The Sweet Revolution: How a Mother-Daughter Duo is Redefining Gluten-Free Baking
There’s something undeniably heartwarming about a family business, especially when it’s built on a foundation of love, resilience, and a shared passion for good food. But what makes Mister Nosh, a gluten-free bakery in Western Australia, truly remarkable isn’t just its family roots—it’s the way Irene Kurandy and her daughter Lea Sigglekow are challenging the status quo in the coeliac community. Personally, I think their story is a testament to the power of innovation, tradition, and the unbreakable bond between a mother and daughter.
A Gap in the Market—and a Family’s Solution
What many people don’t realize is that gluten-free options, while more abundant today, still often fall short in terms of taste and variety. Irene and Lea saw this gap not just as a business opportunity, but as a personal mission. Both women are gluten intolerant, and their frustration with bland, uninspiring options fueled their determination to create something better. From my perspective, this is where their story becomes particularly fascinating. They didn’t just want to make gluten-free food—they wanted to make good gluten-free food, the kind that would make people forget they were eating something ‘alternative.’
Their journey began in 2018, after closing their Fremantle café, Mister Finch. Instead of seeing this as a setback, they pivoted to wholesale, using Irene’s cherished family recipes as their blueprint. One thing that immediately stands out is their ability to adapt. These weren’t just any recipes—they were decades-old traditions, tweaked to perfection to cater to a gluten-free audience. It’s a detail that I find especially interesting, because it highlights how innovation doesn’t always mean starting from scratch. Sometimes, it’s about reimagining what already exists.
From Warehouse to Shopfront: A Labor of Love
What this really suggests is that success in the food industry isn’t just about the product—it’s about connection. After years of operating out of a warehouse, Irene and Lea opened a permanent shopfront in Bibra Lake six months ago. Lea’s reflection on this transition is telling: ‘It’s been cool… having regulars and staff in the kitchen.’ This raises a deeper question: how much of their success is tied to their ability to build community? In a world where small businesses often struggle to stand out, Mister Nosh’s focus on personal relationships seems to be a key ingredient in their recipe for growth.
Their menu is a testament to their creativity. From sticky date puddings to caramel slices, they’re not just selling baked goods—they’re selling nostalgia, comfort, and inclusivity. If you take a step back and think about it, this is what makes their work so impactful. They’re not just catering to a niche market; they’re redefining what it means to enjoy food, regardless of dietary restrictions.
The Dynamics of a Family Business
Working with family is a double-edged sword, and Irene and Lea’s relationship is no exception. Lea admits, ‘It’s hard to work with a parent sometimes, being from an older generation.’ But what makes this particularly fascinating is how they’ve turned their differences into strengths. Irene brings the creative flair, while Lea handles the business side. Together, they’ve built something that’s greater than the sum of its parts.
This dynamic isn’t just about balancing skills—it’s about trust. As Lea puts it, ‘It’s nice to have family, or someone that you know you can trust.’ In my opinion, this is the secret sauce of their success. In an industry where partnerships can crumble under pressure, their unshakable bond has allowed them to weather challenges and stay focused on their bigger purpose.
A Broader Impact
Mister Nosh’s story goes beyond baking. It’s about breaking stereotypes, fostering community, and proving that gluten-free food can be just as delicious as its gluten-filled counterparts. What many people don’t realize is that their work has broader implications for the food industry. By prioritizing taste and quality, they’re setting a new standard for gluten-free products, one that challenges manufacturers to think beyond the bare minimum.
If you take a step back and think about it, their success is also a reflection of changing consumer demands. As more people adopt gluten-free diets, whether by necessity or choice, businesses like Mister Nosh are leading the way in meeting those needs with creativity and care.
Looking Ahead
As Irene approaches her 70th birthday, Lea reflects on the importance of slowing down and enjoying the fruits of their labor. ‘It’s time for her to relax a bit more,’ she says. This sentiment is both poignant and practical. After all, what’s the point of building something great if you can’t take the time to appreciate it?
Personally, I think Mister Nosh’s story is just beginning. With their commitment to quality, community, and innovation, they’re not just changing the game for coeliacs in WA—they’re inspiring a new generation of entrepreneurs to think bigger, dream bolder, and bake better.
So, the next time you bite into a gluten-free lamington or savor a slice of caramel cake, remember the story behind it. It’s not just about the ingredients—it’s about the love, the legacy, and the revolution that Irene and Lea are baking into every bite.
