Isabella Glutenfreie Pâtisserie

Isabella gluten-free croissants vegan & gluten-free

Isabella Gluten-Free Croissants Vegan & Gluten-Free

Get your own personal, small piece of France in your own four walls and enjoy the French classic in a vegan and gluten-free version. Isabella's gluten-free croissants are made with our own in-house flour mix, which makes the small, vegan croissants so airy and light. Whether pure, with a salty topping or a fruity spread: They are the perfect choice for a leisurely breakfast or simply as a snack with a café au lait.

About the manufacturer:

About the manufacturer:
Since 2014, the Isabella Gluten-Free Pâtisserie has been spoiling its guests and customers with gluten-free, mostly vegan and partly sugar-free products.

The complete range of organic breads and rolls, fine pastries and delicious, delicate pâtisserie is made with organic flour mixes developed by Isabella herself, which contain neither wheat, corn nor soy flour. When developing the organic flour mixes, special attention was paid to maintaining a high mineral and fiber content.

The in-house sourdough (without buckwheat) and a long fermentation are the basis for most breads and rolls. Everything is made with great care and consideration of other allergens by specialized bakers and confectioners. In Isabella's bakery, only gluten-free products are baked, so that contamination can be ruled out.

The first attempts were followed by pure despair

But in fact, Isabella realized quite quickly what she really missed: and that was bread. Because fresh, gluten-free bread was not available to buy at that time - the selection was limited to packaged, compactly pressed and bland alternatives and flour mixes that consisted almost exclusively of starches and therefore contained hardly any nutrients.

For Isabella, who also made her own bread before her diagnosis, it was therefore clear that she would 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 easy at all and required some experimentation and culinary experiments.

On the other hand, things were different with cakes, tarts and desserts, another sweet passion of the Düsseldorf native. Because the gluten could be replaced more easily here with other ingredients. Now all that was left to do was to work on the taste and appearance! And so Isabella learned not only all the necessary techniques in professional seminars, but also discovered the secret of making the colorful, delicious treats that were reminiscent of her own childhood on the French border and Sunday coffee drinking. However, Isabella implemented her recipes as lactose- and gluten-free from the very beginning and also reduced the sugar content.

Contact:

Arnulfstraße 4, 

D-40545 Düsseldorf
https://isabella-patisserie.de/