A diagnosis like coeliac disease changes everything at first. That's what happened to Isabella. Because what she had previously taken for granted suddenly became a real challenge: eating as much as she liked. And giving up her beloved pasta was particularly painful.
The first attempts were followed by pure despair
But Isabella soon realized what she was really missing: bread. Because fresh, gluten-free bread was not available to buy at the time - the choice was limited to packaged, compactly pressed and bland alternatives and flour mixtures that consisted almost exclusively of starchy flours and therefore contained hardly any nutrients.
For Isabella, who was already making her own bread before her diagnosis, it was clear that she would have to continue to use her own grain mill and bake her own bread. The result? Pure despair! Because making really good, gluten-free bread is not that easy at first and required a few trials and culinary experiments.
Things were different with cakes, tarts and desserts, another of the Düsseldorf native's sweet passions. This was because it was easier to replace the gluten with other ingredients. So now she just had to work on the taste and appearance! And so Isabella not only learned all the necessary techniques in professional seminars, but also discovered the secret of making the colorful, delicious treats, which reminded her of her own childhood on the French border and drinking coffee on Sundays. However, Isabella made her recipes lactose and gluten-free right from the start and also reduced the amount of sugar.
Together with her family, Isabella opened her first own café in Düsseldorf in 2015
