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Norwich Pizzeria Offers Gluten FREE Dining
Punxsutawney, PA
Saturday, September 20, 2008
Engine No. 6 Pizza Compnay
For Immediate Release
Marcel Bouley
Engine No. 6 Pizza Co.
195 W Thames St.
Norwich, CT 06360
860.887.3887
Email: MarcelBouley@gmail.com
www.EngineNo6Pizza.com
To: All Media
Page 1 0f 1
~Press Release~
No Kill Date
Norwich Pizzeria Offers Gluten FREE Dining
Norwich, CT – September 2008 –The Celiac Disease Foundation (CDF), reports 1 in 133 Americans are affected with celiac disease. People with celiac disease cannot tolerate certain proteins found in common cereal grains, including wheat, barley and rye, commonly referred to as gluten. A person with celiac disease left untreated, can develop chronic and life-threatening conditions, both nutritional and immune-related.
In conjunction with CDF, Norwich based Engine No. 6 Pizza Co. has taken the opportunity locally to raise awareness about a variety of issues relating to Celiac Disease and aims to educate individuals living with celiac that they too have the choice of eating pizza.
Marcel Bouley, founder of the 22 year old restaurant became acquainted with sufferers of the disease when gluten free pizza was requested by customers. Bouley notes, "Traditional pizza is not celiac friendly because the crust is normally made from refined grains. Several of our customers shop at nearby Ginger Root Health Food Store looking for gluten free products" Bouley along with Ginger Root manager, Renee Hughes embarked on a 2 year long trek to find a gluten free product that met the taste standards of Engine No. 6. Their mission came to fulfillment at an industry trade show where Bouley found a celiac friendly alternative to the standard crust. "There are so many people suffering from gluten food allergies. It's great that local restaurants like Engine No. 6 Pizza are recognizing this and offering them a great tasting healthy alternative," said Hughes.
That is no easy task. Tom Lehman of the American Institute of Baking in Manhattan, KS tells us "There have been some pretty significant improvements in the flavor of gluten-free products over the past year now. There are still issues with texture, but it isn't too bad. They can't hold a candle to your regular crusts, but then again, this ain't your regular pizza either, and compared to not eating pizza if I was gluten intolerant, I could easily learn to like pizza on that type of crust" Lehman is nationally known as the Dough Doctor.
Engine No. 6 Pizza Co. shares in the excitement of the local celiac community about the choice of pizza, calzones, pasta and bread sticks being introduced as a dietary option. His only promotion has been through local health food, celiac support groups, yet the gluten free products account for 5-10% of pizza sales. Bouley notes that customers drive 90 minutes to enjoy their pizza. "I was diagnosed with celiac disease 3 years ago. This was the most amazing pizza I have ever had! It wasn't gritty or bland, it was crunchy and tasty! My boyfriend (who doesn't have a gluten intolerance) even says that it is the best pizza he has ever had. I was so happy to be able to eat pizza in a restaurant for the first time in over 3 years! I can't say thank you enough to Marcel" -Hilary Bessette of Windham, CT
To learn more about Engine No. 6 Pizza Co's gluten-free products, please visit their website at www.engineno6pizza.com . To learn more about healthy eating and celiac friendly choices please visit www.Celiac.org
###
Marcel Bouley
Engine No. 6 Pizza Co.
195 W Thames St.
Norwich, CT 06360
860.887.3887
Email: MarcelBouley@gmail.com
www.EngineNo6Pizza.com
To: All Media
Page 1 0f 1
~Press Release~
No Kill Date
Norwich Pizzeria Offers Gluten FREE Dining
Norwich, CT – September 2008 –The Celiac Disease Foundation (CDF), reports 1 in 133 Americans are affected with celiac disease. People with celiac disease cannot tolerate certain proteins found in common cereal grains, including wheat, barley and rye, commonly referred to as gluten. A person with celiac disease left untreated, can develop chronic and life-threatening conditions, both nutritional and immune-related.
In conjunction with CDF, Norwich based Engine No. 6 Pizza Co. has taken the opportunity locally to raise awareness about a variety of issues relating to Celiac Disease and aims to educate individuals living with celiac that they too have the choice of eating pizza.
Marcel Bouley, founder of the 22 year old restaurant became acquainted with sufferers of the disease when gluten free pizza was requested by customers. Bouley notes, "Traditional pizza is not celiac friendly because the crust is normally made from refined grains. Several of our customers shop at nearby Ginger Root Health Food Store looking for gluten free products" Bouley along with Ginger Root manager, Renee Hughes embarked on a 2 year long trek to find a gluten free product that met the taste standards of Engine No. 6. Their mission came to fulfillment at an industry trade show where Bouley found a celiac friendly alternative to the standard crust. "There are so many people suffering from gluten food allergies. It's great that local restaurants like Engine No. 6 Pizza are recognizing this and offering them a great tasting healthy alternative," said Hughes.
That is no easy task. Tom Lehman of the American Institute of Baking in Manhattan, KS tells us "There have been some pretty significant improvements in the flavor of gluten-free products over the past year now. There are still issues with texture, but it isn't too bad. They can't hold a candle to your regular crusts, but then again, this ain't your regular pizza either, and compared to not eating pizza if I was gluten intolerant, I could easily learn to like pizza on that type of crust" Lehman is nationally known as the Dough Doctor.
Engine No. 6 Pizza Co. shares in the excitement of the local celiac community about the choice of pizza, calzones, pasta and bread sticks being introduced as a dietary option. His only promotion has been through local health food, celiac support groups, yet the gluten free products account for 5-10% of pizza sales. Bouley notes that customers drive 90 minutes to enjoy their pizza. "I was diagnosed with celiac disease 3 years ago. This was the most amazing pizza I have ever had! It wasn't gritty or bland, it was crunchy and tasty! My boyfriend (who doesn't have a gluten intolerance) even says that it is the best pizza he has ever had. I was so happy to be able to eat pizza in a restaurant for the first time in over 3 years! I can't say thank you enough to Marcel" -Hilary Bessette of Windham, CT
To learn more about Engine No. 6 Pizza Co's gluten-free products, please visit their website at www.engineno6pizza.com . To learn more about healthy eating and celiac friendly choices please visit www.Celiac.org
###
Scott Anthony
Fox's Pizza Den
Punxsutawney, PA
814-591-1489
First Url: Engine No. 6 Pizza Co.
Second Url: Pizza Marketing Expert
