In this exclusive interview, I connect with Amelia, the passionate founder of Last Bite Bakery in Northampton, to explore the world of gluten-free and vegan baking. Amelia shares her journey of creating a bakery that caters to both gluten and dairy-free needs, offering delicious and inclusive treats for those with dietary restrictions. We discuss the challenges of baking without gluten or animal products, along with some of the best gluten-free and vegan tips and hacks to make life easier for those navigating these diets. Grab a cuppa and enjoy this conversation about gluten-free and vegan living with Ben’s GF Table and Last Bite Bakery!
The first few questions are all about Amelia and her journey with Last Bite Bakery. I wanted to hear directly from her about what inspired her to start the bakery and the challenges she faced in creating delicious gluten-free and vegan treats.
Amelia’s Journey with Last Bite Bakery
About Your Journey
- What personal experiences or challenges motivated you to start this venture?
- I spent seven years in and out of the hospital battling anorexia, a period that was deeply painful for both me and my family. Recovery, though a long and difficult journey, sparked my rediscovered love for baking. Through the process, I realised how powerful food can be—not just for nourishment, but for emotional healing. This experience led me to want to create something that not only allowed me to enjoy food again, but also offered a way for others with dietary differences to do the same.
- What inspired you to start a vegan and gluten-free bakery?
- After being unable to enjoy the foods I loved for so long due to anorexia, I became aware of how many others were facing dietary restrictions that limited their food choices. I wanted to create a space where people with food sensitivities could indulge without compromise. Starting a vegan and gluten-free bakery felt like a perfect way to combine my passion for baking with my desire to help others feel empowered by their food choices.
- Starting a business can be tough. What were some of the challenges you faced?
- There were definitely moments when I doubted myself and wanted to give up. In the beginning, it felt like an uphill battle, but everything changed when I received a response from a local café that was interested in carrying my products. That was the turning point that made me realize my bakery had potential. From there, the business grew, and I started expanding into new markets.
I realised how powerful food can be—not just for nourishment, but for emotional healing.
About Your Bakery
- What are the range of products or services you offer? If you could pick your favourite or signature item, what would it be?
- I’m known for my carrot cake, which is always a crowd-pleaser, but my menu is full of delicious options. From cakes and cookies to more niche treats like “school cake” and vegan gluten-free cheesecakes, I offer a variety of products to suit many tastes. I also encourage people to request custom orders, because I know how hard it can be to find certain nostalgic or specialty bakes, and I love to accommodate.
- What are the challenges of doing both gluten-free and vegan baking?
- Baking without gluten and animal products presents unique challenges because you’re eliminating so many standard ingredients. However, it also pushes me to be more creative and find exciting new alternatives. Thankfully, the world of gluten-free and vegan ingredients has evolved, making it easier to craft delicious and satisfying treats.
- What sets you apart from other bakeries selling similar products?
- I bring a deeply personal story to my business. Having been through my own health struggles, I understand how important it is to feel included and enjoy food that meets your needs. I’ve had customers break down in tears when they tasted my products, finally able to indulge in foods the missed.
- How can people buy your products and services?
- You can reach me directly through Facebook Messenger, Instagram, WhatsApp, email, or by phone. Plus, I’m now offering a website with online orders, launching soon! My products are delivered fresh to Grandbies on Tuesdays and Fridays, often at Valentini’s Bistro and The Garibaldi Hotel as well.
I bring a deeply personal story to my business. Having been through my own health struggles.
About the Vegan and Gluten-Free Lifestyle
- How important is it to you to cater for people with vegan and gluten-free restrictions?
- It’s incredibly important to me. Every time I get a thank-you message or read a review from someone who’s finally able to enjoy a dessert that suits their dietary needs, it makes everything worthwhile. I’m so grateful to be able to offer this service and make people feel included and valued.
- Over the years, have you seen an increase in the demand for vegan and gluten-free food?
- Absolutely! More and more people are realizing that eating vegan or gluten-free doesn’t mean sacrificing flavor. There’s a growing awareness that these dietary choices can be just as delicious and satisfying as traditional options.
- What would you say to skeptics who think vegan and gluten-free food doesn’t taste as good?
