I recently had the pleasure to sit down with Tully, the proud owner of the fabulous Tu-Lu’s Bakery here in Manhattan. Like me, Tully is gluten-intolerant, as well. Tully graduated from Le Courdon Bleu school in Texas and enjoys creating her own mix of gluten free baked goods. I love Tully’s treats because she offers a vast array of gluten-free and vegan treats that are incredibly tasty.
Me and Tully at Tu-Lu’s Gluten-Free Bakery, NYC
How did you come up with the idea for Tu-Lu’s Bakery?
I had been cooking professionally for about 4 years at catering companies in NYC. I left my job and enrolled in NYU’s Food Studies masters program. While taking a food entrepreneur class, I came up with my business plan to start a wholesale gluten-free company. After being 3 months in business, I quickly decided that I wanted to open a retail shop to sell my baked goods fresh and be able to interact with my customers.
Tell me about your typical day at Tu-Lu’s Bakery.
I think people have the misconception that my day is spent in the bakery. I actually spend most of my time in the office! Placing orders, emailing, dealing with payroll, paying bills, etc. take up most of my time. The best moments are playing with new recipes and talking to customers.
What is your favorite gluten-free dessert?
A Chocolate soufflé.
What is your favorite gluten-free meal to cook?
Parmesan polenta with roasted chicken and oyster mushrooms.
What is your favorite New York City restaurant?
It’s so hard to choose one! From fancy to casual, my picks are Eleven Madison Park, Little Owl, and Caracas Arepa Bar.
What is one kitchen tool that you couldn’t live without?
What do you see in the future for Tu-Lu’s Bakery?
I would love to expand the online ordering to include many of our other treats and perhaps cupcakes.
Describe your kitchen at home.
TINY! It’s crammed with all sort of cooking ingredients and gadgets. I’m thankful I have a dishwasher though.
Even though you are a famous baker, do you consider yourself to be more of a cook or a baker at home?
Well…I wouldn’t call myself famous! I am definitely a cook. I did not go to culinary school to specialize in pastry, but when I went gluten-free all I wanted was baked goods. That’s how it all started.
What is your best kitchen advice?
Prep all your ingredients (chopping, grating, etc.) before you being so you complete the recipe quickly and correctly.
What inspires your baking?
I try to think of what people miss eating the most. We just came up with a delicious peppermint chocolate cookie that resemble another cookie whose name I won’t mention. I hope that people will be thrilled to find treats in my bakery that they used to love!
Did you always have a passion for food growing up as a child and throughout your adolescence?
Growing up I loved being in the kitchen with my mom and taking cooking lessons. I’ve always read cookbooks like novels.
What is always in your pantry?
Olive oil, aged balsamic vinegar, apple cider vinegar, agave, sliced almonds, dried cherries, polenta, brown rice pasta…and so much more. Remember? I have a small kitchen that is about to burst!
Desert island cookbook?
Any of the Barefoot Contessa books. I love the simplicity of her cooking.
The next time you find yourself in the East Village of Manhattan, stop into Tu-Lu’s Bakery and taste Tully’s delicious baked goods…my favorite are the chocolate chip cookies and dark chocolate brownies..they’re quite delish and by far the best freshly baked gluten-free treats I’ve come across here in Manhattan.
And, to go along with the ‘Gluten-Free Bakery’ theme of today’s post, I thought I’d share my secret Gluten-Free Peanut Butter Cookie recipe with all of you…Enjoy!
The Healthy Apple’s Secret Gluten Free Peanut Butter Nibbles
- 1 large egg
- 3/4 cup sugar
- 1/4 tsp. gluten-free vanilla extract
- 1/4 tsp. almond extract
- 1/4 tsp. ground flax seeds
- Pinch of Salt
- Optional: Pinch of Cinnamon
- 1 tsp. organic smooth peanut butter
- Preheat oven to 350 degrees.
- Beat egg, sugar, baking soda, almond extract, vanilla extract, salt and cinnamon on medium-low speed with an electric mixer.
- Slowly add in peanut butter.
- Spoon teaspoon sized amounts onto a baking sheet lined with wax paper.
- Bake 8-10 minutes or until golden brown.
- Remove from oven and transfer to wire rack for cooling.