Nestled under trees and vines it is easy to drive right by All of the Above Bakery and Cafe at 27423 Ynez Road in Temecula, across the parking lot from Michael’s and Big Lots and between Allstate and Armstrong’s Garden Center.  Once inside you may think you are in a European cafe, with its friendly and peaceful atmosphere.                 . 

 

Although I was tempted to sample every bakery item, I began with a delicious, light but filling Mexican Quinoa salad made with organic quinoa (healthy wheat alternative), organic roasted corn, black beans, tomatoes, wine sauce, salsa, cumin and I won’t give it all away! That was more than enough for my lunch, but I was talked into trying the delicious agave (lower glycemic index than cane sugar) sweetened Upside Down Pineapple Cake; my friend was enchanted by the Black Magic Bundt Cake.  Along with the desert I tried the hot chocolate which was made with potato powdered mix.  I was skeptical but found it to be delicious.

 

Owner and chief baker Lorilyn Teasdale began her special needs son on a gluten free and dairy protein free (that is, caseine free) diet when he was seven years old and had been diagnosed with autism.  Certain foods were causing him to have seizures so his mother explored possible causes and solutions.  She was warned that teenage years might be extra challenging and that is when he would need to go on ADD medicines.  But he was calmer and more focused than most of his peers with similar conditions.

 

Her son’s challenges and strengths inspired Lorilyn to start what she called a “Starbucks for People with Allergies” and thus the current name All of the Above, referring to multiple allergen checklists.  In addition to her items being gluten free, casein free and soy free, her recipes include rice milk, powdered potato milk, coconut milk, almond milk, and for several recipes she uses ghee instead of butter.

 

I was interested to learn that in addition to digestive problems that result from eating dairy, gluten or soy, there is now a recognized condition called neurological celiac disease, the most extreme example being a man who ate gluten and soon after drove and crashed into a tree.  Other milder reactions include stuttering and interchanging words. 

 

Lorilyn made an observation about our society’s need for anti-inflammatory medicines such as aspirin, ibuprefren, Tylenol and stronger ones such as arthritis meds.  She pointed out that it might be wiser to eliminate inflammatory foods from our diets, including gluten and dairy, or at least to minimize their consumption.

 

Her recipes, many her own creation, also include vegan items (no animal products).  2/3 of her cookies, all her cupcakes, most muffins, carrot bundt cakes, rice and quinoa salads and half of her soups are vegan.

 

Lorilyn and her husband, with help from their daughter and two sons, have been in operation since May of 2010.  Their website is almost complete, which will list the soup of the day or other items being cooked that day, as well as hours and days.  Currently they are closed Tuesdays and are open for three day weekenders. 

 

If you want more information, go to their website at alloftheabovebakery.com or call 951-693-4000.

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