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Lockport parents open area's first gluten-free bakery-restaurant

Learning that all three of their children had celiac disease was bad enough.

Then came the frustration of paying top dollar for gluten-free baked goods that weren’t very good.

Six years later, Lisa Jermyn and her husband, Tim, have turned that frustration into a business – the first completely gluten-free restaurant in the area.

From breakfast sandwiches and pancakes to fried macaroni and cheese balls and asiago-crusted chicken for dinner, Kith and Kin Bakeshop and Bistro offers the gluten-avoidant one place where they don’t have to scour the menu for clues to whether the food will make them sick.

The restaurant and bakery, in a former doctor’s office at 5850 South Transit Road, Lockport, opened in September. It’s the next step in a business journey that started on West Avenue, stopped on Dysinger Road, and landed on Transit Road as an all-day restaurant and bakery.

Bread by the loaf is still available, as well as a bakery case full of cookies, cakes and muffins. The menu adds dinner appetizers and entrees to the breakfast and lunch lineup that was available at the former Dysinger store.

Morning favorites include breakfast sandwiches with egg, cheese and meat or vegetables ($4) and pancakes or french toast ($6.75) on Kith and Kin bread. Standard choices include white, honey oat, multi-grain, and “un-real rye.”

Waffles aren’t on the regular breakfast lineup, but chef-owner Tim Jermyn sometimes offers them as a special at Saturday brunch, said Autumn Kuhn, a restaurant employee and fiancée of Keegan Jermyn, the owners’ eldest child.

Sandwiches on house-baked bread or rolls include the Cheesy Pig ($8.50) a grilled cheese with pulled pork and barbecue sauce, and a Mac Attack burger ($9.25), topped with macaroni and cheese, and cheddar.

Dinners include house-made pappardelle pasta ($11) with pesto, garlic and oil or marinara sauce, which includes a cup of soup or salad, and a roll. The macaroni and cheese can be ordered with lobster ($19). Personal pizzas ($10) are made on crusts that are also sold to local pizzerias.

Eventually they’ll be able to enjoy them with a gluten-free beer, as the business has applied for a beer and wine license.

Kuhn said customers have been especially thrilled by Kith and Kin’s fried appetizers and chicken fingers.

“A lot of our customers have never really been able to try deep-fried pickles or mozzarella sticks,” Kuhn said, “so they’re loving getting to try that for the first time.”

Hours: 10 a.m. to 8 p.m.  Tuesday through Saturday. Closed Sunday, Monday. Phone: 471-3305.

Mom of 3 turns gluten-free baking into a business

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