Profile
THE STORY OF EPIPHANY
The dawn of Epiphany began in 2010 when friends and family members were insistent that I share by gluten free baked goods. I was immediately blessed with help and wisdom of Andy Amick, a long time friend, who became my business partner. We original started in my home kitchen with a dozen customers picking up food weekly. As we began to grow we moved to our next phase by participating in Farmers Markets. Our business was growing and with the support of family, friends, and beloved customers it propelled us forward towards our own Store which we opened in July 2017.
Epiphany has dedicated countless hours to perfect our recipes to serve you. Daily we pray over our food and people. We believe these things make all of our products stand out. Not only do we want you to enjoy our food but feel good knowing you are receiving the upmost quality every time. We continuity strive to make our customers feel joy, health, healing, and blessings. May you feel the healing power of His love when you experience Epiphany.
MEET THE OWNER
“Ballerina-gone-Baker”
Three loves of my life growing up have always been ballet, babies, and baking. I’ve been dancing my whole life and a teacher of dance for almost 20 years. I spent my youth babysitting, teaching ballet, and creating pies, cinnamon rolls, and pizza dough from scratch. I was always drawn to baking and the science behind it and would rush off to the library to study books and experiment with my findings. My grandmother spent 50 years dedicated to the study of nutrition and health which was taught to me from a young age.
In 1998 my father was found to be gluten intolerant. This started my path on the gluten free journey to create food that my dad loved and could enjoy. At this time our society didn’t know what gluten was and gluten free items where non existent. During this same year I required back surgery and the side affect left my digestive system in shambles. Studies have shown that traumas to the body can cause pre-existing conditions to flare up. I was probably predisposed with the gluten intolerance but after surgery it became intolerable. I became sick for years with leaky gut and systemic candida and really had to relearn what I could eat so that it didn’t harm me.
My love for baking began to blossom as I learned what ingredients to use and loved creating new and delicious food. I feel treats feed the soul and without them it is hard to stay strong on a daily diet in this life. With GMO’s continually invading our food wheat has become unrecognizable for our bodies. More people are having adverse reactions and becoming intolerant. After suffering for so many years my heart pours out with compassion for those who are on a journey to seek healing. We pray blessings over our food and our customers that God will bless everyone with strength, healing, and profound joy in your life!
