The Origin of The Balanced Kitchen

Betty Alper, a young pastry chef and recent graduate of New York’s famed Culinary Institute of America was about to embark on her dream business – a vegan bakery – when she became stricken with an illness that hampered her ability to work. She learned that she had Celiac disease, a debilitating reaction to gluten, which is a component of wheat and certain other grains, and key ingredient in most baked goods. The disease had been more or less latent, but was now triggered by all the luscious baked goods that surrounded her.

Undeterred, she experimented with combinations of flour that brought the same fluffy texture as wheat flour, and the bakery was alive again, this time as an organic gluten-free organic bakery and restaurant. Her uncle and grandfather, architects from the firm Alper & Alper, worked with the innovative design firm 2 Point Perspective to create a LEED-Certified home for the restaurant.

The result is The Balanced Kitchen, now open for carryout, lunch, dinner from Tuesday thru Saturday. Our famous Sunday Brunch is available by reservation only. All the food is truly delicious, and prepared without gluten, dairy or animal products. Stop in for a unique and satisfying dining experience.