Bayfield Street just got the eatery it didn’t even realize it needed.
Cal’s Bakery and Cafe is open for business and the completely gluten-free establishment is geared at providing a safe-haven for those suffering from Celiac Disease. Owner Cal Barron says that getting the shop up and running at its 331 Bayfield St. Unit 5 location was a process, but one that he is happy he followed through with.
“This was two years in the making,” said Barron. “I went to school for the last two and half years; I’m a gasfitter but finished that and went to culinary school here at Liaison College. I graduated with honours in culinary management and then I went out into the workforce. I noticed a lot of people in the food industry are offering gluten-free options and trying to cater to those who need it. What a lot of folks don’t realize is that those who are Celiac are at risk at a high level; it takes mere bread crumbs and it could have damaging effects to their intestines. The cross-contamination is what concerned me and with my wife being Celiac we both made it our mission to provide great tasting food that is 100 per cent gluten-free.”
Celiac Disease affects approximately 1 in every 133 Canadians and causes great discomfort and pain in those who suffer from it as gluten damages the absorptive surface of the small intestine.
Great tasting food is the key as Barron admits that a lot of gluten-free products taste horrible and have given the whole line a bad name. While at first glance one might think it is just a coffee and desserts spot, a closer look at the menu gives more delicious options as pastas, soups, perogies, pizzas are already available and many other items will be added to the full menu.
“We wanted to provide safe food that didn’t taste like you were chewing on the counter,” said Barron. “We make sure our food isn’t dry or bland and that it is reasonably priced too, and it can be done. Just because you’re gluten intolerant or Celiac doesn’t mean you have to give up all the good stuff and that’s the main reason we opened; the entire facility is totally gluten-free. If I’m unsure about the ingredients I’m using I will call the manufacturer directly and get the answers I’m looking for so that our customers have zero concerns, and if you aren’t Celiac but want great tasting food you’ll love it.”
The focus and meticulousness that has been set by Barron is something that not only helps his customers, but himself as well. Having served in the military previously, Barron suffers from PTSD and what some may feel is a bit of a perfectionist at work is actually just the 42 year old getting his own type of therapy.
“It is a bit of the military in me of do it right or don’t do it,” said Barron. “Suffering from PTSD I needed something that focused me and cooking just happens to do that. The baking in particular helps a lot and the reason why is the science behind it and the having to be exact with the measuring. My latest venture is molecular gastronomy, which is using unorthodox methods to recreate something. For example, vegans won’t eat any meats or dairies, so as opposed to using refined sugars now we’re dealing with coconut sugar, agave and other substitutes. Also with egg substitutes, one tablespoon of flax seed ground plus three tablespoons of water equals one egg for cooking purposes and such. It’s a great way to help those who have chosen to live a healthy vegan life, but again it really gives me a productive focus for myself as well.”
The location itself wasn’t too ideal for Barron as it’s less than 800 square feet and left little space for a kitchen so thinking outside the box became key. Cal’s uses residential equipment in order to meet standards for his baking and such which has been a bit of a challenge as are the unexpected occurrences that happen from time to time, but one that Barron has accepted fully.
“Getting this going has been an adventure and a bit humbling because even though you plan and budget, it never really seems to work out that way,” said Barron. “We actually had the power go out one day last week for 11 and half hours so everything in the fridge was lost. We had to shut down for the day, which is not good especially if you just opened, but we restocked and reloaded and were up and running the next day. We love the location here as it’s right on the very busy Bayfield Street with all the road traffic as well as the heavy foot traffic. We have tons of positive feedback and even had a little guy in here who had a butter tart and left with a huge smile because he loved that it tasted so good; that made us beam with pride a little bit.”
Cal’s is different right down to the morning cuppa joe as their coffee is a rarity in Canada. Shock Coffee is based out of New York and is 100 per cent no additives, unlike many other companies.
“My wife and I researched a lot of different types coffee because coffee tends to give me that gut-rot feeling you get sometimes and I wanted to serve a type that wouldn’t do that,” said Barron. “Shock Coffee uses a mixture of the Arabica and Robusta beans which helps achieve not just the best-tasting coffee, but also gives the most effective caffeine kick but also doesn’t leave you with the jitters like most coffees do. There are no additives in Shock Coffee, not even added caffeine, which is not the case with many of the bigger name coffee places people go to. The great thing is that it is available in K-Cups or ground as well so you can pick some up while you’re here or just stop in for a cup. For those trying to cut down on their coffee, this is great product because with its stronger bean content but zero additives, it only takes one cup to get you through the day.”
Cal’s can be found on Facebook at @calsbakeryandcafe as well as on Instagram at @cals_bakery_and_cafe
