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About

Everybody Eats was incorporated in June of 2004. Bruce and Pedro put up a website and began baking out of Bruce’s apartment kitchen in Hamilton Heights in Manhattan. The plan was to deliver to NYC customers via the subway and public transit. When the first internet orders came in, one was from remote New Jersey and another from Hawaii. Clearly, plan A was not going to work. Soon the apartment was full of cartons and packing materials and Everybody Eats started shipping nation-wide.

Since then the company made three moves, finally settling at our current kitchen facility at 294 Third Avenue in the Gowanus/Park Slope section of Brooklyn where we were able to create our 100% dedicated gluten free and nut free facility. We do not have a store front shop, but customers are welcome to call and pick up orders at the kitchen. Many restaurants in the neighborhood use our breads so visitors can always grab a gluten free bite nearby.

Our philosophy has always been to focus strictly on taste and texture. We believe that people will buy what tastes good and what they enjoy eating before anything else. We are dedicated glutenfree and ground and tree nut free; there are no legumes or soy in our products, and we have several products which are dairy free, but we realize we can not accommodate every sensitivity and diet and still produce products with the very best taste and texture we know how to make.

We continue shipping nation-wide; and our breads are increasingly found in some of NYC's best restaurants, cafés, and sandwich shops.

Everybody Eats is a small, artisanal company where quality is high and everything is still made by hand. We pride ourselves on our customer relations. In this day and age when it is often difficult to find a live person to talk to, we answer our own phones and are always delighted to speak with customers personally to offer whatever assistance we can.

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Pedro Arroba (left) is a mechanical engineer with an MBA in marketing and with interests in music, art, and food, who was diagnosed as a celiac in his twenties. He brings his precision, and skills in business, organization, and tricky gluten-free cooking to Everybody Eats. Remembering the difficulties his own mother had in finding birthday cakes and hot dog rolls, with Everybody Eats he is realizing the dream of a lifetime to bring truly delicious tasting gluten free foods to his celiac community.

Bruce Bassman (right) was raised in a home with a part time catering business and has been cooking and entertaining ever since, not withstanding previous careers in professional theatre, fireworks display design, and catering/party planning. Widely traveled and with a life-long interest in classical and ethnic cuisines, he is dedicated to the belief that with proper techniques and ingredients, celiacs can enjoy the same well-loved food combinations and the same tastes and textures as everybody else.

Pablo Arroba (below) Pedro’s son, graduated from UNCW in North Carolina and moved up to join the team at Everybody Eats. With his knowledge of social media and degree in Operations Management, Pablo is putting a youthful twist on the company. His lifelong love of the kitchen is driving him to pursue new avenues in which to expand the business. He strives to grow the sales of the company while maintaining the high quality of product that has earned Everybody Eats its popular reputation. 

 

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