Explore one female founder’s journey to starting a gluten free bakery with baked goods free of additives, preservatives, and refined sugars; plus, learn more about these better-for-you products, baked to perfection.
Every season, we introduce a variety of new and seasonal meals in partnership with incredible food crafters aligned with our mission to make healthier and sustainable food accessible to all. Next week we will introduce our newest partner featured on next week’s West Coast menu – Plantiful Kitchen – a small women-owned business that champions healthy eating and sustainability.
“When we design our menus we try to pack in as much variety as possible, not only to keep things interesting, but also to best meet the needs of our broad member base,” shared Naiha Falkner, Chef de Cuisine at Thistle. “We came across an absolutely stellar gluten-free bakery, called Plantiful Kitchen, with the perfect sized mini bagel for new breakfast meals. When looking at gluten-free bread we know quality ingredients matter and not all bread is created equal. Typically gluten-free baked goods either contain high amounts of sodium, sugar and fat, or require highly processed ingredients like stabilizers, texturizers, or preservatives. Plantiful Kitchen developed a gluten-free bread that brings the flavor and meets our nutritional standards, ensuring healthy macronutrients.”
We sat down with Barbara Zeiss, Founder and CEO of Plantiful Kitchen, to get the doughy details on her gluten free baked bagels and what makes them better than the rest.
Tell us about your background growing up and Germany. How was baking a part of your childhood and into your adulthood?
I grew up in a small town in Germany, and all my aunts and uncles used to be farmers. My parents both made a big effort to give us a strong connection to where our food came from. My dad had a garden, and my mom was always cooking everything from scratch. I remember spending a lot of my free time on the family farms, harvesting fruits and vegetables. Cooking, as well as baking, was a part of my life from early on. We used to bake with my mom on the weekends, especially around the holidays. However, my secret passion was cooking, and I started preparing family meals when I was eight years old. I just always loved food, the process of preparing it, and how to combine textures and flavors. There’s something meditative about it.
Tell us about your plant based journey. What inspired you to start a career in baking?
In 2016, I transitioned to a plant-based diet, coinciding with my arrival in the USA. I was shocked to see the numerous unknown ingredients present in foods, particularly in bread and baked goods. For a few years prior, I had already noticed my struggle with digesting grains, especially wheat. I never felt good after eating bread. I decided to cut out gluten and grains for the most part, which greatly improved how I felt. However, there was still the issue of dealing with all the food additives, preservatives, and refined sugars. I realized that there must be a market for better products. That's when I started Plantiful Kitchen.
Tell us about your bakery and why your products are no ordinary bagels.
Plantiful Kitchen is located in Carlsbad, where we have a small storefront that customers can visit to purchase our baked goods. We also collaborate with restaurants and cafes in San Diego, as well as several retail stores in Southern California. For those who don’t live nearby, we offer nationwide shipping for some of our items.
Our menu features a variety of items, including breads, bagels, buns, cookies, donuts, truffles, cheesecakes, cakes, cupcakes, and even a copycat Snickers bar. All our items are free from gluten, dairy, eggs, refined sugar, and anything that’s not considered actual food.
Our bagels are grain-free, high in fiber and protein. Additionally, they won't leave you feeling weighed down like a typical bagel would. They have a light and delicious taste while providing a plethora of gut-friendly nutrition, leaving you feeling amazing and energized.
What does good nutrition mean to you, and how can gluten free bagels support optimal health?
Good nutrition, to me, means maintaining a great balance of macronutrients — adequate amounts of protein and healthy fats. It also involves incorporating a diverse range of plants into my diet, along with adding probiotic and prebiotic foods. I strive to avoid refined sugars, seed oils, and food additives as much as possible, focusing on eating for optimal gut health, as the gut significantly influences overall health. This includes eating in a way that keeps my blood sugar stable.
Our bagels offer a balanced approach to supporting stable blood sugar levels. The fiber supports beneficial gut bacteria and helps maintain balanced blood sugar levels. Combined with the protein, it ensures you feel satisfied for an extended period, promoting all-day energy and vitality.
