1 00:00:00,000 --> 00:00:12,460 Hey, Tracy here again at GL Heritage Brewing Company for a podcast pop-up. 2 00:00:12,460 --> 00:00:16,160 We are at the Amehrstburg Farmers Market and we're having a blast. 3 00:00:16,160 --> 00:00:21,420 You definitely have to follow GL Heritage Brewing Company on social media or their website 4 00:00:21,420 --> 00:00:26,480 so that you can catch up on all the events that are coming up because they do have the 5 00:00:26,480 --> 00:00:29,760 farmers market all the time as well as other events. 6 00:00:29,760 --> 00:00:34,920 Okay, right now I have Chris Brecka who is part owner with your husband or are you full 7 00:00:34,920 --> 00:00:37,660 owner of Healthy Creations. 8 00:00:37,660 --> 00:00:39,040 So nice to meet you. 9 00:00:39,040 --> 00:00:40,040 Thank you. 10 00:00:40,040 --> 00:00:46,480 Now Healthy Creations is a gluten-free store in Windsor and it's just at the corner of 11 00:00:46,480 --> 00:00:51,560 Dugal and Cabana and I've been there and I love, love the food here. 12 00:00:51,560 --> 00:00:52,920 You've had really good wraps. 13 00:00:52,920 --> 00:00:54,720 I've had them before and pizza crust. 14 00:00:54,720 --> 00:00:55,720 Yeah. 15 00:00:55,720 --> 00:00:56,720 It's amazing. 16 00:00:56,720 --> 00:00:58,480 Yeah, our pizza crust is pretty popular. 17 00:00:58,480 --> 00:00:59,480 It really is. 18 00:00:59,480 --> 00:01:00,840 It's so good. 19 00:01:00,840 --> 00:01:02,840 So when did you guys start? 20 00:01:02,840 --> 00:01:07,200 I actually started baking gluten-free things in 1998. 21 00:01:07,200 --> 00:01:08,200 Oh wow. 22 00:01:08,200 --> 00:01:11,520 Yeah, so got a few years experience. 23 00:01:11,520 --> 00:01:13,840 Did you have to go gluten-free or did you just choice? 24 00:01:13,840 --> 00:01:20,200 My son was sick and it took two and a half years to figure out what was going on with 25 00:01:20,200 --> 00:01:24,360 him and then he was diagnosed with celiac. 26 00:01:24,360 --> 00:01:30,360 So I started making gluten-free food for him because the food that was available back then 27 00:01:30,360 --> 00:01:32,920 was horrible, not very good. 28 00:01:32,920 --> 00:01:38,040 And the carbs are through the roof and some of them like you go in the store and it's 29 00:01:38,040 --> 00:01:39,040 like. 30 00:01:39,040 --> 00:01:42,280 It was definitely not appealing for a three-year-old. 31 00:01:42,280 --> 00:01:51,000 So I started making things at home thinking I was going to be, yay, you can eat this. 32 00:01:51,000 --> 00:01:57,640 And I actually started working out of my home at a little makeshift bakery that my husband 33 00:01:57,640 --> 00:01:59,800 made in the basement. 34 00:01:59,800 --> 00:02:03,400 And I did that for almost 11 years. 35 00:02:03,400 --> 00:02:09,240 And the product development during that time was a huge benefit for us when we opened the 36 00:02:09,240 --> 00:02:10,240 business. 37 00:02:10,240 --> 00:02:14,840 And that was in 2009 at our location at Dougal and Cabana. 38 00:02:14,840 --> 00:02:15,840 Okay. 39 00:02:15,840 --> 00:02:18,480 You have also a location in London? 40 00:02:18,480 --> 00:02:21,680 I have a, yeah, we have an affiliate in London. 41 00:02:21,680 --> 00:02:23,440 My cousin runs. 42 00:02:23,440 --> 00:02:25,400 They actually just relocated. 43 00:02:25,400 --> 00:02:28,640 So this is a nice plug for them, I hope. 44 00:02:28,640 --> 00:02:32,320 They moved from Springbank to Meadowbrook. 45 00:02:32,320 --> 00:02:38,720 So they're kind of looking to get their regulars back shopping and find some new folks out 46 00:02:38,720 --> 00:02:41,240 there who need gluten-free stuff. 47 00:02:41,240 --> 00:02:48,920 Because I was looking, they are right next to us and the pie crust looks amazing. 48 00:02:48,920 --> 00:02:51,520 They have pies and it really looks good. 49 00:02:51,520 --> 00:02:53,000 Our pies are pretty popular, yeah. 50 00:02:53,000 --> 00:02:55,880 You have a little bit of everything going on there. 51 00:02:55,880 --> 00:02:58,840 We have a lot of products, you're right. 52 00:02:58,840 --> 00:03:01,120 Some days I'm like, we need to trim this down. 53 00:03:01,120 --> 00:03:02,840 Let's make stuff that's not as popular. 54 00:03:02,840 --> 00:03:06,880 And honestly, we're making, we're just making this stuff all the time. 55 00:03:06,880 --> 00:03:14,400 And I keep touching her brioche hamburger buns. 56 00:03:14,400 --> 00:03:16,920 I can't believe how soft they are. 57 00:03:16,920 --> 00:03:21,120 Yeah, I'm going to be buying some of those because I think I might have ruined a package 58 00:03:21,120 --> 00:03:24,600 by playing with it a little too much. 59 00:03:24,600 --> 00:03:28,120 But even the biscottis, there's a lot of stuff. 60 00:03:28,120 --> 00:03:30,160 And I noticed a pancake mix. 61 00:03:30,160 --> 00:03:31,400 Yep. 62 00:03:31,400 --> 00:03:33,480 It's an all-purpose mix so you can use it. 63 00:03:33,480 --> 00:03:34,480 Like a Bisquick. 