, I am overly delighted when a restaurant has any gluten-free bread at all, but here was Daniel serving the most exquisite, soft, doughy rolls I had ever had. I asked the waiter how this was possible, and learned the rolls were from a bakery in Brooklyn calledI reported this finding back to my parents, as my mom also has Celiac.
Everybody Eats actually started in a kitchen, the brainchild of Pedro Arroba, who was diagnosed with Celiac in 1996, well before every supermarket’s shelves were lined with gluten-free offerings. Arroba arrived in New York City after fleeing Venezuela in 2003, and started the bakery with just $600 the following year.
And then the pandemic hit, closing restaurants and causing a ripple effect that forced Everybody Eats, like so many businesses, to reposition themselves. I asked Arroba how he has managed to stay open, and how the pandemic has affected his business. “We have been struggling these past several months, but we have the hope and positive attitude to keep our kitchen open,” Arroba said via email. “We want everyone to know that they can count on us, and we are getting lots of emails and calls of support, which are very encouraging and appreciated.” He’s been expanding his customer base through online ordering and nationwide shipping.
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