Refined sugar is a major source of inflammation for the body and some baking innovators are finding ways to ditch them without sacrificing the taste and comfort of baked goods.

Laurel Gallucci, Co-Founder and CEO of Sweet Laurel Bakery, shares her journey of being diagnosed with an aggressive autoimmune disease and the transformation that led her to create a unique baked goods company. She shares the story of her diagnosis in her 20s, her switch to an anti-inflammatory diet that eliminated gluten, grains, dairy, refined sugar, and legumes, and her commitment to using whole, real ingredients in her baking. Laurel's dedication to clean and health-focused recipes has not only helped her manage her autoimmune disease but has also led to the creation of Sweet Laurel as a successful brand, offering grain-free, refined sugar-free, dairy-free, and truly delicious baked goods.

In this episode, Laurel talks to Jen about her journey from being diagnosed with an autoimmune disease to creating a successful bakery, the importance of using real ingredients, and Sweet Laurel's popular products. 

Key Takeaways

Quotes

[04:19] - “So many things were happening to me, and I just felt like I needed to try to do better.” ~ Laurel Gallucci

[11:15] - “Bread today is not what bread was 200 years ago it’s like a completely different species.” ~ Laurel Gallucci

[14:40] - “That is Sweet Laurel’s approach. We use ingredients that are linked to whole foods.” ~ Laurel Gallucci

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