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District Ventures invests in gluten-free bread producer

Toronto's Queen Street Bakery uses natural ingredients to produce its allergen-free bread
Queen St. Bakery Team (CNW Group/Queen St Bakery)

District Ventures, which is led by Canadian entrepreneur Arlene Dickinson of Dragon’s Den fame, has acquired a stake in Toronto's Queen Street Bakery (QSB). Financial terms of the deal were not disclosed.

Using natural ingredients such as chia, white bean and honey, QSB produces breads that are naturally allergen free. QSB products are available in more than 1,000 stores across Canada including Loblaws, Sobeys, Whole Foods, Farm Boy and Choices Markets locations.

"While the love of bread is universal, the ability to consume it isn't. Queen St. Bakery has created innovative products that consumers with gluten intolerance and personal preferences are interested in and have uniquely positioned themselves in the market" said Dickinson in a press release.

QSB founder and CEO Giovanni Angelucci said using ingredients such as chia and beans gives consumers an option that is "full of plant-based nutrients, has four times the fibre of whole wheat bread and that promotes gut health."

"And with the help of District Ventures, we will now be able to get our message and product to even more people across the country," he said.

QSB has partnered with local restaurants and is hoping to work with popular food chains that are looking for a "healthier bun for their burger or toast for their sandwich," the company said.



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