Food News

Gluten Intolerant Chef Launches Weezie's Gluten-Free Bakery in Fort Lauderdale

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.

See also: Five Legit Gluten-Free Beer Options for Discerning Beer Snobs

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Jess Swanson is a staff writer at New Times. Born and raised in Miami, she graduated from the University of Miami’s School of Communication and wrote briefly for the student newspaper until realizing her true calling: pissing off fraternity brothers by reporting about their parties on her crime blog. Especially gifted in jumping rope and solving Rubik’s cubes, she also holds the title for longest stint as an unpaid intern in New Times history. She left the Magic City for New York to earn her master’s degree from Columbia University School of Journalism, where she spent a year profiling circumcised men who were trying to regrow their foreskins for a story that ultimately won the John Horgan Award for Critical Science Journalism. Terrified by pizza rats and arctic temperatures, she quickly returned to her natural habitat.
Contact: Jess Swanson