The rise in gluten-free diets has prompted a significant shift in the food industry, particularly in the United States. As more individuals identify gluten intolerances or choose to eliminate gluten for health reasons, businesses are adapting to meet this growing demand. One standout example is Varouj Kachichian, who has successfully launched a gluten-free bakery called The Bakery by Indulge Right in Fresno, California.
The gluten-free food market in the U.S. is projected to experience remarkable growth. According to Fortune Business Insight, it was valued at approximately $7.43 billion in 2024, with expectations to reach $8.12 billion in 2025 and soar to $15.45 billion by 2032. This surge reflects a broader trend driven by increased awareness of gluten-related health issues.
Gluten is a protein found in wheat, rye, and barley, which helps foods maintain their structure. For many, however, it poses significant health challenges. According to the Celiac Disease Foundation, conditions such as celiac disease, non-celiac gluten sensitivity, and dermatitis herpetiformis are linked to gluten consumption. As awareness grows, local restaurants are beginning to offer gluten-friendly options, but achieving a 100% gluten-free status requires rigorous standards and third-party registration.
Kachichian, who has over 30 years of experience in the restaurant and bakery industry, embarked on this journey after removing gluten from his diet in 2010. He noticed a significant improvement in his health, particularly regarding joint pain and inflammation. “I started having seizures in my 20s and nobody knew why. But there’s a direct correlation between gluten and seizures,” Kachichian explained.
Despite initial reluctance to return to the bakery business, customer demand compelled him to open his first location three years ago. “Truth be told, I did not want to go back into the bakery business because of the crazy hours,” he admitted. However, after receiving multiple requests from former customers, he decided to leverage his existing knowledge of gluten-free ingredients and opened a bakery at the intersection of Shaw and Marks avenues.
The response has been overwhelming, with patrons traveling from as far as San Diego to visit the bakery. “We get people now from all over the Valley, driving an hour and a half,” Kachichian noted. Last year, he expanded by opening a second location in Clovis, which features a wider range of savory options, including sandwiches and coffee.
The Clovis location offers a comfortable environment for customers to dine in, while the Fresno site focuses on quick, grab-and-go options. A best-seller at the bakery is the honey whole grain sandwich bread, which offers a gluten-free alternative to traditional honey whole wheat bread.
Looking ahead, Kachichian plans to introduce seasonal items and new menu offerings, including tuna and chicken salad sandwiches. He also has ambitions to supply gluten-free products to other local bakeries and restaurants, ensuring that gluten-sensitive individuals can enjoy dining out without concern.
Kachichian expressed that the most rewarding aspect of operating his bakery is witnessing the joy it brings to customers. “That’s the thing, just making their day, giving them all the options they could have without feeling deprived,” he said. “They feel that joy, that happiness. I think that’s enough.”
As the gluten-free movement continues to grow, entrepreneurs like Kachichian are paving the way for inclusive dining experiences, making it possible for everyone to indulge without compromise.