Today we’d like to introduce you to Jodie Liwanag.
Hi Jodie, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I moved with my family from California to Texas in 2013. My husband and I decided to use the move as a catalyst to change our diet to plant-based whole foods. I began looking for minimally processed organic bread and was disappointed by all the ingredients I found listed on grocery store bread labels. I began making my own bread and started shopping at a local organic food co-op. There I met the owner of Natural Living, who suffered from Celiac disease. I asked her if I could sell my bread to her customers and she said yes; but she also asked if I would be willing to make gluten-free items because a lot of her customers had gluten-intolerances and there was a demand for minimally processed gluten-free baked goods. I agreed and began fulfilling the requests of her customers. The response I received from those that suffer from severe dietary restrictions was very positive. It was so rewarding to hear about how happy children and adults alike were able to enjoy the simple desserts that they had been denied due to their allergies. That is where Food of Life began. I sold my product out of her garage co-op, then moved with her to her storefront location and began selling at farmer’s markets. Eventually, demand grew to the point where I needed my own kitchen. Food of Life opened its own retail location in April of 2022.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
OMG! I don’t think any businesses that have weathered the pandemic, hurricanes, freezing weather, and inflation have experienced a smooth road. I have never been as stressed as I have over the course of the last three years than I have in my entire life. However, I consider myself, and my business, very fortunate to have survived thus far. I know a lot of other food service businesses have not been as lucky.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I absolutely love the creative aspect of my job. I love the instant gratification I get when a customer tries something I make. I love a challenge and enjoy the process of taking a customer’s request for a standard conventional bake good and turning it into something gluten-free. I take pride in the fact that we use organic minimally processed ingredients and turn them into something just as delicious as something you would get at a conventional bakery. We work hard to make the best gluten-free products around and think it shows. I feel like we are one of the best gluten-free bakeries in the area.
Are there any important lessons you’ve learned that you can share with us?
That things always take longer and cost more than you think. That if you have personal integrity and are willing to hustle, you can achieve your goals with a lot of personal satisfaction.
Pricing:
- Mini Cakes $10
- Scones and Muffins $4.50
- Mix and Match Cookies 4/$5 or 13/$15
- Pot Pies, Savory Hand Pies, and Falafel $12
- Custom Birthday Cakes starting at $50
Contact Info:
- Instagram: @eatfoodoflife
- Facebook: Food of Life LLC
Image Credits
Ashley Richardson Jodie Liwanag
