Shaper: Lucinda Bruce Gardyne

Show aired on 30th August 2014

Transcript of the show

Lucinda Bruce Gardyne is the founder of Genius Foods, a company that specialises in tasty gluten-free food.

Genius began to take form after Lucinda’s son was diagnosed with a gluten intolerance.

She then got through three ovens creating a loaf of gluten-free bread that her son would like, after failing to find anything in the supermarket that could be described as tasty. That bread recipe became Genius Foods in 2009.

Genius has quickly responded to consumer demand from around the world, and now sells its innovative products in North America, Spain, Holland, France, Australia and most recently, in January 2014, launched in the UAE.

Genius gluten-free sandwiches are also available in Caffe Nero and Starbucks.

Lucinda sits on the Board at Genius as a Product Director and spends a great deal of time in the company’s two bakeries, developing pioneering and tasty new products. In addition she acts as brand ambassador for the company, speaking at seminars, universities and business events.

Genius continues to grow rapidly at home and abroad, and has introduced 9 new products, including choc-chip brioche, pain au chocolat and croissant in 2014 so far.

Lucinda lives in Edinburgh, where Genius is based, with her family.

Food was always my absolute top priority in life. Our family life revolved around it.

I then went to Tuscany because I wanted to learn more about Italian food and how to make Italian bread.  I was always fascinated by bread because once you add yeast it is living.

People who cannot eat gluten, or find that they feel a lot better without gluten in their diet, deserve to be able to eat a really great tasting slice of bread, enjoy it and feel normal.

My first child is allergic to dairy, my second child is gluten intolerant. Suddenly I thought, yikes, I am a trained chef and I have got to learn how to cook for my family again.

I had no distractions, developing the bread on my own in my kitchen at home.

We went from no loaves to 10,000 loaves a month and the response from consumers was astounding.  It was quite difficult to keep up with the demand.

5 years on, we own the bakery that I first approached with my loaf of bread, which is absolutely wonderful. I have to pinch myself when I walk in there.

I am paddling viciously underneath; I would be lying if I said I wasn’t.

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