The good (for you) bun
Le Bon Bun started with a simple (some might say impossible) mission: make healthy gluten-free bread that actually tastes like bread. No gums. No sad, crumbly mess. Just ancient, gut-friendly grains doing what they do best.
Every roll, loaf, and bagel baked is high-fiber and designed to love your gut back because you shouldn't have to choose between delicious and digestible. French name, serious gut game. C'est cheeky.
The story behind the bun
It started in the back of a car in Mount Vernon, covered in Portuguese roll crumbs. My uncle ran the deli, and my family ran through half a dozen rolls before we even made it home.
Then came the great betrayal. At 33, I found out I had Celiac disease. Suddenly, the thing that connected me to my culture, my family, and my best car memories was off limits. But my uncle, who was also my godfather, my confidant, and all-around legend taught me to never settle for sad sponges.
After he passed, I decided that if I couldn't have his rolls, I'd make something worthy of them. Le Bon Bun is my way of keeping him close. Every batch is a conversation with my uncle and my way of proving that a gluten-free life should still be enjoyed down to the very last crumb.
Stay Gutsy,
Janet