Swan Valley cafe earns tick of approval from Coeliac Association

Dave Glossop and Sas Jacobs of Baskerville, seen here inside their new cafe called swan valley gourmet, with local products and food. Photo: David Baylis
Dave Glossop and Sas Jacobs of Baskerville, seen here inside their new cafe called swan valley gourmet, with local products and food. Photo: David Baylis

A SWAN Valley cafe has become only the second food outlet in WA to receive official gluten-free accreditation.

The sustainable Swan Valley Gourmet Farm Cafe, which is also a working farm, is also the first Coeliac Australia accredited restaurant in an Australian wine area.

Business owner Sas Jacobs is gluten intolerant and was inspired to create Swan Valley Gourmet Farm Cafe to provide a worry-free dining experience for people on a gluten free diet.

“Eating out should be a joyful and safe occasion for everyone but I’ve experienced first-hand how this can go dreadfully wrong,” she said.

“Swan Valley Gourmet Farm Cafe is a place where people with coeliac disease and food intolerances can dine with their loved ones without the worry that often accompanies eating out.

“Coeliac Australia accreditation gives our customers with coeliac disease and gluten intolerance that extra level of comfort that they can eat here with confidence.”

People with coeliac disease can’t eat gluten – a protein found in wheat, barley, rye and oats. One of the biggest concerns for people with the autoimmune illness is finding genuine gluten free options when eating out.

Coeliac Australia Chief Executive Officer Michelle Laforest said there was a large and growing market of Australians who want gluten free options that they can trust.

“Sas and her team have met our requirements, including laboratory testing, on-site audit and training to become accredited by Coeliac Australia,” she said.

Ms Jacobs said she had been overwhelmed by the positive feedback from her customers.

“We love the smiles that we get from our young visitors with coeliac disease and their parents when they realise they can have the same food as everyone else,” she said.

“As a working farm, we use our own produce wherever possible in our meals, including our own eggs, honey from our own hives, olives, seasonal fruit, vegetables and herbs. We also make our own gluten free breads, jams, relishes, sauces and all desserts.

“Our focus is very much on being sustainable and we have zero food waste thanks to the animals with whom we share our farm.”