The Difference Baker is a Certified Gluten-Free Bakery, Bistro and Shared Kitchen Space in Loudoun County, Virginia opening Fall of 2019. This concept was born out of faith, love and hope for a future for families suffering with gluten intolerance. 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 be able to offer a clean space for caterers, food trucks, farmers market stands and more to come and prepare gluten-free foods to offer to their customers. 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 to be 100% gluten- and soy-free with dairy- and nut-free options available. We offer baked goods, pre-made meals, sandwiches, fresh juices and more! We can’t wait for you to visit our Ashburn location and stay tuned for more information coming soon!
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 from 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 11 years Alyssa has been gluten free and all three of her kids are, too. It is within the last six months that the idea for The Difference Baker has been at the forefront of her mind and finally coming to fruition and she is so excited to share it with the Loudoun community.
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.