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PostPosted: Sun Apr 10, 2011 10:25 am 
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Joined: Sun Oct 08, 2006 10:53 am
Posts: 207
Location: Winnipeg, MB
Oma's Bakeshop in Winnipeg has been around forever. Now they have a dedicated Gluten Free Bakery at the Roblin location. They share products between the two stores, but ensure that they are kept separate (to avoid any cross contamination) and all Gluten Free baking is done at the Roblin location.

Took Mom there a couple of weeks ago - she stood at the counter eating the "heal" of the Pumpernickel and Multiseed breads before we had even left the store. This bread is absolutely nothing like the tasteless "hard tack" rice and tapioca breads that are normal fare for those with Celiac and Wheat allergies. It has texture and flavour and is delicious. Expensive - you bet - what speciality food isn't - but outstanding product and worth every penny.

http://www.winnipegfreepress.com/local/every-days-a-birthday-117004378.html

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adult son allergic to peanuts, most tree nuts, eggs and penicillin.


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PostPosted: Tue Apr 12, 2011 10:06 am 
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Joined: Sun Nov 30, 2008 11:00 am
Posts: 1119
Wonder if they would go nut-free as well :thumbsup We miss the eclairs etc from PapaPallones. Love the cupcakes, cakes and cookies at Sweet Impressions.

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me: allergic to crustaceans plus environmental
teenager: allergic to hazelnuts, some other foods and environmental


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PostPosted: Tue Apr 12, 2011 8:46 pm 
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Joined: Sun Oct 08, 2006 10:53 am
Posts: 207
Location: Winnipeg, MB
Nuts and nut flours are a staple in most gluten free operations. So, I'd doubt it, as Celiac & those with gluten/wheat allergies are definately their focus. I think it's really tough to try to accomodate such a wide variety of allergens - not sure how Top8 does it in Montreal - but "cooking" is very different from "baking".

What happened to Papa Pallones?

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adult son allergic to peanuts, most tree nuts, eggs and penicillin.


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PostPosted: Tue Apr 12, 2011 8:55 pm 
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Joined: Sun Nov 30, 2008 11:00 am
Posts: 1119
mharasym wrote:
Nuts and nut flours are a staple in most gluten free operations. ...
What happened to Papa Pallones?


Didn't know that about the nut flours. Interesting.

Looks like Papa Pallone's went out of business. One day open, then not.

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me: allergic to crustaceans plus environmental
teenager: allergic to hazelnuts, some other foods and environmental


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PostPosted: Tue Apr 12, 2011 9:12 pm 
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Joined: Mon Jul 05, 2010 11:37 am
Posts: 1523
Location: Alberta
mharasym wrote:
I think it's really tough to try to accomodate such a wide variety of allergens - not sure how Top8 does it in Montreal - but "cooking" is very different from "baking".
Yes it is, I have not been to Top8, but very interested in this restaurant...I wish they could get bigger and focus on airports.....I found it very disheartening the blank looks on peoples faces in the airports we visited last holiday......I'd be willing to bet that it's healthy too...

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Myself - Seasonal, cats
dd-asthma (trigger - flu) anaphylactic to eggs, severe allergies to bugspray and penicilin,pulmicort
ds-Seasonal, cats and OAS
dh-allergy cats, bugspray and guava, outgrew egg allergy


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