Today we’d like to introduce you to Dr. Diana Benedek.
“As doctors start to understand that many diseases are associated with food allergies, the number of people that seek gluten-free foods is increasing,” asserted Dr. Benedek, founder and CEO of 2Good2B Bakery & Café in Encinitas and Gaslamp. And she should know, with a bachelor’s degree in Microbiology and Immunology, Dr. Diana understands better than most the effects of food on the body, and as one who suffered all her life from migraines which with time turned into fibromyalgia, cervical herniated disks, Hashimoto disease (hypothyroid), slow adrenals and depression, she knows first-hand how debilitating those effects can be.
After years of pain and searching for solutions, she finally understood that the Cause is no other than Gluten, Corn and Soy! And that the only thing she had to do to get her life back was to stop eating all 3 of these. Indeed, more and more scientists are demonstrating that only removing wheat, barley and rye from your diet is not enough to cure many from their illness as other grains like corn, oats, millet, sorghum and others also contain significant levels of a similar glutinous type of protein that can cause the same effects and cause inflammation (Dr. Peter Osborn, 2012).
As Diana started searching for gluten free foods, she found that 1) most contained either corn or soy or both; 2) that the taste and texture of most of these foods were below her standards; 3) that most restaurants offer some options but that she would still get sick because of cross contamination in the back kitchen and 4) she could not find a dedicated restaurant where she could eat without the fear of getting sick.
Although Diana used to be known in the San Diego region for her PhD in Engineering and expertise in water and wastewater treatment, once “cured” she put her renewed energy and her passion into helping others with the same challenges. Her way of helping was by bringing together the best renown chef, best bread master and the best team to develop gluten, corn and soy-free recipes and introduce food that tastes, looks and feels like it is supposed to be. It is served in a beautiful, comfortable setting where half the customers are not gluten-free, they just enjoy the fact that the food is fresh and that there is no corn-syrup or preservatives. Fighting inflammation by eating better is something that we like to practice and 2GOOD2B is now offering more dairy-free, vegetarian and paleo options to their health conscious customers.
“Although in the past, I was internationally recognized for my recipes baked with traditional flours, I am proud to state that we have developed recipes that would stand-out even against traditional desserts” (Chef Love Jones, General Manager).
2Good2B® has won the Annual Gluten Free Awards 2 years in a row, the best and most surprising gluten cake from the Bridal Bazar, Encinitas Patch’s best breakfast place for 2012, and Ranch and Coast’s best 2013 gluten free offerings, proving that Diana’s team succeeded in their mission.
“Baking delicious gluten-free bread that tastes and feels like real bread is a challenge, but at 2GOOD2B we go a big step further: we also took away the corn, which I am proud to say is the biggest challenge and success of my professional career as our bread is loved by many, some that are not even gluten-free.” (Chef John Toner, Bread Master and Production Supervisor)
This local café & bakery is in full expansion, it has now a branch in downtown San Diego and has been approved to sell franchises across the US.
Has it been a smooth road?
After 7 years, it is still not a smooth road or a profitable one. Actually, the cost of only selling food made from scratch far exceeds what people are willing to pay for, so we end up selling our healthy food at market price which means that we have been losing money year after year. However, for me it is an investment into people’s health and hopefully make sure that they understand that they are sick because of the food they eat.
Some people invest into charities, I invest into 2GOOD2B.
So, as you know, we’re impressed with 2GOOD2B Bakery & Cafe – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others.
2GOOD2B is the only dedicated gluten, corn and soy-free bakery and cafe in the world., We go beyond gluten free because I believe that the corn and other grains that are present in the commercially available gluten free food is detrimental to people with sensitivities to gluten.
Because in North America most food contains some sort of gluten, corn or soy in the form of preservatives, taste enhancers or chemicals that do not belong in food, we make everything from scratch, which means that we have a large production team.
Let’s touch on your thoughts about our city – what do you like the most and least?
San Diego is a beautiful city with the sun and beaches and its people. It is a working city with a great tourist flair. I love the changes that are happening downtown.
Contact Info:
- Address: Encinitas Cafe: 204N El Camino Real, Suite H, Encinitas, CA
Rancho Bernardo Cafe: 11975 Bernardo Plaza Drive, San Diego, CA - Website: www.2good2b.com
- Phone: Encinitas: 760 942 4663 / Rancho Bernardo: 858 487 4663
- Email: [email protected]
- Instagram: http://www.imgrum.org/place/2good2b-bakery-cafe/235402779
- Facebook: https://www.facebook.com/2good2b.encinitas/ and https://www.facebook.com/2good2branchobernardo/
- Twitter: https://twitter.com/2Good2BBakery
- Yelp: https://www.yelp.com/biz/2good2b-encinitas-3 and https://www.yelp.com/biz/2good2b-rancho-bernardo-san-diego
Getting in touch: SDVoyager 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.
