Today we’d like to introduce you to Jasmine Tatroe.
Hi Jasmine, so excited to have you with us today. What can you tell us about your story?
I attended Le Cordon Bleu from 2012-2013, completing the Patisserie and Baking program. A few months after graduating, I was diagnosed with Celiac disease: an autoimmune disorder that causes inflammation in the small intestine when gluten is ingested. I became bitter with the diagnosis for multiple reasons, but I soon learned that I could not have children until I lived a completely gluten free lifestyle. Our third son was born in December of 2023, and the next summer the Lord put it on our hearts to build a bakery.
The idea of creating a gluten free business was always a fun conversation without any real hope, like a pipe dream. We knew that if we decided to make plans toward this, it would be a huge investment. To guarantee a gluten free product, we would need a kitchen separate from our home and the equipment would have to be brand new. For many years the planning stopped there because it felt too big for us to attempt.
Something switched in the summer of 2024, and we knew we were supposed to begin this new venture. In September of that year we broke ground on the kitchen. My husband has years of construction experience so he built the whole building from the ground up. We spent 12 months designing, planning, and building to get the most effective functional kitchen for our needs. As he worked on the building, I was at home perfecting gluten free recipes that have the perfect taste and texture.
September 27, 2025 we had our grand opening, allowing our friends, family, and neighbors to come see what the Lord had blessed us with. Since then, we have steadily been increasing sales at farmers markets, online marketing, and local businesses.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Our biggest obstacle was the cost of building the kitchen. The raw materials themselves ended up being more than we had planned for, but our biggest financial purchase was the commercial grade equipment.
In addition to that, finding recipes that imitate bakery style pastries without gluten continues to not be an easy task.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
We pride ourselves in the guarantee that the products we provide are safe for anyone with Celiac disease, or any level of gluten sensitivity. While other bakeries might provide gluten free options, ours does not have the risk of cross contamination.
Are there any books, apps, podcasts or blogs that help you do your best?
In life, we get our strength from our faith and the God who blessed us with so much. Our church has connected us with many friends that have become our support system and even some extra hands in the bakery when we have lots of work to complete.
As far as success in the kitchen, I have found many recipes online or in books that I have tweaked to create exactly the product that I am looking for. That said, the resource that I find myself turning to the most is The Elements of Baking, by Katarina Cermelj. When I don’t find what I am looking for in that book, I often go to her website.
Contact Info:
- Instagram: https://www.instagram.com/teal.door.treats/
- Facebook: https://www.facebook.com/profile.php?id=61566118014612
