Ten years ago, when a Lake Mary Cheesecake Company associate was diagnosed with a gluten intolerance, CEO Michel Lefebvre did extensive research into safe practices for creating products without gluten.

According to Madavor Media’s Gluten-Free Living, “the gluten-free industry is expected to grow to $16.5 billion by 2016.” With LMCC’s continued annual growth, the company is operating close to capacity. Mr. Lefebvre says, “If our incredible assortment of regular cheesecakes wasn’t enough, we have perfected our all-natural, high quality gluten-free cheesecakes to accommodate our customers on specialty diets.” “We are eager to raise funds to expand our presence in Florida to include a certified gluten-free facility and establish a direct-to-consumer gluten-free cheesecake line,” he reports. The company will acquire additional specifically-designated food handling, processing and storage equipment to support increased production, and will invest in Research & Development for its new patented cheesecake that contains a nutritional supplement to promote healthy blood sugar levels.

Under Regulation A+, Lake Mary Cheesecake is “testing the waters” and taking equity investments from non-accredited investors. Passed by the SEC in March under Title IV of the Jumpstart Our Business Startups (JOBS) Act, Lake Mary Cheesecake Company is announcing a mini public offering to create the facility for their gluten-free cheesecake. “We are thrilled to be embarking on a new adventure. After all, we were pioneers in creating products without gluten and now we have 10 years of experience in making gluten-free products as a foundation to build on,” Mr. Lefebvre says.

Lake Mary Cheesecake has been in business since 1999. It first served the Orlando, Florida area, starting with the retail market and expanding into a regional commercial bakery serving central Florida theme parks, convention centers, cruise lines, restaurants and hotels. It has now grown to also serve theme parks in Los Angeles and national grocery store chains. The margins for direct-to-consumer sales are higher than food service and retail sales. Lake Mary Cheesecake Company has plants in Riverside, CA and Altamonte Springs, Florida.

Reports indicate that 29% of Americans avoid or try to avoid gluten and 55% spend 30% more for gluten-free products than regular grocery items. In fact, there is such significant growth in food choice and ranges in supermarkets that many have dedicated entire aisles for these new allergen free food, beverage and nutritional products.

LMCC currently has a food safe environment certified by AIB International, receiving a superior rating in food and safety standards including the coveted HACCP (Hazard Analysis & Critical Control Points) plan. HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from raw material production, procurement and handling, to manufacturing and distribution of the finished product. It also has Kosher foods certification, and complies with the proposed FDA rules under the Food Safety Modernization Act.