Humming to herself behind a mound of chocolate chip cookies, Louise Dutton flattens the gluten-free batter for her miniature Key Lime pie crusts. Cocking her head towards the door as it opens, the baker/chef smiles and pokes her reading glasses higher up her nose. Her hands are gloved in dried dough.
"Are you hungry?" Dutton asks enthusiastically. "Because I'll feed you."
Affectionately nicknamed Weezie by her mother, Dutton opened the doors to Weezie's Kitchen in August and is eager to nourish people at her gluten-free bakery.
Giving up the wheat protein four years ago after being diagnosed with a gluten allergy, she understands the responsibility of declaring her cooking gluten-free. Lives depend on it, hers included.