Today we’d like to introduce you to Toula Argentis and Chef Tawanna Ray.
Toula and Chef Tawanna, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
Toula: Our bakery was started due to by sons’ allergies. They were diagnosed with numerous allergies over 15 years ago. These allergies included wheat, gluten, dairy, sugar, dyes.
I started to experiment with various recipes for gluten free breads and desserts; it was a very difficult journey. We did not like the recipes and the results they provided. So I started converting regular recipes of items we loved to make them without the gluten and eventually without the dairy. This was a long and arduous road. Trying to feed young children anything that remotely tastes different than what they are used to is difficult. It was an uphill battle for years. But over time I started perfecting the recipes and creating and modifying the recipes so that even those who did not need to eat without gluten or dairy still appreciated the desserts and treats.
Six years ago we started selling our products at Farmers Markets. We continued this process from spring to fall for about 2.5 years. Customers loved our products. Therefore, 3 years ago we opened our first retail store in Alpharetta.
However, I would not be able to have accomplished this project without the help of my team, which includes the bakery’s Chef, Chef Tawanna. Her testimony is included in this article.
Chef Tawanna:
My culinary path started back in high school at the McKenzie Career Center! There are begin to enter competitions and won 4th Place out of 35 competitors at my first one! I then went on to culinary school at Sullivan University in Louisville Kentucky. There are graduated with the 3.3 in my associates degree and baking and pastry arts. Then enter the hospitality industry ranging from front of the house and back of the house positions. I’ve had numerous positions in the kitchen from prep cook line cook, sous chef, pastry chef and now executive pastry chef at 2B Whole Gluten Free Bakery.
We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
Toula: When I started the business over 6 years ago, I already had a full time job in the corporate world. It was a very demanding job; plus I had 3 children and a husband who was ill at that time. Even though my children supported me and were happy with my decision to start our own business, I did not have the full support from my husband.
Managing a full time job and starting a business at the same time was very strenuous and demanding. Time management was difficult but not impossible. I was also faced with other personal tragedies along the way which brought great loss to our family. But we have managed through all these obstacles and challenges and they have made me stronger.
Chef Tawanna:
There are always challenges in life and bumpy roads! If it was a smooth ride then this will be a perfect world! Some things that I found challenging was creating gluten free recipes that were tasty and appetizing to the eye. Coming from a strong background where I always use wheat and then converting over to gluten-free has its difficulties. But through trial and error it all came together.
So let’s switch gears a bit and go into the 2BWhole Gluten Free Bakery story. Tell us more about the business.
Toula: We are a company that promotes clean eating; our products are naturally gluten free, wheat free, soy free, peanut free, most are dairy free, many are also egg free. We use organic and non GMO ingredients for more than 80% of our ingredients. We also try to promote local companies.
We provide healthy, good quality and great tasting products that are made daily at our bakery. We have both sweet and savory products. We treat our customers like family. Happy customers that are healing partially from what we are creating, and thereby becoming ‘whole’ in the process is what we are all about!
We work daily with nutritionists, holistic practitioners and doctors who are not only our customers, but also are part of our support team.
Chef Tawanna:
2B whole gluten free bakery is a company that specializes in of course gluten free options, as well as paleo and vegan. It is also a soy-free and peanut free facility. At the bakery, I, TaWanna Ray, am the Executive Pastry Chef. We have several top sellers, such as the lemon bar and Artisan bread which were created by the owner Toula Argentis. The paleo bars, including The Paleo Reeze Bar, Blondie Bar and, Paleo Brownies and my signature Stuffed Biscuits are my own creations. Toula Argentis started off with many of the recipes and I’ve added to them and or, created my own. We became a great team and making many changes for the better.
Has luck played a meaningful role in your life and business?
Toula: I do not really believe in luck. I truly believe that we are all destined to do something great in our lives. We need to believe in ourselves and take the chances and opportunities when they are given to us. I believe that it was my calling to do what I do now. My children and my family suffered greatly with the allergies they were born with. I took this as an opportunity to not only help my family but to also help others who suffer as well with allergies and ailments.
Contact Info:
- Address: 42 Milton Avenue, Suite B, Alpharetta, GA 30009
- Website: www.2bwhole.net
- Phone: 470-395-5248
- Email: gf@2bwhole.net
- Instagram: 2bwholegfbakery
- Facebook: 2B Whole Gluten-Free Bakery
- Twitter: 2BWholeBakery
Getting in touch: VoyageATL is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.
