Marcelle's Kitchen

e spring of 2007 we were asked to sell Gluten free bread and other frozen products. This part of the business grew very quickly and soon customers asked if we could cook fresh baked goods as all they could find were frozen products. So we began our Gluten free bakery, by the summer of 2008 we were only cooking Gluten free baked goods. Trish came on board in the spring of 2008 and quickly threw out the rice flour blend we had been using , and after many trials and errors we decided on the Bean flour, Tapioca flour and Corn starch blend. This flour allows us to bake products that taste like real food. That is the biggest compliment we receive from our customers “it tastes like real food”. Trish left me for bigger and better things, but not before she introduced me to Donna who has been my lead hand in the bakery since. Our Artisan bread was a long process as the fear factor set in, with a hook, kneading and yeast, all sounding quite foreign . But after YouTube and a book or two we were set. As with any baked good we have come up with, patience and willingness to admit when it is not good enough, or will never be good enough, helped create an impressive product list. It is hard on the Psyche, the decision to try again with a recipe or just throw it away and move on is never an easy one. In the fall of 2008 we created our first Artisan Loaf, and to this day it is the biggest reason people come to see us. Our muffins are second to none , the sweet potato has been on our shelf’s since the spring of 2008. The sandwich bread has been around since 2009, we make hamburger buns and hotdog buns with this recipe, it is as close to a loaf of wonder bread as you will find. We spend time weekly working on new recipes, and we get lucky every once and a while. Donna created our triple chocolate fudge cake from her Mothers recipe, first time trying. I believe if you try it you will be impressed to. Marcelle’s kitchen is inside Redman’s Crossroads, which opened Sept 2002 as retail and antique market with a country bakery. A Chocolate factory took over the bakery for around three years, and the antiques became a large part of the sales. I still go to Asia each year to buy jewellery and retail gifts, this makes Redman’s Crossroads very unique as many gifts you buy here cannot be found any where else. My family has been on this property since 1854, My Great Uncle and Great Grandfather cleared the land I now stand on. William and Elizabeth (Great Grandfather and Great Grandmother) built the house I live in. Marcelle’s kitchen is named for my late wife, who was not celiac; cancer was our foe that we fought for nine years. Marci always wanted a store, not cows and we now have one. My hope is that Redman’s Crossroads and Marcelle’s kitchen will allow my family to keep this property in the Redman family a few more generations.