The Orange Dot Story
In 2012, Susan Weiner's youngest child Andrew received a diagnosis of celiac disease after years of chronic pain, which causes him to have a severe intolerance to gluten. As she tried to keep Andrew healthy and fed after this diagnosis, Susan realized that most gluten free breads on the market were dry and flavorless, had high glycemic indices, and contained unpleasant chemical ingredients like xanthan gum.
Inspired to tackle the problem, she started researching how to create a healthier and more flavorful bread for Andrew, eventually inventing a blend of healthy, natural ingredients and a proprietary baking process that locks in moisture. The first batches of Orange Dot Muffins were produced in her own kitchen, and taste tested by Andrew in 2013.
By 2015, with growing national awareness of celiac disease and other conditions that gluten can cause or exacerbate, Susan began selling her muffins at the local farmers' market, where they proved a hit. As people enjoyed an expanding variety of flavors such as Rustic Rosemary, Everything Better, and Super-Seeded, word spread quickly, and by the next year she was supplying stores throughout Virginia with Orange Dot products.
By 2017, demand had grown to such an extent that Orange Dot moved into a dedicated gluten free baking facility and Susan hired her first full-time employees. She also expanded her product line in response to include biscuits, which are smaller version of her flagship muffin, in addition to flatbread and blonde brownies.
Orange Dot bread is versatile and works well as French toast for breakfast, a turkey sandwich for lunch, or a hamburger bun for dinner. Or try Susan's favorite and spread a toasted Everything Better Muffin with goat cheese and pair with a glass of red wine!