What do you do when you’re a baker and your daughter is diagnosed with Celiac disease and is allergic to eggs? You launch your own organic, gluten- and egg-free bakery, of course, which is exactly what Lisa Reichelt did when she started Two Daughters Bakeshop back in 2011.
Actually, Lisa originally started baking out of her home while raising her two infant daughters, selling mostly at farmer’s markets. Around this time, though, her youngest daughter was diagnosed with Celiac disease and found to have an allergy to eggs. With her baking being antithetical to her daughter’s health and also faced with economic realities, Lisa took a full-time job back in an office, but “hated it the whole time.”
