PatsyPie Gluten-Free Bakery is one of the first gluten-free bakeries to be certified gluten-free under the stringent guidelines of the Canadian Celiac Association’s Gluten-Free Certification Program. “While we’ve always been strictly gluten-free,” says founder, owner and former schoolteacher Patricia Libling, “we are especially proud of the extra level of assurance this certification provides our customers. It is, by far, the most thorough gluten-free certification program in North America.”
Begun as a home-based business in 2001, PatsyPie has operated out of a dedicated gluten-free facility in Montreal, Quebec for the past several years. Today, PatsyPie stands among the fastest growing gluten-free brands, available in supermarket chains and independent stores across the country, including Metro, Sobeys and WalMart. PatsyPie cookies and muffins are also served on Air Canada.
“It’s a far more competitive field than when I first started. But we’ve remained true to our roots,” says Libling. Often adapted from favorite family recipes, all products continue to be produced by hand in small batches, using top quality ingredients. “Even the fork marks on our peanut butter cookies are real,” Pat says.
Libling says that PatsyPie products do not contain any starchy fillers, such as tapioca starch or potato starch. “We use only alternative flours, including rice, corn and chickpea.” According to Libling, the downfall of many gluten-free baked goods is the taste and texture. “My goal from the start was to build a really good bakery that just happens to make only gluten-free products—treats the whole family could enjoy, whether or not they needed to be on gluten-free diets.”
Indeed, PatsyPie products are taste-tested on people who don’t normally eat gluten-free. “Couriers, truckers and mail carriers love us!” Libling says.”When they think they’re eating a regular baked treat, we know we’ve got the formula right.”
Current PatsyPie offerings include a varied range of cookies, biscotti, brownies and muffins. Last year, the company also introduced the industry’s first shelf-stable, fill and serve, gluten-free pie crust. “We’ve got more on the way,” says Libling. “But we never rush a product to market. We take our time to get it right.”