Local Oven founder turns health challenge into an award-winning company with the help of Heat and Control's processing expertise and quality assurance technology.
In 2007, Linda Fitzerman discovered that she had gluten intolerance. She stopped consuming gluten-containing foods, and her health quickly improved. However, she missed and craved delicious breads and other foods she loved which she could no longer enjoy and was disappointed by the available gluten-free products. So, in 2010, she put on her apron, went to her kitchen, and began experimenting. She took a year and a half to perfect her recipes before starting Local Oven.
Local Oven makes gluten-free baked goods that have excellent texture and rich flavors and that tastes as good, if not better, than traditional bread products. They also offer other alternatives to traditional wheat-based products, including gluten-free pasta imported directly from Italy, and specialize in supplying products to the restaurant industry, industrial gluten-free manufacturers, and gluten-free wholesale distributors. A large part of their business is co-packing for other gluten free manufacturers.