Generous is the story of a quartet of Belgian entrepreneurs who had nothing to do with each other. They met because they had a common project: to start a gluten-free biscuit factory.
It all started with Theodora and Christophe. She is a graphic designer and he is a marketing specialist. Three years ago, Christophe discovered that he had a strong intolerance to gluten. "We then changed our diet and discovered a Brussels restaurant offering excellent gluten-free breads and pastries. During their visits, the young couple became friends with the owners, Jean-Benoît, master pastry chef, and his wife Aurélie.
The couple then decided to join forces with a furious desire to undertake and to break the image of austerity and relative blandness associated with gluten-free products. Generous is four lovers of good, authentic and gourmet food; four talents who have been able to exploit their complementarity.
For Jean-Benoît, "gluten-free" becomes a source of inspiration and challenge. In their Certisys-certified Brussels workshop, he looks for the right raw materials, the right proportions and the right processes to obtain the most appropriate textures and flavours. "The basis is buckwheat, a naturally gluten-free cereal, which adds crunch and a touch of toast. The hardest part was finding a binder to replace the gluten and its elasticity. Tapioca flour and potato starch helped us meet this challenge.
At The Barn, we decided to team up with Generous to bring you some absolutely delicious, artisanal, gluten-free biscuits.
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