How a Bagel Became Part of My Morning Again

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Bagels were always a staple in our house. They made mornings easier, turned simple breakfasts into something cozy, and were just as at home on a rushed weekday as they were on a slow, sunny Sunday. That is, until about a year ago, when I was told I had to cut them out of my life completely.

In hindsight, the signs were there. I’d dealt with bloating and discomfort after meals for most of my 20s, but back then, no one was really talking about gluten or reading labels. I assumed it was just part of how my body worked. It wasn’t until after I had kids that those symptoms became impossible to ignore. I was constantly tired, foggy, and bloated, even when I was eating what I thought were “healthy” meals.

When my doctor diagnosed me with a gluten intolerance everything made sense. But it also felt overwhelming. Cutting out gluten meant cutting out some of the foods I loved most. And while my family was incredibly supportive, it quickly became clear that gluten-free alternatives weren’t cutting it. Especially when it came to bread. Most were too small, oddly sweet, or had the texture of cardboard. And don’t even get me started on seed oils and ingredient lists I couldn’t pronounce. Then I came across Queen St. Bakery.

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At first, it was the founder’s story that pulled me in, someone whose loved ones dealt with food sensitivities and wanted to create something better. It felt personal. I wasn’t just buying another “health food brand.” I was trying something made by someone who genuinely understood the frustration of not being able to eat normally.

Still, I was hesitant. I’d been let down before by gluten-free alternatives. But I ordered a pack of the Everything Bagels and hoped for the best. The first bite caught me off guard. The texture had that chewy, satisfying feel I hadn’t experienced since I started my journey. The flavor was rich but balanced, like the bagels I used to love. I actually checked the label again to make sure they were gluten-free. And not just that, they were made from whole, nourishing ingredients like white beans, fava beans, chia, and psyllium. High in fiber and protein, full of iron and plant-based Omega-3s, and completely free of the top allergens. No seed oils. No preservatives. Just good food, frozen for freshness and made with extra virgin olive oil.

I started looking forward to breakfast again. Some days, I’d toast one and top it with avocado and lemon. Other mornings it was almond butter and sliced banana, or a fried egg with spinach. And when I shared them with my family, no one could tell they were gluten-free. My kids asked for seconds. We didn’t need two kinds of bread anymore, just one that worked for all of us.

Queen St. Bakery gave me back something I didn’t realize I’d lost: the ability to enjoy food fully, without worry. To eat something simple and satisfying without having to read between the lines on a label or explain my symptoms afterward. It’s bread that doesn’t feel like a tradeoff. It just feels right. And for the first time in a long time, our Sunday brunches feel like they used to.

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