Submitted by Julie Clement, Acting President CCA BC, June 2021
With the explosion in the past few years of the availability of safe gluten free food options and dedicated gluten free bakeries and restaurants in many big cities, it is important for us to remember that this is not the case in smaller towns or communities outside of the Lower Mainland. Jes and Robyn from Black House Bakery in Prince George are working to address that imbalance.
Jes is a graphic designer by trade but is currently in a marketing position at the local college, CNC. He handles all the social media, marketing, and design for the Community & Continuing Education department. Robyn has worked as an administrative assistant in the transport industry and also as an educational assistant. Her main job at the moment, aside from being the baker at Black House, is being a mom to two amazing crazy boys!
For the longest time Robyn had wanted to open a bakery of some sort, but then was diagnosed with celiac disease and had to relearn how to bake everything. COVID 19 really was the thing that prompted them to start Black House. Robyn was out of a job and needed something to fall back on. A lot of people on her side of the family have either celiac disease or gluten intolerances that they must manage, so Black House started in July of 2020.
As of right now the team is small, consisting of just Jes and Robyn. Jes does not have to eat gluten free but the entire family does as their house is a gluten free space.
Black House Bakery’s products are produced in a home kitchen. The entire home is a dedicated gluten free place. Products are sold at the Wilson Square Farmers Market during the summer and from their home during the winter, but they are planning on expanding in September of 2021 to a bigger commercial space and are looking forward to having Black House products in a lot of stores around Prince George and surrounding cities.
Black House started with cinnamon buns!! They are still a customer favourite, but their lemon fog donut would be the best seller. Jes’ favourite is still those cinnamon buns, and Robyn’s would be either the black forest brownies or the lemon fog donuts.
Robyn and Jes’ main challenge this year has been finding patience. They are dreamers and have had to really keep their lofty plans in check to keep Black House in a successful position so that future plans can actually become a reality. Black House has had so many successes! The main one would probably be how they have been so welcomed in the Prince George community.
They are only in phase one of the Black House plan and hope to eventually be a full-time bakery. They have learned that starting something big like this during a pandemic was probably not the best idea, and that you need to focus on your business alone while also lifting up other businesses all around you. The best thing about starting a business during a pandemic - they have not needed to adapt to doing business in a pandemic! Robyn says they also would not do anything differently if they were starting over and are grateful for so much support from their community, especially from Community Futures (Fraser Fort-George).
Longer term Robyn and Jes see Black House as a proper commercial gluten free *celiac safe* bakery! The first one in Northern BC, as far as we know :)
Robyn’s take away, her most important piece of advice for somebody newly diagnosed with celiac?
“I know what it is like to have to start over, out of your comfort zone. Take your diagnosis seriously and never apologize for putting your health first. Gluten free has gotten a bad reputation in the last couple of years thanks to fad diets, but do not let that get you down! Keep going and you will feel amazing soon enough :)”
Black House Bakery delivers to most areas in Prince George.
Website: www.blackhousebakery.ca
Facebook: https:// www.facebook.com/blackhousebakedgoods
Phone: 1 - 250 - 981-5324
Email: blackhousegoods@gmail.com
Jes is a graphic designer by trade but is currently in a marketing position at the local college, CNC. He handles all the social media, marketing, and design for the Community & Continuing Education department. Robyn has worked as an administrative assistant in the transport industry and also as an educational assistant. Her main job at the moment, aside from being the baker at Black House, is being a mom to two amazing crazy boys!
For the longest time Robyn had wanted to open a bakery of some sort, but then was diagnosed with celiac disease and had to relearn how to bake everything. COVID 19 really was the thing that prompted them to start Black House. Robyn was out of a job and needed something to fall back on. A lot of people on her side of the family have either celiac disease or gluten intolerances that they must manage, so Black House started in July of 2020.
As of right now the team is small, consisting of just Jes and Robyn. Jes does not have to eat gluten free but the entire family does as their house is a gluten free space.
Black House Bakery’s products are produced in a home kitchen. The entire home is a dedicated gluten free place. Products are sold at the Wilson Square Farmers Market during the summer and from their home during the winter, but they are planning on expanding in September of 2021 to a bigger commercial space and are looking forward to having Black House products in a lot of stores around Prince George and surrounding cities.
Black House started with cinnamon buns!! They are still a customer favourite, but their lemon fog donut would be the best seller. Jes’ favourite is still those cinnamon buns, and Robyn’s would be either the black forest brownies or the lemon fog donuts.
Robyn and Jes’ main challenge this year has been finding patience. They are dreamers and have had to really keep their lofty plans in check to keep Black House in a successful position so that future plans can actually become a reality. Black House has had so many successes! The main one would probably be how they have been so welcomed in the Prince George community.
They are only in phase one of the Black House plan and hope to eventually be a full-time bakery. They have learned that starting something big like this during a pandemic was probably not the best idea, and that you need to focus on your business alone while also lifting up other businesses all around you. The best thing about starting a business during a pandemic - they have not needed to adapt to doing business in a pandemic! Robyn says they also would not do anything differently if they were starting over and are grateful for so much support from their community, especially from Community Futures (Fraser Fort-George).
Longer term Robyn and Jes see Black House as a proper commercial gluten free *celiac safe* bakery! The first one in Northern BC, as far as we know :)
Robyn’s take away, her most important piece of advice for somebody newly diagnosed with celiac?
“I know what it is like to have to start over, out of your comfort zone. Take your diagnosis seriously and never apologize for putting your health first. Gluten free has gotten a bad reputation in the last couple of years thanks to fad diets, but do not let that get you down! Keep going and you will feel amazing soon enough :)”
Black House Bakery delivers to most areas in Prince George.
Website: www.blackhousebakery.ca
Facebook: https:// www.facebook.com/blackhousebakedgoods
Phone: 1 - 250 - 981-5324
Email: blackhousegoods@gmail.com
