Marchand’s, a new gluten-free bakery in Angier, has won a $5,000 grant through the Harnett Lift-Off Lab. 

The Lift-Off Lab is an entrepreneur development program presented by the Central Carolina Community College Small Business Center, Harnett County, and the Angier, Lillington, Dunn, Erwin and Coats Chambers of Commerce.

The bakery, which opened July 1, is catching buzz across the wider Triangle region for its gluten-free goodies. 

“People come in here and feel safe and they can get something delicious,” said Kristen Marchand, who owns and operates the business with her husband Sean Marchand.  

For a couple months, Marchand and her classmates took part in weekly class sessions on topics relevant to launching a small business. Learning how to make financial projections for the business was especially helpful, Marchand said. 

As part of the Lift-Off Lab, businesses had a chance to vie for funding in a pitch competition, a bit like TV’s Shark Tank. That’s how Marchand won the $5,000. 

Marchand said she and her husband have spent their careers in the food industry. About 15 years ago, she said, she developed a wheat allergy and became passionate about gluten-free baking. 

By joining gluten-free groups on social media, Marchand learned more about demand for eateries that are dedicated gluten-free spaces. Many people with celiac disease can become very sick from just trace amounts of gluten, so avoiding contamination is key. 

Marchand said she’s seen maybe quadruple the number of celiac customers she expected.

“We have people crying because they are so happy that we are here,” she said in a press release. “It’s just been really, really sweet.”