Inspiring Conversations with Jennifer Plumer of The Allergy Table

Today we’d like to introduce you to Jennifer Plumer.

Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?  
When I became a mother for the first time, my whole world changed, as it does for many new mothers. You learn to love someone unconditionally in a way you never have before in your life and put your child above all of your own needs. When my son Aiden was born in 2009, it flipped my world upside down. Everything I thought taking care of a baby was turned out to be the opposite in my case. Aiden had colic for months with crying that would last for hours and hours. He refused to eat or drink and constantly spit up the little he did eat. The eczema covering his body and face never seemed to go away and only got worse with the introduction of new foods as he got older. The revolving cycle of doctors’ visits for the first year of his life didn’t get us closer to answers. 

At Aiden’s first birthday party, surrounded by a house full of family and friends, Aiden took his first bites of cake and ice cream to celebrate this milestone. Those few bites quickly led to a horrible anaphylactic reaction causing us to abandon his own birthday party and rush him to the hospital. Terrified but grateful for such excellent care, we left the hospital at least with answers; food allergies were the root cause of Aiden’s colic and eczema all along. Over the next few years, after working with several allergists, we were shocked to find out that our precious boy was severely allergic to over 23 foods. 

When it was time for Aiden to start kindergarten, I was terrified of how he would stay safe at school while exposed to many of his allergic foods. I was a teacher myself at that time in a different school district and knew firsthand the dynamics of an elementary school lunchroom filled with hundreds of kids consuming his anaphylactic food allergens in such close proximity to him. That in addition to sending my firstborn baby off to school all day at the age of 5 was enough to give me anxiety. 

When Aiden began attending school each day, the staff arranged for him to sit at a separate table in the lunchroom away from his classmates in an effort to reduce exposure to his food allergens and help keep him safe. This special table became quickly known as THE ALLERGY TABLE, and only other kids with food allergies were allowed to sit there with Aiden. 

In the fall of his first year of school, he was getting ready to attend his first field trip to a local cider mill where his classmates would be treated to cider and fresh donuts. His teacher called to tell me his classmates would be enjoying donuts and asked if I could send in a safe alternative so he could participate as well. Aiden had never been able to have a donut in his life due to severe allergies to things like wheat, eggs, dairy, soy, peanuts, and tree nuts just to name a few from his very long list. I knew, as his mom, that a safe allergen-free donut option free from all his allergens didn’t exist and had never been made before, so I got creative and decided to attempt to make some myself. 

Not only was I not a baker, but I was also a terrible cook, and even the simple task of boiling noodles resulted in an unappetizing meal. When I announced to my husband that I was going to find a way to make donuts safe for Aiden, he looked at me like I had a third eye growing out of my forehead. I knew it was going to be a challenge, but I also knew that there had to be a way, and I was determined to figure it out! I refused to let my heart be broken over the idea of my son being excluded from enjoying a traditional treat with the rest of his class. I worked tirelessly to create an allergen-free donut by experimenting with a variety of recipes in my own allergen-free kitchen. 

The Allergy Table is a small home-based bakery founded in 2016 by Jennifer Plumer. The Allergy Table specializes in baked goods that are free of the top 9 allergens (Peanuts, tree nuts, dairy, wheat (gluten), egg, soy, shellfish & sesame) and full of the delicious qualities of traditional baked goods that we all know and love. After many (many) hours of research and countless failed attempts, I finally developed a winning recipe that tasted great and looked just like the cinnamon sugar donuts at the cider mill. This one piece of success allowed my son to participate in a school Field trip to the cider mill for the first time ever without feeling excluded. 

Once word got around school that Jen’s donuts were not only safe but delicious, too, the orders started rolling in, and a small business was born. That one donut inspired an entire menu of items that are now available by private order and at local farmers market events in the Rochester Hills area. The Allergy Table is a business that was born from the simple desire to create a cider mill donut for her son Aiden and second for every person that has ever had to sit at an Allergy Table because of a food allergy or diet restriction. 

The Allergy Table is coming up on its seventh year as a small business in our local community and has become well-known for providing safe allergen-free dessert options to local schools, farmers’ markets, and even wedding venues. Food is the center of family gatherings, events, and celebrations, and no child or adult should ever have to sit and watch everyone around them eat something that they can’t have and feel excluded. There is nothing more rewarding in the world than getting to own and operate a small business that has the ability to change people’s lives for the better by offering delicious cakes and desserts to people with food allergies. I take pride in the fact that this is not just a business for me but that this is people’s lives, and they are putting their trust in me to keep their child or loved one safe while consuming my products. 

