Health Check: Bakery focuses on gluten-free cooking
A tiny bakery has a huge commitment to better health.
It’s called Augusta Street Kitchen, and it's in the Elmhurst section of Providence.
"They're free of gluten, dairy, soy and grains," said co-owner and baker Shanel Sinclair of her small bakery named after a famous street in Portugal. “It’s kind of an ode to my heritage."
The bakery was born out of Sinclair’s diagnosis of celiac disease.
"I was having a lot of symptoms, digestive issues," she said.
When she eliminated gluten, she said she started feeling a whole lot better.
And that’s when she decided to become a nutritionist. At the time she was living in New York. Her firefighting boyfriend, Tim Killilea, lived in Boston. When they got married, they settled on living in Rhode Island.
"I actually did product development first and then I decided once I moved to Rhode Island, you know, that maybe opening a store front might be an option," said Sinclair.
So they did. And here they make cheesecake with cashews and raw honey.
"And in this cheesecake, I'm actually adding turmeric just for the anti-inflammatory properties," said Sinclair. "And a little pinch of black pepper for the absorption."
"Anything that actually removes any foods that are inflammatory would actually help any type of auto immune and inflammatory conditions," she said.
She makes chocolate cake bombs with pureed quinoa, coffee with collagen, and blueberry doughnuts with almond flour. Nothing processed, and all in small batches.
"It's really a lot of trial and error,” said Sinclair.
But somehow she makes yummy foods that don't make you feel yucky.
Killilea, who describes himself as co-owner and chief supporter, is proof of that. Even without an allergy, what you eat can affect how you feel. In the beginning, his breakfast diet of chocolate chips and Pop-Tarts made him feel tired.
"I would eat her food and say, 'Oh, my God. This food makes me feel better,'" said Killilea.
In addition to sweets, they make some savory dishes such as a tapioca grass-fed beef bun and some single-serve dinners -- all gluten-free and all locally grown and raised foods. For now, a limited menu with limitless possibilities.
"It's definitely a labor of love," said Sinclair.