They say necessity is the mother of invention.
For Robin Knight, a mother with two daughters who are gluten-intolerant, the solution was to create Emily Kate’s Bakery, a gluten-free wholesale bakery in Prairie Village.
“She is headstrong. If you tell her she shouldn’t do something, she’ll say ‘Watch me!’ ” says Kate Knight, 20, who is a journalism major and interned at The Star last summer. “I’m still waiting on doughnuts, though.”
When her daughters Emily and Kate were diagnosed, Knight contacted Erin Brown of Dolce Bakery, relying on her advice, a critical palate and moral support as she began to experiment with gluten-free recipes.
Since June 2015, Knight has worked seven-day weeks, splitting her time between her primary job as an executive creative director and director for insights and strategy for C3 Agency and running the bakery. The long hours are starting to pay off. Emily Kate’s Bakery has picked up an impressive list of customers, including Dolce Bakery, Urban Table, Pour Coffeehouse and One More Cup.
Emily Knight, 25, says her mother’s carefully developed recipes for scones, cookies, cakes, cupcakes, pies and cinnamon rolls shine next to store-bought versions.
“There’s no comparison to those puny, half-dollar-size cookies that are so dry and have this nasty flavor,” Emily says. “That they’re made fresh is the biggest difference.”
The bakery facility is preparing to undergo certification by the Gluten-Free Certification Organization.
▪ Emily Kate’s Bakery, 913-645-7674, emilykatesbakery.com; no retail sales at this date