Our Company
Our company is built on the principles of making quality products and providing reliable service.
Our diversified product range continues to grow by following trends, improving our standard products, and listening to the customer.
Our unique service has established our place in this industry. This allows us to make a distinctive and substantial impact for our clients.
Alyce Feindel
Alyce Feindel is a homemaker, artist and passionate cook. Her experience with this diet began sixteen years ago when her husband was diagnosed with celiac disease. Alyce's background in arts and languages at Acadia University, Wolfville, N.S., led her back to the University to study a creative writing course and courses in nutrition. She also attended Mount St. Vincent University in Halifax to further studies connected with nutrition throughout the life cycle. Alyce has participated in two years of Italian cooking classes from a local cooking school in Mahone Bay, N.S. She is a life member of the Digby Pines Culinary School under the direction of Chef Claude Aucoin. Alyce is a member of the Junior League of Halifax and has participated in the gourmet group of the league for 22 years. She is a member of the Canadian Celiac Association. Alyce lives in Chester, N.S. and enjoys cooking daily meals, all gluten free, for her family and friends. She hopes that with her long-term practical experience and her credentials, that her readers will be inclined to be intrigued by her offerings more so than by a strictly dietician approach.
In Alyce Feindel's new cookbook, "Living and Eating Gluten Free" you will find:
1. 200 easy-to-prepare recipes using local and fresh produce and gluten-free-ready-to- use all purpose flour.
2. Where to find the products that you need, from health food stores and supermarkets and their contact information.
3. Beautiful full colout photographs to inspire you.
4. A Preface by Dr. John Feindel.
5. Original gluten free recipes by Professional Chefs.
6. Tips and techniques to help you achieve a gluten free lifestyle.
7. Recipes for traditional dishes from the maritimes and beyond.