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Donations: Deerfields Gluten-Free Supports Fundraising Efforts of University of Chicago Celiac Disease Center

Since introducing gluten-free products in April 2008, Deerfields Bakery has been a friend, sponsor and contributor to University of Chicago Celiac Disease Center (www.celiacdisease.net), an organization at the forefront of research and professional education regarding Celiac Disease. 

Spring Flours Benefit, April 16, 2008: Guests at University of Chicago Celiac Disease Center's annual fundraiser applauded Deerfields Bakery's tasty gluten-free cookies. Deerfields Bakery launched its new gluten-free line of cookies, testing the waters with some of the event's most discriminating guests: kids. Time and time again, the kids returned, sampling yet another Lotsa Chips. One young man proclaimed Deerfields "Lotsa Chips" the best chocolate chip cookie at the event. Triple Chips came in a close second as kids' favorite grab.

Kurt Schmitt, owner of Deerfields Bakery, recalled his favorite moment. "I watched  a young girl take a bite of one of our cookies. Her eyes grew big as saucers and her mouth opened in pure surprise as she clutched the cookie tighter in her hands. It was heartwarming."

Annual Free Blood Screening Event, October 18, 2008: Deerfields Bakery signed up as a sponsor of the Annual Free Blood Screening event, which draws nearly 500 people each year to get tested for Celiac disease. Lisa Albertson, gluten-free baker and product formulator, enjoyed handing out Halloween decorated sugar cookies and Triple Chips, a quinoa-fortified chocolate chip cookie with milk, dark and white chocolate chips. Triple Chips is a best seller at Whole Foods in Chicagoland. Kids and adults got a chance to decorate their own Halloween cookies using piping bags of chocolate ganache. Since so many children are prone food allergies, Deerfields uses natural colors in its gluten-free decorating.

Crate & Barrel Fund-raiser, November 6, 2008: Crate & Barrel, as part of its community program, held an evening fund-raiser with all proceeds donated to the University of Chicago Celiac Disease Center. Deerfields Bakery, in its ongoing support of the Center, donated the baked goods for the event, which was attended by some 300 guests.

Celiac Preceptorship Dinner, December 4, 2008: The University of Chicago Celiac Center held its annual education program at the Quadrangle Club in Chicago and asked Deerfields Bakery to supply the gluten-free dessert for the event. Guests were treated to a tasting of four different desserts including cheesecake, brownies, mini chocolate cupcakes, and Lemon Buttons. One of the guests reported back, "There was great feedback from those who have never before sampled your wares."