Presenter Profile
Lee Tobin
The man behind the Whole Foods Market Gluten-Free Bakehouse
The Whole Foods Market Gluten-Free Bakehouse is the brainchild of Lee Tobin. After facing the dietary challenges of celiac disease for several months, he was inspired to start experimenting with recipes for gluten-free baked items for his own diet and for customers at the Chapel Hill Whole Foods Market.
He spent years perfecting these recipes while working during off-hours; each session required a thorough pre-bake cleaning to ensure the integrity of the gluten-free recipes.
Through continued experimentation, Tobin first focused on developing five products:
- Orange cranberry scones
- Chocolate chip cookies
- Blueberry muffins
- Pizza crusts
- Cream biscuits
As word of the new offering spread in North Carolina’s Triangle area, new customers started shopping at Whole Foods Market and asking for more gluten-free creations.
He next focused on gluten-free bread, and a satisfactory version took almost a year to develop. Gaining experience and confidence, Tobin’s recipe box has grown tremendously.
Tobin’s support for offering more gluten-free fare has grown within Whole Foods Market as well. His team of “volunteers” who helped with once-a-week gluten-free baking increased to include a regular crew of team members, some joining Whole Foods Market after their own celiac disease diagnosis.