Ten years ago, Dr. Lucy Gibney’s experience with food allergies was fairly typical for a board-certified emergency medicine physician. That all changed when her four month old son had a life-threatening allergic reaction to infant formula.
Food safety quickly became a priority; however, at the time Dr. Lucy had trouble finding allergy-free products that were both safe and tasted good. Having developed a love of baking and experimenting with recipes since childhood, she combined this with her medical training in nutrition to develop delicious, allergy-free baked goods the whole family could enjoy.
Dr. Lucy and her husband wanted to share their cookies, brownies and snacks with other families, and thus was born Dr. Lucy’s line of baked goods, free from gluten, milk, eggs, peanuts and tree nuts.
In 2007, Dr. Lucy’s opened a 2,500-square-foot bakery in Norfolk, Va. The company outgrew this space three years ago and moved into a facility that has now grown to 22,000 square feet, including a dedicated bakery, warehouse, office space and laboratory to ensure sourced ingredients have not been cross-contaminated with any allergens.
The company has expanded to more than 100 employees and managed to double sales every year since inception. Dr. Lucy’s began selling to natural food and grocery stores in the Hampton Roads area, and expanded throughout the mid-Atlantic region on its own momentum. Within the first six months, the company established a Midwest presence through an industry trade show in Chicago and gained an introduction to a buyer at Whole Foods Market by attending the Virginia Food and Beverage Expo. Dr. Lucy’s products are now in more than 6,000 retail locations across the U.S.
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