I frequently get asked by customers the question of when I plan to open a storefront bakery open to the public instead of operating from my home allergy kitchen/space. While at one point years ago, during the infancy stage of my business, that was a dream I had, after serious self-reflection, I realized what makes me the happiest and fulfilled about my business is the connection I have with my customers and their families. Expanding to a busy multi-employee bakery would require me to let go of many of those personal connections and interactions in order to thrive and be successful. Although my production and product reach would expand to outside communities allowing me the ability to ship products nationwide, I honestly believe I would lose the things that are most important to me. High-five, a kiddo who comes to visit me at the farmers market for a fresh donut on Saturday mornings brings me joy. Hugging a mom who has driven over an hour to pick up a birthday cake for her child who has never been able to eat cake before warms my heart. Watching a bride with food allergies slice into her wedding cake in front of hundreds of her loved ones, knowing with certainty that it is safe for her to eat without fear of a deadly reaction brings me fulfillment. I am blessed every day to be able to wake up excited to start my workday, knowing I get to make a difference in someone’s life. 

Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back, would you say it’s been easy or smooth in retrospect?
Quitting a career as a teacher to open a home-based bakery for people with food allergies was not an easy task. What I built and started had never been done before, so I wasn’t able to reach out to others in the same niche for advice or guidance on how to get started. I had to research local food laws and licensing regulations that pertained to my state, meet with health department members, and learn everything there was to know about how to legally open a home-based bakery business. I also had to create delicious and allergen-safe custom recipes in order to build a well-rounded menu of items for customers. 

I learned to research food manufacturing companies and understand food labeling to assure the products I make and sell were sourced from reputable suppliers with excellent food allergy protocols and labeling standards. As a food allergy mom, I understand firsthand how crucial it is to read labels accurately and research product suppliers to assure the safety of my offered products is not compromised. Taking on the task of a food allergy bakery has been an uphill task the entire journey, but I wouldn’t change a thing and would do it all over again in a heartbeat. 

Appreciate you sharing that. What should we know about The Allergy Table?
The Allergy Table is a small home-based bakery founded in 2016 by myself, Jen Plumer, a mother to a food allergy child. 

The Allergy Table specializes in baked goods that are free of the top 9 allergens (Peanuts, tree nuts, dairy, wheat (gluten), egg, soy, shellfish & sesame) and full of the delicious qualities of traditional baked goods that we all know and love. When I first started my business seven years ago, there was only a handful of other bakeries in the entire United States that offered products free of all top 9 allergens. Even now, years later, there are still very limited safe allergen-free bakery options for people to order from. Over the years, I have become known as “The Allergy Table Lady” and often get calls from people with kids recently diagnosed with food allergies looking for advice or guidance on how to navigate their new world of challenges. As a food allergy mom, I understand firsthand how frustrating and confusing a food allergy diagnosis can be for a new parent and am always happy to share resources with people to help them get started. 

Our products are available by preorder only and are all custom-made in a safe allergen-free kitchen. I take pride in being able to provide a product and service to the ever-growing population of people with food allergies that is not only allergen free and safe but also delicious. Local schools often order from The Allergy Table for school events or classroom birthday parties so that every student eats the same dessert (shhhh…. even though it’s allergen-free most kids without food allergies can’t tell the difference) and feels included. Schools, venues, and families that order everything allergy free are not only providing an environment that is inclusive to everyone but are also paving the way for others to see the importance of offering allergen-free food options as well. 

Our full menu, pricing information, and how to place an order can be found by visiting out website at: www.theallergytable.com 

People just wanting to try out our offering without placing an order can always visit us at the local farmers’ market in downtown Rochester, Michigan on Saturday mornings at our vendor booth between 8 am-1 p.m. 

What quality or characteristic do you feel is most important to your success?
I truly believe that being successful comes from doing what you love. I have had previous jobs throughout my life that are just that… jobs. I put myself through college while working multiple jobs at the same time and barely scrapping by. I have had to make many hard decisions during those times such as whether to put gas in my car or to buy groceries. It took me 8 years to complete my college degree as a teacher and graduate in the top percent of my class as Magna Cum Latte. I was the first in my family to graduate college with a degree, and walking across the stage to accept my diploma was such a rewarding experience; especially knowing that I did it while working multiple jobs to supporting myself with little to no support from family. As a result, being a teacher taught me discipline, time management, problem-solving skills, and most importantly, how to communicate and build connections with both my students and coworkers. 

Although I enjoyed having my own classroom and teaching kids every day, I would leave work exhausted, stressed out, and unfulfilled. Something was always missing, but I just didn’t know what it was at the time. 

It wasn’t until I decided to throw caution to the wind and create my company in an effort to help others like my son that I truly ever felt happy and fulfilled. My customers become like family to me, and the connections I get to make and share with others drive me forward. Having the ability to wake up every single day getting to do what I love is what defines success for me! 

Contact Info:

• Website: www.theAllergyTable.com
• Instagram: @THEALLERGYTABLEBAKERY
• Facebook: @THEALLERGYTABLE
• Youtube: https://www.youtube.com/@TheAllergyTablecom