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FRENCH CUISINE GOES GLUTEN-FREE WITH NEW BAKERY

PARIS -- The country's first gluten-free bakery opens in the capital to
democratize traditional French pastries by making them available to those
searching a gluten-free diet.
Written by Bryan Pirolli, Correspondent (Paris) on Feb. 1, 2012

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PARIS – Cream-filled sugar-packed wheat-laden French pastries, a staple of the
country’s culinary scene, are now available to those with gluten sensitivities. 
François and Marie Tagliaferro launched France’s first gluten-free bakery in
Paris, called Helmut Newcake, bringing traditional French pastries to
gluten-intolerant customers.



Many people suffer from gluten-allergies.  A more severe intolerance is Celiac
disease whereby consuming wheat can interfere with the digestive and
developmental processes in the body.  With an estimated 1% of both British and
American populations suffering from the disease, and even more with less severe
allergies, shops catering to these no-wheat consumers have been widespread in
the English-speaking world.  In France, however, gluten allergy and intolerance
remains underground, little publicized, and poorly catered to in the French
culinary world.  French pastry shops are never equipped to provide pastries for
those who can’t stomach gluten.

The Tagliaferros are changing all that.  After discovering that she was a Celiac
at age 20 while studying to be a pastry chef, Marie Tagliaferro and husband
François decided to confront the problem head on instead of running from it and
forgoing their passion.  While living in London, the idea of opening a pastry
shop became enticing.  “There is nothing 100% gluten-free.  We were disappointed
by the gluten free products in France,” François said.



So after scouting locations and nearly giving up, the couple found a storefront
on rue Bichat in a less-traveled part of Paris and Helmut Newcake was born.  The
trendy Canal Saint-Martin neighborhood has been a host to food joins boasting
organic pizza crusts, healthy smoothies, and high quality bread, so the address
seemed right.  Still, tucked away on a street with no pastries to speak of, the
couple was optimistic. “There’s not a lot in this neighborhood,” Marie said,
“and you need to cross the canal to find good pastries.”



“We knew it would work here,” her husband said.

With a name punning famed photographer Helmut Newton, Helmut Newcake is putting
a few spins on traditional recipes.  Their pastries, entirely made by Marie in
the kitchen, are vamped up gluten-free versions of classic French pastries with
certifiably gluten-free products. Varieties like cream-filled réligieuse, lemon
meringue tart, canelé, and almond tart fill the display case visible when
customers walk into the shop.



The gluten-free pastries hold their own next to the other pastries around the
city, attracting customers who don't even realize they are specialty items.
 “The goal is to show you can gluten-free with pleasure,” François said, “and
it’s not a punishment.”

They also stock English gluten-free goods for locals to purchase, since the
French market often poorly represents and packages gluten-free goods.  “We try
not to give the impression that you are buying medicine,” he said.

For the couple, an unexpectedly large number of customers have been coming to
the store.  While the percentage of gluten intolerant French remains unknown,
Tagliaferro has been surprised by the numbers.  “We know it’s more than we
think” he said.



With a brunch on the menu starting this February, the Tagliaferros will have
plenty of work ahead of them, pumping out salads, sandwiches, and pastries each
day for a growing clientele at Helmut Newcake.



Helmut Newcake, 36 rue Bichat Paris 75010

Photo: Helmut Newcake/Tagliaferro

This post was originally published on Smartplanet.com

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