Bakers Journal

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Bakery says no to nuts


October 29, 2008
By Seattle Post-Intelligencer

Oct. 29, 2008, Seattle, Wash. – For 12 years, the owner of Little Rae's Bakery has prided himself on
what goes into his pastries: real butter, real fruit, "quality
ingredients." Now, though, he makes note of what's missing.

Oct. 29, 2008, Seattle, Wash. – For 12 years, the owner of Little Rae's Bakery has prided himself on
what goes into his pastries: real butter, real fruit, "quality
ingredients."

Now, though, he makes note of what's missing. Like the maple-walnut scone that is now just a maple scone, or the
almond-poppyseed muffin reformulated into lemon-glazed poppyseed
muffin. The chocolate chip cookies no longer contain walnuts, and the
"peanut butter pillow" dessert was permanently struck from the menu.

The 12-year-old Seattle bakery, which supplies more than 150 coffee
shops and markets in the region with fresh-baked pastries, is now one
of just a handful of nut-free bakeries in the U.S. Little Rae's owner
James Morse made the move in July – changing recipes, scouring his
8,400-square-foot factory with a team of employees and tracking the
path of every ingredient in Rae's 60-plus products to make sure vendors
follow his nut-free requirements. | FULL STORY

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