Every great story
begins with a challenge

When Milola’s Founder was diagnosed with a food allergy a love letter began to be written.

Ten and twenty years ago.

We first opened Milola’s doors ten years ago with the sole purpose of sharing a new concept in baked goods. Delicious, surprising, nutritious cakes, cookies and breads suitable for everybody, and every body. But it actually started as a personal quest, over twenty years ago, when our Co-founder and Chef, Manuela Garcia, was diagnosed with several food intolerances.

Working at a French bakery, living in London (where eating out was a big part of her life) she came to the full realization of how difficult life can be if you suffer from a food allergy. It wasn’t long after her diagnosis that she learned grocers weren’t prepared for her needs. She had great difficulty finding the right ingredients to bake with, and when she did, there was little choice. When she found pre-made, gluten-free items in stores they often were unappetizing in appearance, dubious in texture, and taste? Don’t get her started. Restaurants? They didn’t want to hear it.

Immediately she began searching high and low for food suitable to her needs — that resulted in the same standards as she was used to enjoying prior to becoming “gluten-free”.

 

Breaking (and baking) through bounderies.

Those with gluten intolerance, celiac, etc. are faced with an interesting paradox: an illness that doesn’t require medication, but a drastic change in the way you eat.

Ever the rebel, Manuela resisted the idea that all she could have were a few ítems on the “free-from…” shelf of supermarkets. And knowing she wasn’t alone was her battle cry.

And so she searched for months every corner of London: its markets, shops and multi-cultural neighbourhoods filled with an abundance of ingredients from all over the world. She made it her job to discover grains, flours, and ingredients that brought a new world of flavor and possibilities, with results that were both delicious and highly nutritious.

She proved to herself that gluten-free food can be flavorful, fun, and an endless source of creativity and pleasure. She invited her family to try her patisserie. Broke bread with friends. Milola was born.

First, could she create amazing cakes made with whole gluten free flours, no refined sugar, no trans fats, lactose, and dairy free options, vegan options, corn free, and packed with flavor and fresh ingredients? The answer was “yes!’ Then, could she make it that others, too, could reap the benefits of her discoveries? Again “yes!’ And this is where David y Yolanda come in.

Today, we know our shared vision was right, because our customers can’t stop telling us. Bringing delicious, surprising, nutritious baked goods — suitable for everybody, and every body — is a dream come true. Love made manifest.

Did I mention it’s our regular customers, the ones with no food allergies, the ones that can’t stop raving about the benefits of eating our food? Read their raves, and others’, here.

“25 years ago I was diagnosed with a food allergy, and a love letter began to be written. A love letter to JOY.

To food, family, friends, heritage. The moments spent in the kitchen, and around a generous table. A love letter to life.

I’m naturally a “glass full” kind of person, so if someone tells me that years of feeling unwell can get sorted with food, I’m gonna take that as great news.

What wasn’t great was the offer available. It was dreadful, actually. Sad. And there’s no greater sin in my book than sad food.

Sad food means you haven’t tried hard enough, because you don’t care enough. And I took that personally.

You know? Feeding others (and feeding yourself), is such an extraordinary act if love and respect. It should be done with reverence.

So, for me, wanting it all is not hugely ambitious. I see it as restoring a principle that should have never been lost.

Food has to be delicious, nutritious, stunning to look at, inclusive, generous, and good for everyone.

I created Milola because I want it all, YOU want it all, and we’re right in doing so. There’s such strength in reaching for perfection.

I created Milola because I care.”