Few food topics start more passionate conversations than gluten. Some people avoid it completely, others proudly order extra bread for the table, and somewhere in the middle sits our kitchen—trying to make food that feels good, tastes great, and still sparks curiosity.
The Kitchen Split Into Teams
At one point, Chef Arnold jokingly said the staff had divided themselves into two unofficial groups: “Team Sourdough” and “Team Gluten-Free Everything.”
Suddenly everyone had opinions. Texture debates during prep. Blind taste tests between pastries. Discussions about flour blends becoming way more serious than expected. The funniest part? Most of the experiments started because customers kept asking thoughtful questions about ingredients, alternatives, and how certain dishes were made.
/BREADS HAVE OUR HEART
What We Actually Learned
The debate reminded us that food has become deeply personal for people.
Some eat gluten-free out of necessity, others out of curiosity, and some simply because it makes them feel better. Instead of treating that as a “trend,” the kitchen started approaching it as an opportunity—to create dishes that feel inclusive without sacrificing flavor, texture, or fun.
Because nobody wants to feel like the “safe option” on the menu.
In the end, nobody really won the gluten debate—and honestly, that’s probably a good thing. The best kitchens stay open-minded, experimental, and willing to listen. Whether someone orders sourdough toast or gluten-free pasta, the goal stays the same: make it delicious enough that nobody feels like they’re missing out.
/SIMILAR ARTICTLES
These ones earned a second look
Come & Devour
Step in the restaurant for some of the best moment of your life
