First Bites January 2023 - Let's Start with Dessert
CAN’T MISS THIS TIRAMISU
When Paula Hensley and Nelio Caldeira took over La Dolce Vita restaurant in 2016, they inherited a gluten-free menu. Over time, they’ve expanded and elevated it. “We grew to love our celiac customers because they’re truly happy and grateful,” Hensley says. In 2020, after a couple years of preparations, they earned a certification through the Gluten-Free Certification Program, endorsed by the Canadian Celiac Association.
Hensley explains that sometimes people might feel self-conscious about going to a restaurant and listing off their dietary needs, but she wants everyone to feel comfortable at La Dolce Vita: “Our serving and our kitchen staff deal with this on a daily basis and are extremely empathetic and helpful. There’s no reason one should be shy to let us know what they need.”
When we asked about a favourite dessert to highlight for this edition, Hensley was quick to mention the tiramisu. “It’s loved by everyone, not just the gluten-free community,” she says. They bake their own ladyfingers in house, combined with creamy mascarpone and a hint of espresso, to create a Nonna-approved classic. “We’ve had hard-core Italian customers tell us it’s the best tiramisu they’ve ever had. You don’t get a better compliment than that!”.
La Dolce Vita
180 Preston St., Ottawa
ladolcevitapreston.com | 613.233.6239 | @ladolcevita.glutenfree
DONUT WORRY, BE HAPPY
When Julia Richer was diagnosed with celiac disease, she felt disappointed with the quality of gluten-free products available at the time. “She was a home baker, always baking for the kids,” says her son, Ryan. Fuelled by the desire for better baked goods, the Richer family decided to open its own business using tried-and-tested family recipes. Voilà Gluten-Free Bakeree launched in Oakville in 2009. Born and raised in Ottawa, the family brought the business home in 2014.
Its Kanata bakeshop offers a variety of tarts, cookies, and cakes–and their seasonal pastries are always in high demand. With maple season just around the corner, put their maple bacon donut on your radar; it’ll be available in late February/early March. This baked donut has a made-from-scratch maple glaze with candied bacon on top. Ryan says people call asking for it throughout the year, but they’ll have to wait: “We want it to be a treat for people to look forward to.”
Voilà Gluten-Free Bakeree
4055 Carling Ave., Unit 2, Kanata
voilaglutenfreebakeree.com | 613.592.5959 | @voilaglutenfree
