Jared Bailey

Connect What is your signature dish?

My gluten-free sourdough bagels. They’re fermented, boiled, baked and topped with my “everything but the allergens” seasoning (a blend of nori, sunflower seeds, hemp seeds, onion, garlic, salt). Served with my “Sunny Schmear” (golden beets and carrots roasted in fennel powder, cumin and turmeric, blended with sunflower butter). Rip and dip, or serve toasted! So good they’ll make a New Yorker take the lords name in vain!

Who is your culinary inspiration?

Martha Stewart. I really want to build a brand that orbits around teaching people. It’s very difficult for those with allergies (gluten and or any of the top 9) to commune around food- from dinner parties with friends to holiday traditions with family. I want to democratize and demystify how to cook gluten free and alter any recipe for the top 9 allergens. It’s easy, and it’s delicious!

What would you do with the $25,000?

I recently quit my job to start up my business, Good & Friendly Kitchen. I’d use this money to help secure a physical footprint for the brand that will have a holistic bakery and kitchen that serves fresh, organic, seasonal food from Sonoma county. All gluten-free and free of the top 9 dietary allergens. I will also sell allergen friendly specialty items and have a demo kitchen for classes in the center of the shop.