array of grains promotes healthy metabolism, assisting in the efficient breakdown and utilization of foods. This can lead to better digestion and improved energy levels. Beyond health benefits, the use of multiple alternative grains contributes to the rich and complex...
Where did the name “Origin” come from for Origin Bakery?
(See Disclaimer below)Origin’s signature “O” is an artistic rendition of the quinoa seed! We came up with the name ORIGIN because of the nature of the grains we choose to use to replace wheat for gluten-free baked goods. Some of these grains are among the group considered ancient grains. Ancient grains refer to a group of grains that have remained largely unchanged over centuries, retaining their original genetic composition and nutritional profiles. Some of the original ancient grains include: Einkorn: One of the earliest cultivated forms of wheat, einkorn has a simple genetic structure and is known for its nutty...
