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Leona Watson

Basic Cuisine, Sydney Campus, 1997

Founder/Managing Director at Cheeky Food Events


News & Press: Le Cordon Bleu Alumni in Business

Blends by orly - Orly Gottesman

Wednesday, 21 December 2016   (0 Comments)
Posted by: Hillaria Juliana

Blends by Orly

Orly Gottesman (Owner)

Diplôme de Pâtisserie, 2013


Gottesman goes gluten free – entrepreneur takes on major food market

Orly Gottesman, artist, singer, and musician never dreamt of becoming a chef until her husband was diagnosed with celiac disease, and the only gluten-free flour available was an all-purpose variety.

Recognising the increasing prevalence of the disease was the driving motivator to developing a specialist product to be the same as the mainstream products.  Orly commenced studying the patisserie program with Le Cordon Bleu in the pursuit of understanding the science behind flour.

Le Cordon Bleu chefs worked with Orly as she pioneered an independent study to develop a gluten free flour custom-made for different types of foods.

Crediting Le Cordon Bleu chefs, Orly now has, on the commercial market in USA, Blends by Orly Gluten Free Flours – 5 specific flour types custom-made for different applications with a flour blend that is suited for whole grain bread and pastries, another for cookies and biscuits; another for cakes and pie crusts as well as white bread and pizzas.

Orly has self-funded the business, saying “it’s been a massive learning curve from R&D through to manufacturing issues, IP, crisis management, packaging.  She hopes to bring her product to Australia within the coming year; gluten free market in Australia is said to be around 10% of consumer purchasing power with a prediction that the market will continue to boom as it become more mainstream.

Other information: Article published in the Weekend Bits and Bites column in the Wall Street Journal that features Blends by Orly.

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