Our Story
The Cupcake Battery is the brainchild of married couple Priya Tahiliani and Craig Haas. Created in the summer of 2012, The Cupcake Battery was formed in response to a two year battle Priya had been waging with an unknown skin disorder. Believed to be due to a newly formed allergic reaction, Priya began a strict regiment of medication and various treatments. Frustrated by the lack of progress in her healing, Priya began researching alternative methods to enhance recovery. Although not diagnosed with Celiac disease, Priya noted the similarities in what she was experiencing with those afflicted with the disease. Noting the effects gluten has on the body, Priya began a gluten free diet.
Since embarking on her gluten free diet Priya has consistently noted improvement in her condition. Priya loved desserts, especially cupcakes, and almost all of the cupcakes that she found had gluten in them; and if they didn’t, they were not very appetizing. Everywhere she went, bakery after bakery, she was surrounded by treats that she could no longer have. Continuing her research, Priya realized she was not alone.
In the 1950’s, scientists began cross-breeding wheat to make hardier, shorter and better-growing plants. It is widely believed that this may be a contributing factor to gluten intolerance in many Americans. At present 1 percent of the U.S. population has Celiac disease, accounting for 1.8 million people, according to the Mayo Clinic. This is four times higher than was diagnosed in the 1950’s. It is estimated that an additional 1.4 million most likely have the disease and do not know it. These numbers do not speak to the individuals that may also suffer from gluten intolerance, but do not have Celiac disease.
Priya knew something had to be done; so she decided to make her own cupcakes. There are two gluten free bakeries in the suburbs of Boston, but none within the city limits. A few cupcake bakeries in Boston proper do offer gluten free cupcakes. These establishments only makes a handful of flavors and done so by special order. Some do not even make their own gluten free cupcakes, opting to purchases theirs from one of the previously mentioned suburban bakeries. Priya saw this as a big problem, and The Cupcake Battery was created as a solution.
Since embarking on her gluten free diet Priya has consistently noted improvement in her condition. Priya loved desserts, especially cupcakes, and almost all of the cupcakes that she found had gluten in them; and if they didn’t, they were not very appetizing. Everywhere she went, bakery after bakery, she was surrounded by treats that she could no longer have. Continuing her research, Priya realized she was not alone.
In the 1950’s, scientists began cross-breeding wheat to make hardier, shorter and better-growing plants. It is widely believed that this may be a contributing factor to gluten intolerance in many Americans. At present 1 percent of the U.S. population has Celiac disease, accounting for 1.8 million people, according to the Mayo Clinic. This is four times higher than was diagnosed in the 1950’s. It is estimated that an additional 1.4 million most likely have the disease and do not know it. These numbers do not speak to the individuals that may also suffer from gluten intolerance, but do not have Celiac disease.
Priya knew something had to be done; so she decided to make her own cupcakes. There are two gluten free bakeries in the suburbs of Boston, but none within the city limits. A few cupcake bakeries in Boston proper do offer gluten free cupcakes. These establishments only makes a handful of flavors and done so by special order. Some do not even make their own gluten free cupcakes, opting to purchases theirs from one of the previously mentioned suburban bakeries. Priya saw this as a big problem, and The Cupcake Battery was created as a solution.