64 00:03:34,480 --> 00:03:36,000 Yeah, but I call it Crisquick. 65 00:03:36,000 --> 00:03:37,000 I like that. 66 00:03:37,000 --> 00:03:38,000 That's clever. 67 00:03:38,000 --> 00:03:39,000 That's very clever. 68 00:03:39,000 --> 00:03:40,000 Why not? 69 00:03:40,000 --> 00:03:41,000 Hey, that's great. 70 00:03:41,000 --> 00:03:46,240 I'm going to have to get some of that too so put one aside for me. 71 00:03:46,240 --> 00:03:47,440 All right, I will. 72 00:03:47,440 --> 00:03:52,400 So obviously there's not going to be any new products coming up yet? 73 00:03:52,400 --> 00:03:57,160 Yeah, we're always tweaking and messing around with stuff. 74 00:03:57,160 --> 00:04:03,720 So I do have a few items that we throw out every once in a while in addition to the things 75 00:04:03,720 --> 00:04:05,520 that we always carry. 76 00:04:05,520 --> 00:04:10,000 But we really try and encourage people to give us some feedback too so that we know 77 00:04:10,000 --> 00:04:14,800 the things that they're really liking and maybe we will keep making those things. 78 00:04:14,800 --> 00:04:19,040 But we definitely stick to the tried and true ones, obviously. 79 00:04:19,040 --> 00:04:24,120 We have a lot of customers that will buy turtle bars and date squares. 80 00:04:24,120 --> 00:04:25,120 Those are popular. 81 00:04:25,120 --> 00:04:27,200 Cheesecake, that kind of stuff. 82 00:04:27,200 --> 00:04:30,360 And our bread products are staples, I guess. 83 00:04:30,360 --> 00:04:34,960 So people come in for their loaf of bread, maybe pick up a few other items. 84 00:04:34,960 --> 00:04:38,440 So honestly, I'm not just saying that because she's sitting here. 85 00:04:38,440 --> 00:04:45,200 I was looking at the carb content because I mean, that's a big thing with especially 86 00:04:45,200 --> 00:04:48,840 with gluten free stuff is the carbs are usually through the roof. 87 00:04:48,840 --> 00:04:53,440 And these are really it's really reasonable carb content. 88 00:04:53,440 --> 00:04:54,440 Not too bad. 89 00:04:54,440 --> 00:04:57,000 Yeah, we're using whole grain. 90 00:04:57,000 --> 00:04:59,560 So we're trying to trying to balance it. 91 00:04:59,560 --> 00:05:00,560 It's a healthy carb. 92 00:05:00,560 --> 00:05:05,840 So don't be discouraged if you see the package, which is nice because the other ones that 93 00:05:05,840 --> 00:05:10,200 you buy in the stores, there's so many fillers. 94 00:05:10,200 --> 00:05:13,800 We try to use minimal ingredients. 95 00:05:13,800 --> 00:05:19,520 I kind of describe it as you know, what grandma used to make in her in her kitchen. 96 00:05:19,520 --> 00:05:21,240 Just the things that you have on hand. 97 00:05:21,240 --> 00:05:23,080 There's no added preservatives. 98 00:05:23,080 --> 00:05:24,480 There's no flavor enhancers. 99 00:05:24,480 --> 00:05:27,560 There's no different things like dough softeners or any of that. 100 00:05:27,560 --> 00:05:28,960 And you don't need it. 101 00:05:28,960 --> 00:05:31,040 You never know that that wasn't in there. 102 00:05:31,040 --> 00:05:32,320 I love it. 103 00:05:32,320 --> 00:05:35,040 So you guys do a lot of markets as well as the stores. 104 00:05:35,040 --> 00:05:36,920 Actually, we just we just started today. 105 00:05:36,920 --> 00:05:37,960 This is our first one. 106 00:05:37,960 --> 00:05:42,560 So we're hoping to to get some good relations going on. 107 00:05:42,560 --> 00:05:46,320 And I definitely think you guys should do a lot of markets. 108 00:05:46,320 --> 00:05:50,920 And it seems like you've had quite a few people stopping by here. 109 00:05:50,920 --> 00:05:55,280 And just to let you know, we have the Fort Malden friends of Fort Malden and the kids 110 00:05:55,280 --> 00:05:57,620 are putting off the muskets right now. 111 00:05:57,620 --> 00:06:00,960 So that's the sound that you might have just heard in the background. 112 00:06:00,960 --> 00:06:02,800 If it picked up, I'm not sure. 113 00:06:02,800 --> 00:06:04,480 But thank you so much. 114 00:06:04,480 --> 00:06:08,040 I do appreciate you for being on here today. 115 00:06:08,040 --> 00:06:13,040 And definitely if you can't get out to healthy creations, catch them on social media. 116 00:06:13,040 --> 00:06:14,480 And you have a website as well. 117 00:06:14,480 --> 00:06:15,480 Yep. 118 00:06:15,480 --> 00:06:16,480 Yep. 119 00:06:16,480 --> 00:06:17,480 Okay. 120 00:06:17,480 --> 00:06:18,840 Instagram, Facebook, everywhere you go and the market here. 121 00:06:18,840 --> 00:06:19,840 We'll be back. 122 00:06:19,840 --> 00:06:20,840 We'll be back again. 123 00:06:20,840 --> 00:06:23,040 Oh, definitely dates to be here. 124 00:06:23,040 --> 00:06:24,040 So. 125 00:06:24,040 --> 00:06:28,240 Thank you so much and thank you for joining me for another episode of YQG In Bloom. 126 00:06:28,240 --> 00:06:55,240 You guys have a great day.