Explore one female founder’s journey to starting a gluten free bakery with baked goods free of additives, preservatives, and refined sugars; plus, learn more about these better-for-you products, baked to perfection.
Every season, we introduce a variety of new and seasonal meals in partnership with incredible food crafters aligned with our mission to make healthier and sustainable food accessible to all. Next week we will introduce our newest partner featured on next week’s West Coast menu – Plantiful Kitchen – a small women-owned business that champions healthy eating and sustainability.
“When we design our menus we try to pack in as much variety as possible, not only to keep things interesting, but also to best meet the needs of our broad member base,” shared Naiha Falkner, Chef de Cuisine at Thistle. “We came across an absolutely stellar gluten-free bakery, called Plantiful Kitchen, with the perfect sized mini bagel for new breakfast meals. When looking at gluten-free bread we know quality ingredients matter and not all bread is created equal. Typically gluten-free baked goods either contain high amounts of sodium, sugar and fat, or require highly processed ingredients like stabilizers, texturizers, or preservatives. Plantiful Kitchen developed a gluten-free bread that brings the flavor and meets our nutritional standards, ensuring healthy macronutrients.”
We sat down with Barbara Zeiss, Founder and CEO of Plantiful Kitchen, to get the doughy details on her gluten free baked bagels and what makes them better than the rest.
Tell us about your background growing up and Germany. How was baking a part of your childhood and into your adulthood?
I grew up in a small town in Germany, and all my aunts and uncles used to be farmers. My parents both made a big effort to give us a strong connection to where our food came from. My dad had a garden, and my mom was always cooking everything from scratch. I remember spending a lot of my free time on the family farms, harvesting fruits and vegetables. Cooking, as well as baking, was a part of my life from early on. We used to bake with my mom on the weekends, especially around the holidays. However, my secret passion was cooking, and I started preparing family meals when I was eight years old. I just always loved food, the process of preparing it, and how to combine textures and flavors. There’s something meditative about it.
Tell us about your plant based journey. What inspired you to start a career in baking?
In 2016, I transitioned to a plant-based diet, coinciding with my arrival in the USA. I was shocked to see the numerous unknown ingredients present in foods, particularly in bread and baked goods. For a few years prior, I had already noticed my struggle with digesting grains, especially wheat. I never felt good after eating bread. I decided to cut out gluten and grains for the most part, which greatly improved how I felt. However, there was still the issue of dealing with all the food additives, preservatives, and refined sugars. I realized that there must be a market for better products. That's when I started Plantiful Kitchen.
Tell us about your bakery and why your products are no ordinary bagels.
Plantiful Kitchen is located in Carlsbad, where we have a small storefront that customers can visit to purchase our baked goods. We also collaborate with restaurants and cafes in San Diego, as well as several retail stores in Southern California. For those who don’t live nearby, we offer nationwide shipping for some of our items.
Our menu features a variety of items, including breads, bagels, buns, cookies, donuts, truffles, cheesecakes, cakes, cupcakes, and even a copycat Snickers bar. All our items are free from gluten, dairy, eggs, refined sugar, and anything that’s not considered actual food.
Our bagels are grain-free, high in fiber and protein. Additionally, they won't leave you feeling weighed down like a typical bagel would. They have a light and delicious taste while providing a plethora of gut-friendly nutrition, leaving you feeling amazing and energized.
What does good nutrition mean to you, and how can gluten free bagels support optimal health?
Good nutrition, to me, means maintaining a great balance of macronutrients — adequate amounts of protein and healthy fats. It also involves incorporating a diverse range of plants into my diet, along with adding probiotic and prebiotic foods. I strive to avoid refined sugars, seed oils, and food additives as much as possible, focusing on eating for optimal gut health, as the gut significantly influences overall health. This includes eating in a way that keeps my blood sugar stable.
Our bagels offer a balanced approach to supporting stable blood sugar levels. The fiber supports beneficial gut bacteria and helps maintain balanced blood sugar levels. Combined with the protein, it ensures you feel satisfied for an extended period, promoting all-day energy and vitality.
