Carbs are perhaps the best “worst” thing to ever grace mankind, and it saddens me when my friends tell me they have a gluten sensitivity. Now, I can give them bread—Oprah has never been so relatable. Blends by Orly is a line curated for people who have Celiac disease, are health-conscious, or just want to eat something that’s both delicious and healthy.
“I was always interested in gluten-free baking because of my husband’s Celiac disease,” Founder Orly Gottesman shared with me. “I launched Blends by Orly, a line of different blends of gluten-free flour for gluten-free baking and cooking applications.”
Orly first found her love of baking in Paris, France, when she took a leap of faith and decided to take French pastry classes at a local pâtisserie, attracted by the artistry and skill exhibited by pâtissiers. Continuing that passion, Orly enrolled in Le Cordon Bleu Australia (Sydney) and launched into extensive research in gluten-free baking. Thus, the product was born: her independent study was published with Le Cordon Bleu, and she released Blends by Orly into an untapped market, available in four different varieties along with six other enticing blends:
The gluten-free blends recently got a face-lift and now feature a faded landscape of each of the cities Orly lived in, representing the culture and the iconic food items each metropolis is known for. Orly has come a long way, but her ultimate goal? Owning her own restaurant.
“I was always providing other chefs and bakers the flour blends, and I traveled a lot,” Orly continued. “But I always knew that having my own restaurant would be the best way to exhibit the potential of what this line can make.”
Located on the Upper West Side, you can find Modern Bread & Bagel, aka Heaven on Earth, with everything these blends could make, out on display and ready to be eaten.
“It’s sort of like a museum where you can come and eat everything under the sun,” Orly explained. “Only about 30 percent of our diners eat gluten-free; they don’t even know it’s gluten-free. We’ve reached a wide audience that cares about good taste and overall health.”
When asked about any new products in the works, a lot was hinted—expansion, development, prepared foods, a new line—but two questions stuck out to me: Will there be a Paris Blend?
“I actually had a Paris Blend initially with coconut flour,” Orly started, “I may be reintroducing a Paris Blend later on without it.”
My other question: Can I eat the cookie dough raw?
“So when you lick the bowl—I do that all the time; it’s delicious,” she laughs. “For cookie dough to be sold commercially, according to health code, the flour has to be heat-treated. Our flour is not heat-treated. They could be, but it’s not currently.”
I’m holding out for that as a possible new Paris Blend? For more inspirational products, keep reading Deli Market News.