Not only does owner Rose O’Carrol suffer from celiac disease, her mother, her sister and three children are all either celiac or gluten intolerant. I sat down with Rose and got some more details about her products.
Q: What is the most common allergy of your customers?
We have several products that are dairy-free as we realize about 70% of the gluten sensitive population are also sensitive to casein.
Q: What is your favorite treat?
The almond bar, but as for cookies Rose’s favorite changes every week as the cookies offered change weekly.
Q: What do you do to ensure no cross-contamination in your store?
We are a gluten-free, peanut-free and corn syrup free facility. We are very aware of allergies and cross-contamination potentials. If you are allergic to soy, dairy, nuts or any other food group, please let us know your special needs when you place your order. Note: While we are peanut-free, we do have tree nuts in this facility. Those who are severely reactive to tree nuts or other potential airborne allergens should avoid our foods.
Q. How long do your products last once, we get them home?
These products last similar to bakery goods cooked with wheat flour. If you freeze your products, they can last up to a month.
Q. How many tries does it take to perfect your recipes?
Rose is continually testing recipes, the basic flour mix she uses in her baked good uses 5-10 different kinds of flour!
Q. Any new products on the horizon?
Beignets and soft-pretzels, YUM!
Q. Do you ship?
Now that the weather is getting cooler, Rose is planning on selling and shipping her bread cookies and brownies on-line starting in November. Visit www.rosesbakery.com for more information.
Rose’s Bakery also has a café, if you have time for lunch or dinner. Her menu emphasizes organic vegetables, hormone-free, anti-biotic-free organic meats. Rose’s Bakery was recently certified as a Gluten-Free Store.
It is so exciting to find a gem like Rose’s Bakery, you have to try the dairy-free French rolls, my personal favorite! Rose's Bakery is located at 2901 Central Street, Evanston, Illinois 60201. t-847.859.2723.
1 pound ground beef
2 tablespoons onion, finely chopped
1 tablespoon green pepper, finely chopped
½ teaspoon garlic powder
½ teaspoon Kosher salt
½ teaspoon ground black pepper
1 tablespoon ketchup
Mix all ingredients well with hands.
Form into patties and press concave divot in patty so it will stay flat when cooked (makes stacking condiments easier).
Cook patties in large sauté pan on medium high heat 5-7 minutes per side.
½ cup canola oil
1 teaspoon granulated garlic
2 teaspoons rosemary leaves
1 tablespoon Kosher salt
1 tablespoon lemon juice
12 new red potatoes, cubed
¼ teaspoon black pepper
½ teaspoon oregano
extra-virgin olive oil, if needed
Preheat oven to 350° F.
Blend garlic, black pepper, rosemary leaves, oregano and Kosher salt and put aside.
In a large skillet over medium high heat, add canola oil and brown potatoes.
Transfer potatoes to a baking sheet, sprinkle with herbs, olive oil (if needed) and lemon juice.
Bake for 25 minutes or until fork tender.
Next blog: Take advantage of fall vegetables while they are here!