In the world of gluten-free (GF) breads, Queen St Bakery stands out and is definitely something you need to try this summer. Founded by Giovanni Angelucci and expanded under the leadership of Tony Ayala, the bakery has transformed the landscape of GF products, offering breads and bagels that don’t just meet dietary needs but also tantalize the taste buds. We sat down with Giovanni and Tony to explore the journey of Queen St Bakery and learn about their insanely good bagels!
Where Queen St Bakery started
Giovanni Angelucci, the founder of Queen St Bakery, was driven by a personal mission. Frustrated by the subpar GF breads his mother and wife had to settle for, he embarked on a quest to create a bread that was both delicious and nutritious. “The breads were bland, dense, and had no character,” Giovanni recalls. “The great breads have a crunch to them when toasted, a fluffy interior. And of course, decent size. Many slices were too small. Most importantly, none of them were made through the lens of ‘Is this something I should put into my body? Will this nourish me?’ That was our starting point.”
An intro to gluten-free living
Despite not being gluten intolerant himself, Giovanni’s passion for food quality and nutrition guided the development of Queen St Bakery’s products. “I love food and I love to eat. I’ve never limited my range of options by requiring myself to eat gluten-free,” Giovanni explains. However, he acknowledges the differences in food quality between North America and other parts of the world, such as Europe. This understanding led him to prioritize creating GF products that don’t sacrifice quality, nutrition, or taste. “Our products put people in a position to say, ‘why not eat QSB as the staple?’ They taste and feel amazing, they’re made with highly nutritious ingredients and importantly, without unnecessary ones, and they are priced fairly. So, our question to consumers is ‘Why not choose this over the alternative?’”
These are superfoods you will want to eat that are also GF!
One of the standout features of Queen St Bakery’s products is their use of superfoods. Unlike many GF products that rely on corn, rice, or tapioca, Queen St Bakery incorporates beans, seeds, and legumes, which offer some great health benefits. “When was the last time your doctor told you to eat more corn and rice?” Giovanni asks. “Usually, the recommendation is to add beans, seeds, legumes, less sugar, more fiber, more omega-3, and fewer preservatives. Our breads check every single one of those boxes.”
When asked about his favorite bagel from their lineup, Giovanni has a hard time choosing. “They’re all great and depend on the mood. But I really like the taste and texture of the everything bagel.” Tony Ayala, the president of Queen St Bakery, has his own favorite. He loves to enjoy the bagels via breakfast sandwiches. “Over-easy egg, avocado, cheese, and hot sauce!” he says with enthusiasm.
Tony Ayala’s journey to Queen St Bakery was a unique one. Originally a banker, Tony was inspired by Giovanni’s passion and vision. “I thought it was fascinating. I had never seen someone start their own business before. It was cool seeing someone passionate about a problem they saw, and wanting to create a solution that didn’t exist yet.” Although he had no prior experience with GF products, Tony was quickly convinced of the potential. “The idea of a better-tasting product that also offers clean and wholesome nutrition seemed like a home run to me.”
By focusing on taste, nutrition, and quality, Giovanni Angelucci and Tony Ayala have created GF products that everyone can enjoy, proving that healthy choices don’t have to come at the expense of flavor.