Sweet Marie’s Hawai‘i is the Islands’ first gluten-free bakery and café. People with celiac disease or other intolerances don’t have to worry about the ingredients used in their menu items or baked goods. Many people experience digestive and health problems caused by eating gluten, which is the protein in wheat, barley, and rye. Wheat is a common ingredient in breads, pastas, and cereal but it also appears in foods like soups and salad dressings. Barley is found in foods and beverages containing malt. Rye is most often found in bread, beer, and cereals.
Founder and chef, Marie Cassel, has been applying classical French culinary techniques to gluten-free cooking and baking for over 20 years. She showed Hawaii’s Kitchen how to prepare a delicious Macadamia Nut Encrusted Chicken Breast with Lilikoi Honey Mustard Dipping Sauce in the Pacific Thermador Kitchen.