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QSB expands despite pandemic

QSB also launched in food service with local restaurants, and are looking to partner with popular chains seeking a healthier bread for sandwiches and hamburgers.


August 6, 2020
By Bakers Journal


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Queen St. Bakery Team (CNW Group/Queen St Bakery)

Queen Street Bakery (QSB), a Canadian food startup in the gluten free industry, is announcing that it has secured a new strategic equity partner in District Ventures Capital (DV), a venture capital fund led by entrepreneur Arlene Dickinson.

Established in 2018, QSB creates allergen-free products from functional ingredients like chia flour and bean flour. Despite the restrictions of the pandemic, QSB has grown from just 50 stores in the GTA to over 1,000 stores Canada-wide. Their customers include leading Canadian retailers such as Loblaws, Sobeys, Whole Foods, Farm Boy and Choices Markets.

“While the love of bread is universal, the ability to consume it isn’t. Queen St. Bakery has created innovative products that consumers with gluten intolerance and personal preferences are interested in and have uniquely positioned themselves in the market” said Arlene Dickinson, general partner of DV in a press release. “We are delighted to partner with a company that doesn’t only create high quality products for those who already eat gluten-free, but an alternative for anyone who has an on-again/off-again relationship with bread.”

Giovanni Angelucci, founder and CEO of QSB, says that the gluten-free market has been a sleepy industry, ripe for innovation. He believes that gluten-free bread will be the new norm.

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“We’ve replaced inflammatory ingredients like wheat, rice and corn, the base for both traditional and gluten-free bread, with ingredients like chia and beans. Canadians now have an option that is full of plant-based nutrients, has four times the fibre of whole wheat bread and that promotes gut health. And with the help of District Ventures, we will now be able to get our message and product to even more people across the country”.

QSB also launched in food service with local restaurants, and are looking to partner with popular chains seeking a healthier bread for sandwiches and hamburgers.

Public interest in bread and baking has reached an all-time high in recent months. This coupled with fact that the Canadian Celiac Association estimates that 80-90% of Canadians living with celiac disease haven’t being diagnosed creates an opportunity for exponential growth for QSB.