Aime's Love, a new Longmont bakery, o...

Aime's Love, a new Longmont bakery, offers only gluten-free treats

There are 2 comments on the Denver Post story from Mar 25, 2014, titled Aime's Love, a new Longmont bakery, offers only gluten-free treats. In it, Denver Post reports that:

The owners of Aime's Love gluten-free bakery and cafe have baking in their blood.

Join the discussion below, or Read more at Denver Post.

Kristin Maloney

Longmont, CO

#1 Mar 29, 2014
I was really excited to try this place out. I have been exclusively gluten-free for six years and have tried so many products over that time. Unfortunately, the products this bakery makes range from ok to inedible. My husband and I tried 7 different products today. I have a huge sweet tooth. I actually threw out 3 of them because they were terrible. The others were slightly better but there are much better products available in the market place. The key to successful gluten-free baking is the right flour blend. It is clear that this company has not done the research of find the right blend of flour to use. While I applaud them for the idea of an entirely gluten-free bakery, this has not been well executed. The products are on par with what you would have found 5 years ago, which is just no longer acceptable. If this company expects to survive in a gluten-free savvy marketplace like Boulder County Colorado, they are really going to have to take a step back and completely revamp the gluten-free flour blend they are using. I really hate to be mean but this place is just terrible.
tia

Littleton, CO

#2 Apr 2, 2014
Kristin Maloney wrote:
I was really excited to try this place out. I have been exclusively gluten-free for six years and have tried so many products over that time. Unfortunately, the products this bakery makes range from ok to inedible. My husband and I tried 7 different products today. I have a huge sweet tooth. I actually threw out 3 of them because they were terrible. The others were slightly better but there are much better products available in the market place. The key to successful gluten-free baking is the right flour blend. It is clear that this company has not done the research of find the right blend of flour to use. While I applaud them for the idea of an entirely gluten-free bakery, this has not been well executed. The products are on par with what you would have found 5 years ago, which is just no longer acceptable. If this company expects to survive in a gluten-free savvy marketplace like Boulder County Colorado, they are really going to have to take a step back and completely revamp the gluten-free flour blend they are using. I really hate to be mean but this place is just terrible.
Can I ask what you had?

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