Brenda Hill, owner of Diabetic Depot & Bakery, had plenty of motivation to open her own business in 2002. “My husband had become Type 2 diabetic,” she says. “I read a lot about the disease, but my family and I were struggling to manage his diabetes.” Once she felt like she got a handle on the situation at home, she felt that her efforts might be useful on a broader scale.
The Diabetic Depot & Bakery serves four kinds of customers with unique dietary needs: people with diabetes, people with celiac disease and those looking for gluten-free options, people concerned with weight loss and others who are focused on general wellness.
After a time running her business, Brenda still felt there was more she could do – which led to adding in a bakery targeted for those with diabetes. The Diabetic Depot & Bakery mills its own flour and bakes its own goodies from scratch. “We developed a bake mix to substitute for flour,” Brenda says. “Our specialty is desserts: cookies, muffins, cheese cake, brownies and banana bars. You can bring us almost any recipe and we can convert it into a no-carb, no-sugar-added recipe.”
