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Good Grains finds bigger store space
Monday, June 24, 2013 7:47 AM
Good Grains Bakery has been open for just under one year and was in "dire need" for bigger space when owner Melissa Paul was approached about moving into her new - and bigger - location.
Paul says she was inspired to open the bakery, which is entirely gluten-free, after her family's quality of life improved when they made the decision to exclude gluten from their diets.
Gluten-free baked goods contain no wheat, rye, barley or any byproducts of those ingredients, she says.
The bakery offers breads, muffins, cookies, pies, cakes and pizza crust, among other things.
With the bigger locale, Paul says she has started carrying materials for customers to use in gluten-free baking at home.
She says she believes her bakery is the only place in Huntington County where sorghum flour - a substitute for wheat flour - is available for purchase.
Good Grains Bakery is open Wednesday, 1 p.m. to 6 p.m., Thursday and Friday from 10 a.m. to 4 p.m. and Saturday, 8 a.m. to 2 p.m.
The address of the new location is 966 Locust St., Roanoke.
Paul can be reached at 710-1495 or at good firstname.lastname@example.org.
The bakery also has a Facebook page, "Good Grains Gluten Free Bakery."