We caught up with the brilliant and insightful Michele OConnell a few weeks ago and have shared our conversation below.

Hi Michele, thanks for joining us today. So let’s jump to your mission – what’s the backstory behind how you developed the mission that drives your brand?

I started baking Gluten Free and Dairy Free desserts out of necessity for my own health issues. I love baking and finally was able to make delicious desserts that people with food allergies can enjoy that taste good. My heart warms especially when I see a child excited that they have choices of treats to taste! Gluten is something that also can cause depression in some people. I have dealt with anxiety and depression in the past and going on a gluten free diet has helped immensely. My Simply Michele GFDF business has changed over the past decade. I started in Florida, and moved to Georgia. During that time I took some time out for my health, both physical and mental. I currently share my desserts and raise money for various charities. I am currently supporting Nami.org which supports Mental Health Awareness. A few years ago I went on a mission trip to Jamaica. I thought my purpose was to share my baking but it turns out my mission is to bring hope and love to those that need it, whether through my baking or for mental health support. On top of my baking I started a private Women’s Facebook group for women supporting other women. I hope to motivate and inspire women with whatever struggles they are having and give them a safe space to support one another. Between my allergy friendly baking, and my desire to help others, I am excited for my mission to bring happiness and love to those in need.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

I started baking at a young age, and continued to learn under the guidance of a dear friend who is a talented baker of wedding cakes and specialty desserts. I found myself getting sick as I sampled many of the desserts. I started baking gluten free and dairy free desserts including cupcakes, cookies, scones, muffins, cakes, and Cakepops to appease my own cravings. My business grew until it became overwhelming, for one person, with my own personal health issues. I took some time off and now bake part-time when I am able and donate the proceeds to causes close to my heart. I am working on sugar free desserts and try to accommodate other allergies as well. My hope and goal is to be able to make desserts for anyone that has any allergy so they can enjoy a sweet treat like everyone else.

Can you tell us about a time you’ve had to pivot?

At one time in Georgia I was in high demand and doing several markets and orders for my gluten free and dairy free desserts. My son had put together an online business model almost ready to go live. I became overwhelmed and made the choice to not continue going that route. I also became very depressed during this time. After some time off and managing my health issues, I started baking again but this time the proceeds would go towards benefiting causes that were close to my heart including those supporting Mental Health and Domestic Violence Awareness, as well as local charities in my community.

Any stories or insights that might help us understand how you’ve built such a strong reputation?

I have a small following of friends and customers that have different food allergies. I am proud of the quality of my gluten free and dairy free desserts that taste just as good or better than the “regular” desserts. Also I feel that people can relate to the organizations that I donate too. It’s a win win in my opinion.

Contact Info:

• Instagram: SimplyMicheleGFDF
• Facebook: SimplyMicheleGFDF
• Other: [email protected]

Image Credits
Magical Moments Photography by Toni