The Difference Baker is a Certified Gluten, Peanut and Tree-Nut Free Bakery, Bistro and Shared Kitchen Space in Loudoun County, Virginia. This concept was born out of faith, love and hope for a future for families dealing with dietary restrictions. The mission of our company is to provide a safe environment for those that suffer with immune diseases, food allergies and intolerances. We believe that food is medicine and we are here to serve anyone that wants to live a better life by choosing healthier food options. Our attention to detail and dietary restrictions sets us aside from any other bakery and bistro in all of Virginia. Our facility is not only gluten-free, it is peanut-free, soy-free, dairy-free and corn-free too! We do not have any tree nuts prepared in our facility but do carry a line of frozen pre-packaged Macarons in our freezer for take out only. There are no nuts in our kitchen at all. We also do not use any cows milk or butter in our baked sweets and more than half of our items are Vegan-friendly.
We wanted a safe, fun, and local place where gluten-free families can come and enjoy delicious baked goods, sandwiches, wraps and more. We wanted to spread awareness about gluten intolerance and make this difficult lifestyle easier for those struggling with it. And most importantly, we wanted to make sure we served our community, sourced local resources, and did everything through faith and love. Our menu was thoughtfully designed and we offer much more than sweets. We have pre-made meals, sandwiches, fresh juices and more! We can’t wait for you to visit our Ashburn location!
Meet the Owner
Meet Alyssa! Our owner and operator of The Difference Baker. Since Alyssa was an infant, she had issues with food and drink and it affected her. She was diagnosed with everything from Bell’s palsy, vertigo, migraine headaches, ulcerative colitis, IBS, enlarged spleen, endometriosis, cystic acne to name a FEW! On many occasions she remembers hearing her mom say she would make a deal with God, just to get Alyssa healthy.
At age 25, Alyssa went through a difficult time personally and her symptoms started to manifest and mimic allergic reactions as well. This was new and caused her to go to an allergist to get food and environmental allergy tests. Results showed her being allergic to everything under the sun and that is when she realized she had to make a change in her life and had no idea where to start. After doing a 2nd round of tests and same positive results, LHHP helped her tremendously and Alyssa did her first elimination diet. She went off gluten, dairy, soy, corn, pork, chicken, eggs, potatoes, and ate mostly veggies, rice, bison and fish. She had never felt more amazing in her entire life and truly didn’t realize how sick she was until she started feeling better because it was all she knew. As Alyssa slowly began re-introducing food, she quickly learned what her body could tolerate and what it couldn’t.
For over 12 years, Alyssa has been gluten free and so are her kids. Her mission is to bring happiness and serve communities all over the country with The Difference Baker.
Meet the Baker
Van first realized he loved cooking when he was young and grew up cooking with his mom, who he says taught him a lot of what he knows.
Van went on to study pastry and baking arts at ICE in New York and was certified in bread baking. Van loves cooking because it’s a way to share his passion with the world and his mission is to spread good and joy to as many people as possible through his talents as a chef and baker.
Van was awarded “Most Likely to Succeed” in his pastry school class and we are SO grateful to have him as an integral part of The Difference Baker team!
Did you know?
In 1821, the average person ate 10 lbs of sugar in a year, which is less than .5 oz per day. In 2005, the average person ate 20 times that – almost 200 pounds of sugar. Today the average American eats 154 pounds of sugar and 146 pounds of flour.