- Try my carrot cake! I promise you won’t be able to tell the difference. It’s all about using the right ingredients and putting care into the baking process. Flavor and texture are key, and I’ve perfected it so that no one feels like they’re missing out.
More and more people are realizing that eating vegan or gluten-free doesn’t mean sacrificing flavor.
About Running the Bakery
- Are you online only at the moment and do you plan to expand?
- At the moment, I’m operating online and through local partnerships. But I have big plans for the future! I’m hoping to open a physical shop in the next few years and have just launched online orders, which will make it even easier for people to access my products once my website is live.
- What’s been the most rewarding part of running your bakery so far?
- There have been many rewarding moments, but I’d say being featured in the newspaper and on the radio was a huge milestone. On a more personal note, one of the most touching experiences was when a customer came to pick up a cake, only to reveal she was the daughter of one of my schoolteachers who had supported me during my recovery. It felt like a full-circle moment that really made everything feel worthwhile.
I have big plans for the future!
Personal and Fun Questions
- If you had to eat one of your creations every day for the rest of your life, what would it be?
- Definitely millionaires shortbread! There are no words to describe how good it is.
- What’s your go-to baking tip for beginners trying gluten-free or vegan recipes at home?
- Don’t be intimidated by the ingredients! They might sound unfamiliar at first, but once you dive in, you will discover a whole new side of the supermarket you never knew about.
- When you’re not baking and running a bakery business, how do you spend your time winding down?
- I love spending time outdoors, whether it’s on long walks or practicing yoga. I’m also a very creative person, so I enjoy hobbies like crocheting and making miniature dioramas.
There are no words to describe how good it is.
Looking to the Future
- What is your vision for the future of the bakery?
- My vision is to continue growing, with the ultimate goal of opening a physical shop. I want to make my treats accessible to even more people, and offering online orders is just the first step in that direction.
- If you could collaborate with any chef or baker, who would it be?
- I’ve always admired Cream Dream London for their innovative and beautiful vegan and gluten free treats. It would be amazing to collaborate with them someday. They do such incredible work!
The ultimate goal of opening a physical shop.
Next, Amelia switched things up and asked me some questions about my own gluten-free journey. We talked about the challenges I’ve faced, the lessons I’ve learned and how now I hope I can help other people with their own journey in the gluten-free world.
Ben’s Gluten-Free Journey & The Birth of The GF Table
- After not being diagnosed for 30 years what were your thoughts and reactions after being diagnosed? Did your lifestyle change or had you already adapted?
- I think, at first, I was quite angry that it took so long to get a diagnosis. But once I was diagnosed, I dived into the world of gluten-free living as fast and hard as I could. I already enjoyed cooking, but now I had to develop my culinary skills even further. I think the cost was what hit me the hardest—everything was so much more expensive. Of course, I didn’t really have a choice, but by cooking for myself, I was able to keep costs down.
I already enjoyed cooking, but now I had to develop my culinary skills even further.
- Did you face any challenges in advocating for yourself with healthcare professionals prior to the diagnosis? How did you navigate that?
- I spent several years struggling and being ill frequently. I had to take quite a bit of time off work, and when I was there, I was always uncomfortable and unable to give 100%. For years, my doctor told me I had IBS, so I was trying to manage it as you would with IBS. One of the most common suggestions was to increase my fibre intake, and of course, I did—but it wasn’t helping. In fact, it was making things worse.
It wasn’t until a neighbor of mine suggested I try cutting out gluten for a little while that things started to change. I gave it a go, and the difference was almost immediate. I spoke to my doctor, and that’s when I began the journey of getting diagnosed with coeliac disease.
- I spent several years struggling and being ill frequently. I had to take quite a bit of time off work, and when I was there, I was always uncomfortable and unable to give 100%. For years, my doctor told me I had IBS, so I was trying to manage it as you would with IBS. One of the most common suggestions was to increase my fibre intake, and of course, I did—but it wasn’t helping. In fact, it was making things worse.
I spent several years struggling and being ill frequently.
- What have you found are the biggest misconceptions about being gluten free?
