The “Longe da Espiga” project has been operating on the island of São Miguel for 3.5 years. The establishment, founded by Rafael Soares, is a bakery that produces a range of gluten- and lactose-free foods.

According to the young entrepreneur, the idea arose from a gap in the market on the island: “I created this initiative because there were no products that were both regional and adapted to dietary restrictions,” explained Rafael Soares, who founded “Longe da Espiga” in April 2022. The factory is certified by BIOTRAP – Portuguese Celiac Association.

Our newspaper (Correio dos Açores) spoke with the producer to learn a little more about this activity on the island.

The São Miguel entrepreneur has a degree in Marketing and Advertising, a postgraduate degree in Digital Marketing, and has also taken a course in Pastry Making. Soares revealed that the business began to take shape when he discovered that his girlfriend and a family friend were celiac, and that this factor was the “impulse that led to its creation.”

When asked why he focused on gluten-free products in São Miguel, the owner stated that “there was nothing regional for food intolerances,” and what does exist “comes from outside, is frozen, or uses a lot of preservatives.” As for the obstacles faced, he revealed that the greatest difficulties were the “lack of raw materials on the island and the help of local suppliers.”

The bread made at “Longe da Espiga” is created in a “quick process,” where the only difference is the “existence of three production phases: texture, molding/fermentation, and baking,” emphasized Rafael Soares. The preparation uses fiber and a thickener that “allows it to meet the gluten requirements, while preparing a good dough to be molded,” he said.

The entrepreneur assured that there are differences between traditional bread and that made locally: “In addition to gluten, we do not use preservatives, only a mixture of flours, fibers, and thickeners,” he said. He added that his products can be consumed by people who are not intolerant and still bring benefits, as they help with fibromyalgia and irritable bowel syndrome, in the latter case, “contributing to its proper functioning.”

When asked who his main customers are, the entrepreneur confirmed that “there is already a tendency to serve all types of individuals, not just those suffering from intestinal diseases.” He also states that they are sought after because people know “the benefits of our products” or because “they simply like them.”

The interviewee emphasized that within the community, the business has generated mixed reactions: “We have been well accepted by those who are really looking for this type of product. However, for those who don’t know the big difference or what the purpose is, there is always a distance. People think that because it is gluten-free, it must not be tasty, and this ends up driving away some potential customers,” he explained.

Despite the mixed response from the population, the young man pointed out that there has been greater demand for this type of food and that there are already many nutritionists who recommend gluten-free products even for those who do not suffer from intolerances: “They can be used for weight loss or to control the amount you eat,” said Rafael Soares.

According to the founder, Longe da Espiga has been in high demand for its bread, yeast cakes, and pineapple, passion fruit, and chickpea cheesecakes. He announced that they intend to start producing birthday cakes and focus on other intolerances, such as veganism: “We will always try to adapt, we know that we will not be able to reach everyone, but we want to reach as many people as possible,” revealed the bakery manager. In addition to the most popular foods, the establishment also produces other sweets, savory snacks, cakes, cookies, and biscuits.

Looking ahead, the interviewee assured us that their plans include “trying to reach other regions so that we can achieve our goal.

“I think everyone should try everything that is beneficial to us. Initiatives start from scratch for a reason. Longe da Espiga was created as a way to meet the needs of those with dietary restrictions and those looking for healthier and safer food. I’ve had the business for 3 years and 7 months, and I feel like I’m still at the beginning,” concluded Rafael Soares.

In Correio dos Açores-Natalino Viveiros, director

Translated into English as a community outreach program by the Portuguese Beyond Borders Institute (PBBI) and the Modern and Classical Languages and Literatures Department (MCLL), in collaboration with Bruma Publication and ADMA (Azores-Diaspora Media Alliance) at California State University, Fresno. PBBI thanks Luso Financial for sponsoring NOVIDADES.