Creating History

As mentioned in my last post, creating a mock business means doing a lot of background work. While it may seem simple, putting together a history for Whisk was actually difficult, particularly because we had to formulate logic that would adequately explain why four girls with successful careers in exciting cities would leave their new homes, returning to Erie to open a bakery.

Since we would essentially be eschewing high-profile careers (naturally, we’ve all imagined ourselves to be immensely successful, working dream jobs in dream locations), taking on roles as professional bakers, we decided to run with a Stepford wives theme, emphasizing our willingness to go from business casual to housewife chic. To fully fit the role, we’re working on sewing black and white striped aprons complete with red and white polka dot bow accents (pictures to follow once actual progress is made). We’re certainly going to look the part; however, getting these treats to taste and look spectacular may be another story. 

Anyway, here’s what we came up with:

A Stepford beginning…

It all began with four Mercyhurst College graduates. Though they’d gone their separate ways, they remained in contact. As the years progressed, each woman married and settled down to begin a family. Coincidentally, they found that their children were around the same age and each suffered from celiac disease, a severe wheat allergy. This allergy greatly inhibited the life of each child, forcing mothers to prepare special meals. Birthdays and holidays were even complicated, as the flour in cakes, cupcakes and cookies could not be consumed. Discussing the difficulty of juggling careers with preparing specially made baked goods several times a week, the women researched the allergy and found that one in 133 Americans has celiac disease, though not all are diagnosed. With climbing celiac statistics, Marissa Lewis, Katlin Hess, Allie Miniri and Alexandra Halin decided to return to their old stomping grounds, ditching their business professional attire and donning aprons. Working together, they established Whisk, Erie Pa.’s only organic, gluten-free bakery, supplying celiac sufferers and healthy eaters with affordable baked goods and cakes. Their children now have access to all the organic, gluten-free goodies they desire, as does the rest of the Erie community as these “desperate housewives” continue to whip up new delectable treats.  

While we’re on the subject of history, I should mention a little bit more about celiac disease:

Celiac disease is an allergy to gluten, a protein that is found in various types of grain. All forms of wheat contain gluten, thus cannot be consumed. People with celiac disease must also abstain from eating related grains such as rye and barley. 

Unlike other minor allergies where one may incur a rash or runny nose upon exposure, if a person with celiac disease consumes gluten, a toxic reaction occurs within the body, damaging the small intestine and disrupting the body’s absorption of food. Therefore, celiac disease is considered an autoimmune disease.

Researchers are still unsure as to what causes celiac disease. It may appear at any time in one’s life and can be triggered after surgery, stress, pregnancy, etc. Symptoms include abdominal pain, unexplained weight loss or gain, anemia and lack of energy. Though not necessarily genetic, when celiac disease is triggered in a person, doctors typically recommend that all immediate family members undergo a blood test to check for the disease.