Ray Porcellato takes behind the scenes of his gluten free bakery, and the recent rise in popularity of the gluten free baking market. He explains why he chose New Westminster as the city for his bakery, and the role he plays in the lives of his clients.
No video for YouTube upload available.
VIEW SIMILAR PRESENTATIONS
The Cruelty-Free Feather Movement
BY ROSEMARY KIMBLE
@ VOL 22
ON MAY 18, 2014
Rosemary Kimble brought the cruelty-free feather movment to light by sharing her work to increase public awareness. She once created feathered costumes using any feathers, but now creates works of art using only cruelty-free sources.
Internet Babies: Kawaii Happy and Fruity Free
BY IDEAL CORPUS
@ VOL 115
ON JUN 25, 2014
Ideal Corpus are a French DJ duo who define themselves as visual artists in the post internet age. Their philosophy is radical enthusiasm, encouraging people to always find happiness and positivity even through hardships. They utilize the internet, and of course dancing, as a way to connect people.
Breaking Into Atlanta Communities: Free Art 4 U
BY NICOLE POWELL
@ VOL 27
ON NOV 15, 2015
Nicole Powell needed a project for film school and so went out and got in touch with four artists providing free art for ATL-iens. Everman, Catlanta, Sppoky Toons, and Blockhead! Listen as Nicole speaks about what it took to make a film about the free art movemnt and where things stand now.
Nuclear Free World
BY CASPER VAN DER ZIJDE
@ VOL 16
ON JUL 06, 2016
Is it possible to live in a world without nuclear arms? Will nuclear disarmament be the beginning of an era without war? And what can you do to help free the world of the threat of nuclear arms? Casper van der Zijde will inspire us all.
BY ANTHONY FALCO
@ VOL 17
ON MAR 09, 2017
From Texas to New York to Brazil, professional pizza man Anthony Falco has been active in the food industry from a widely popular french fry stand to a famous Bushwick pizzeria, to perfecting delicious bread recipes with his kids. At PechaKucha Night NYC, he talks about the process and health benefits to naturally leavened dough!
My way to Plant-based and Gluten-free
BY SQUARE JAO
@ VOL 38
ON SEP 29, 2018
Square was born and raised in Taipei, Taiwan. She gradually started her plant-based journey after seeing some influential documentaries on animal agriculture industries.
She had the chance to indulge in some of the greatest plant-based foods whilst her time abroad studying for her masters degree in Film. This wonderful experience inspired her to open up a whole food, plants-based & gluten-free eatery in Taipei with her partner, Lily. They aspire to spread the importance of a plant-based whole food diet, as well as creating a safe eating environment for those with special dietary needs.