- One of the biggest misconceptions about being gluten-free is the idea that all gluten-free foods are inherently healthier. Just because something is gluten-free doesn’t automatically mean it’s a better option. Many gluten-free products are highly processed, packed with sugars, fats, and additives to make up for the texture and taste that gluten usually provides. In fact, some gluten-free products may even be less nutritious than their gluten-containing counterparts. Another misconception is that a gluten-free diet is just a passing fad. While it’s true that gluten-free diets have gained popularity, for those of us with coeliac disease or gluten sensitivity, it’s not a choice—it’s a medical necessity. Going gluten-free is essential for our health and well-being. It’s not about jumping on the latest health trend but about managing a condition that can have serious health consequences if ignored. As awareness grows, I think people are starting to realise that for many, gluten-free living is a lifelong commitment, not a passing trend.
Gluten-free living is a lifelong commitment, not a passing trend.
- How has your relationship with food changed since adopting a gluten-free diet?
- I have always enjoyed cooking, especially experimenting with new recipes or unusual combinations (my wife often gives me some very funny looks). However, when I found out I was coeliac, I almost went into overdrive. I spent a lot of time trying everything I could find in the gluten-free aisle and even more time in the kitchen, recreating meals and dishes I thought I would miss. There were a few epic failures, but thankfully, a lot more amazing successes. My favourite—and still is—is the pancake.
There were a few epic failures, but thankfully, a lot more amazing successes.
- What’s your advice to anyone struggling to get a diagnosis?
- Getting a diagnosis can be such a frustrating and emotional process, especially when you feel unheard or dismissed. I don’t pretend to be a healthcare professional but my advice is to trust your instincts—if you feel something isn’t right, keep pushing for answers. Document everything: your symptoms, when they happen, what you eat, and how you feel afterward. This can help your doctor see patterns and take your concerns seriously. Don’t be afraid to seek a second or even third opinion if needed—sometimes finding the right doctor who understands coeliac disease or gluten sensitivity makes all the difference. Most importantly, be patient with yourself. The road to a diagnosis can be long, but once you have answers, it’s the first step toward feeling better.
Document everything: your symptoms, when they happen, what you eat, and how you feel afterward.
- Do you think the misdiagnosis affected your mental health or your overall quality of life? If so, how?
- Without a doubt. It was having a significant impact on both my personal and work life, which was not only demoralising but also incredibly frustrating. Going out was always a worry—not knowing if my body would behave while I was out—and then there was work. I had to take time off because of how ill I was, and I knew my job was at risk because of it. Thankfully, I got diagnosed before it came to that, which allowed me to manage my condition properly, something I should have been able to do much earlier.
It was having a significant impact on both my personal and work life.
- What’s one thing you are yet to find a gluten free version of that you want to try?
- If I could pick one thing I miss more than anything and wish was gluten-free, it would have to be Cadbury’s Double Decker. I’ve loved them since I was a kid and miss them so much that I sometimes find myself wondering if it would be worth having just one bite. So far, I’ve managed to resist the urge!
It would have to be Cadbury’s Double Decker.
- What would you like people to understand about gluten-free living that they might not already know?
- I recently learned something not many people are aware of—the difference between cross-contact and cross-contamination. The risk of gluten getting into gluten-free food is technically called cross-contact. Cross-contamination, on the other hand, refers to things like biological, chemical, or physical contamination, such as bacteria or pesticides. I’ve been using the term cross-contamination incorrectly for years without realising it, but now it all makes sense!
I’ve been using the term cross-contamination incorrectly for years without realising it.
- What inspired you to start The GF Table, and what made you want to share your gluten-free journey with others?
- It all started a few years ago when I created a Facebook group to help people find places in Milton Keynes that cater to gluten-free diets. For a couple of years, not much happened, as the group became fairly self-sufficient. However, recently I started enjoying posting more and connecting with people, so I decided to expand to other platforms. I really enjoy it now, and it’s had a positive impact in many ways, including giving me a huge confidence boost that has helped me both personally and professionally. I hope that my unique perspective and light-hearted content will resonate with people who are either on or just starting the same journey as me.
However, recently I started enjoying posting more and connecting with people.
Thank you all for taking the time to read this interview. It has been a pleasure working with Amelia on this project, and we hope to bring you more content in the future. Click the link below to connect with Amelia and The Last Bite Bakery.
https://www.instagram.com/thelastbite_bakery?igsh=bG9xcjdmaTB3cTJw
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