Let me show you what I'm made of
No wheat. No gluten. No soy. No peanuts. No tree nuts. I pledge to keep my bakery forever free of these items so that I can serve the most people possible with a wide range of intolerances and my customers can indulge without fear. I make every effort to source my flours and other ingredients from suppliers that hold themselves to the same stringent standards. I also offer vegan cupcakes and bread, prepared separately from egg- and milk- containing items. If you have other allergies, please let me know and I will do my best to accommodate your needs.
The Signature Doughy Bun
Rich, buttery, and fluffy. This is the one and only Doughy Bun. This slightly sweet roll comes in three sizes and is perfect for sliders, brisket, pulled pork, or portabella mushrooms, or just for sopping up soup.
The classic French Pastry is a challenge to recreate precisely without wheat, but this comes mighty close. Flaky on the outside and pillowy-soft on the inside, plain or stuffed with savory or sweet fillings. I also use this dough for danish.
The Croissant
Every kind you can imagine, from the classic chocolate chip, to jaffa cakes, to snickerdoodles, sugars, and shortbreads. Each cookie has its own special recipe with a carefully balanced blend of flours for the most authentic flavor possible.
Cookies
Biscuits, pancakes, bread crumbs and coatings, along with a smattering of rotating selections to enjoy at home. Make the most delicious gluten free treats you've ever had for less than supermarket brands.
Home-Baking Mixes
For the eco-conscious and dairy averse: Crusty, chewy french baguettes and boules made without eggs or dairy and cupcakes made with coconut oil and flax in a range of flavors and frostings. Expect more vegan products coming in the future.
Vegan Delights
I enjoy experimenting and coming up with new ideas. Each recipe is crafted and tested thoroughly to ensure the highest quality and consistency. I hope to put my creativity to the test and offer a variety of special items both weekly and seasonally and to keep pushing the boundaries of what is possible in the world of gluten free baking.
And Everything Else