In this heartwarming and inspiring episode of the HerStory Podcast, Kylie King sits down with Scerena Thompson, a veteran chef and pastry chef of 30 years and the founder of The Empowered Oven. After a sudden, severe hospitalisation that led to a life-changing Coeliac diagnosis, Serena faced a massive hurdle: the pastry she loved for decades was now making her incredibly sick. Instead of walking away from her passion, she chose to fight back, master the complex science of gluten-free flours, and reinvent her craft.
But Serena’s mission goes far deeper than baking delicious, reaction-free treats. Driven by a desire to create fair, sustainable, and well-paying job opportunities for her son – who lives with six disabilities – and others like him, Serena built a business that specifically employs individuals with neurological disabilities. From conquering Western Sydney markets to writing a definitive guide for Coeliacs eating out, Serena is proving that food has the ultimate power to bring people together, break down barriers, and empower a community.
What You’ll Learn in Episode 79
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Scerena shares how a sudden one-month hospital stay and a late-in-life Coeliac diagnosis completely transformed her 30-year pastry chef career.
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You will learn about the harsh realities of “supported employment” for disabled individuals and why Scerena refused to let her son work for sub-minimum wages.
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Scerena discusses the origin of The Empowered Oven and how she uses the business to offer meaningful, long-term employment to people with neurological disabilities.
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We dive into the specific business challenges of the gluten-free niche, including the sky-high cost of ingredients and supporting staff with high anxiety.
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Scerena shares her “Big Hairy Scary Goals,” including expanding her footprint across Western Sydney markets like Penrith Paceway and Nepean, and getting her products into independent supermarkets.
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You will get an exclusive sneak peek into Scerena’s upcoming book, designed as a practical survival guide for Coeliacs who want to safely navigate eating out.
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Scerena shares her expert gluten-free baking tips, explaining why chickpea and quinoa flour “can go bye-bye” due to their overpowering tastes.
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You’ll discover Scerena’s favourite substitute ingredient – tapioca flour and tapioca starch –and why they make the ultimate marriage for gluten-free textures.
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Scerena opens up about a touching childhood memory of baking a disastrously high-rising birthday cake for her dad, proving that her love affair with baking started at age 10.
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You will hear about the exciting launch of her new public workshops on ClassBento, where she teaches moms, kids, and foodies how to master gluten-free pasta, pizza dough, cake decorating and macarons.
Guest: Scerena Thompson
Hello, I’m Scerena. For 28 years, I’ve lived and breathed the world of food — as a culinary chef and pastry chef. But life shifted when I became seriously ill, spent a month in hospital, and was diagnosed with celiac disease. The shock was real suddenly, the foods I once created with joy were no longer safe.
I searched for gluten‑free options in supermarkets, but almost nothing felt right too artificial, lacking flavor, or missing that “home” touch. So, I turned inward and backward: drawing on my decades of experience, I began developing my own authentic gluten‑free recipes.
What began as something to heal myself turned into a mission. I launched in local markets. To my delight, people with gluten intolerance tasted my creations and said, “I can’t tell the difference.” That feedback lit the spark.
Find Scerena:
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