How the move will impact the company's supply of gluten-free bakery products remains unclear. The move mainly seems to be a result competition. The company says that the bakery has played a steadily shrinking role in its gluten-free offering over the years.
Started in 2004 by Lee Tobin, a Whole Foods Market employee with celiac disease, who had developed gluten-free recipes in his own kitchen, the facility was...
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