Chapter One · The Doorway
For a lot of people, a bakery is a place you read from the doorway — and then leave.
If you live with celiac disease or a gluten intolerance, you know the choreography. You scan the case from the threshold. You weigh whether the one labelled “GF” was made on the same bench as everything else. You ask the careful question, watch the careful answer, and more often than not you walk back out with nothing. A bakery, of all places, becomes a room you don’t get to be in.
The Polly Fox is built to delete that whole routine. It is completely gluten-free — not a gluten-free shelf, not a gluten-free Tuesday, but a kitchen where gluten simply isn’t. The same goes for peanuts and sesame: they aren’t in the building. So the doorway stops being a checkpoint. You walk in, and the entire counter is already yours.
