Goerss-Barton believes the growth in popularity of the gluten-free food market can be attributed to a greater self-awareness of gluten intolerance.
“A theory to why gluten intolerance is on the rise now is that maybe it always has (existed) and people are just learning more about it now,” she said. “And maybe a lot of things have been misdiagnosed for a while when people were really gluten-intolerant, or had full-blown Celiac disease (an autoimmune disorder of the small intestine).”
Those choosing to go gluten-free on their own are probably doing so because it’s seems like a healthier route, says Goerss-Barton.
“Modern forms of wheat have been bred to be so weather-resistant to bugs, that they have very high starch and gluten, which makes them very hard for our bodies to break down and very hard to digest.”
As with every new business venture, there is a degree of risk-taking involved. According to the Small Business Administration, more than 50 percent of small businesses fail within the first five years. In his book, “Small Business Management,” author Michael Ames lists lack of experience, insufficient capital, and poor location as the top three reasons why small businesses fail. Such deterring factors serve as motivation for Goerss-Barton.
“I’m approaching it reasonably. That’s why I don’t have a (store front) right away because I’d rather build up a branch first and make sure my recipes are basically perfect and that my quality is really awesome,” she said. “I want to establish a good repertoire with the community before I take that leap and open a place and put money into the place itself.”
Goerss-Barton has already established a sound reputation with family and friends, who have nothing but praises and good sentiments to throw her way.