Wednesday, Feb. 29, 2012

                                                                                                                           Photo by Robin May

Esther Tyree is a violinist who has played classically with some huge names and fiddled with bands like Black Bayou Construktion. She is also an avid baker and now one coping with celiac disease. “My hands were going numb,” Tyree says, which is a problem for most people but especially someone whose fine sense of touch is vital to their work. So she set to work finding gluten-free options and, finding few, began making her own. Now she has Bayou Biscotti, offering almond, anise/pecan, cherry, chocolate brownie, chocolate chip, cinnamon sugar, cranberry pistachio and lemon poppyseed as well as two savory flavors fantastic for soups or munching like a cracker: feta, herb and walnut; and tomato, basil and parmesan. Even if you don’t need to be free of gluten you’ll want these: packed with flavor and punch without being unhealthy. They range from $1.25 to $2 and discounts begin at the half-dozen. Order yours at This email address is being protected from spambots. You need JavaScript enabled to view it. or check out the Facebook page. — Anna Purdy

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