The Gluten Free Bakery Menu

Breads

Loaves and rolls made without wheat, using blends of rice, sorghum, tapioca and other flours.

• Gluten-Free Sandwich LoafGluten-free · VegetarianSoft, sliceable white sandwich bread made from a rice and tapioca flour blend, with a tender crumb that toasts evenly.
• Seeded Multigrain LoafGluten-free · VegetarianHearty loaf of sorghum, millet and buckwheat flours with sunflower, flax and pumpkin seeds for a nutty crunch.
• Gluten-Free SourdoughGluten-free · VegetarianTangy round leavened with a brown rice starter, featuring a crackly crust and moist, slightly chewy interior.
• Dinner RollsGluten-free · VegetarianSoft, golden pull-apart rolls made with a gluten-free flour blend, brushed with butter after baking.
• Pão de QueijoGluten-free · VegetarianBrazilian cheese bread puffs made with tapioca starch, crisp outside and stretchy, cheesy and airy inside.
• FocacciaGluten-free · VegetarianOlive oil-rich gluten-free flatbread with crisp edges, dimpled and topped with rosemary and flaky salt.

Muffins & Breakfast

Morning bakes made without wheat, from muffins to cinnamon rolls.

• Blueberry MuffinGluten-free · VegetarianTender muffin made with almond and rice flours, packed with juicy blueberries and topped with coarse sugar.
• Cinnamon RollGluten-free · VegetarianSoft, spiraled roll with a brown sugar-cinnamon filling and cream cheese icing, made with a gluten-free yeasted dough.
• Banana Nut BreadGluten-free · VegetarianMoist loaf of ripe bananas and toasted walnuts baked with oat flour from certified gluten-free oats.
• Lemon Blueberry SconeGluten-free · VegetarianButtery, crumbly scone made with a sorghum and rice flour blend, lemon zest and blueberries, finished with a light citrus glaze.
• Pumpkin BreadGluten-free · VegetarianSpiced pumpkin loaf with cinnamon, nutmeg and clove, dense and moist, especially popular in fall.
• Glazed DonutGluten-free · VegetarianBaked or fried ring of gluten-free dough dipped in vanilla glaze, soft and cakey with a sweet sheen.

Cookies & Brownies

Cookies and bars baked in a dedicated gluten-free kitchen.

• Peanut Butter BlossomGluten-free · VegetarianSoft peanut butter cookie rolled in sugar and topped with a chocolate kiss pressed in after baking.
• Lemon BarGluten-free · VegetarianShortbread base made with rice flour beneath a tart, silky lemon curd layer, dusted with powdered sugar.
• Chocolate Chip CookieGluten-free · VegetarianChewy cookie made with a gluten-free flour blend and brown butter, studded with chunks of semisweet chocolate.
• Fudge BrownieGluten-free · VegetarianDense, fudgy square made with cocoa and melted chocolate, needing very little flour to deliver a rich, gooey center.
• French MacaronsGluten-free · VegetarianDelicate almond-flour sandwich cookies with smooth shells and chewy interiors, filled with ganache or buttercream in assorted flavors.
• Coconut MacaroonsGluten-free · VegetarianGolden mounds of shredded coconut and egg white, crisp-edged and chewy, sometimes dipped in chocolate.

Cakes & Cupcakes

Celebration cakes and cupcakes made without wheat flour.

• Vanilla CupcakeGluten-free · VegetarianLight, fluffy vanilla cupcake topped with swirled buttercream and sprinkles, made with a rice flour blend.
• Carrot CakeGluten-free · VegetarianMoist spiced layers with shredded carrots, pineapple and pecans, frosted with tangy cream cheese frosting.
• Almond Olive Oil CakeGluten-free · VegetarianRustic cake made with almond flour and olive oil, citrusy and moist with a lightly crisp crust.
• Red Velvet CupcakeGluten-free · VegetarianCocoa-tinged red cupcake with a soft crumb and a generous cap of cream cheese frosting.
• Basque Burnt CheesecakeGluten-free · VegetarianCrustless cheesecake baked at high heat until deeply caramelized outside, with a creamy, barely set center.
• Flourless Chocolate TorteGluten-free · VegetarianDense, truffle-like chocolate cake made with eggs, butter and dark chocolate, with a thin, crackled top.

Pies & Tarts

Pies and tarts in gluten-free pastry crusts, with seasonal fillings.

• Fruit TartGluten-free · VegetarianShortbread tart shell filled with vanilla pastry cream and topped with fresh berries and kiwi under a glossy glaze.
• Chocolate Ganache TartGluten-free · VegetarianCrisp cocoa crust made without wheat, filled with silky dark chocolate ganache and finished with a pinch of flaky sea salt.
• Apple PieGluten-free · VegetarianFlaky gluten-free double crust filled with cinnamon-spiced apples that bake down into a jammy, tender filling.
• Pumpkin PieGluten-free · VegetarianSmooth pumpkin custard spiced with cinnamon, ginger and clove in a crisp gluten-free crust, a fall and Thanksgiving table favorite.
• Pecan PieGluten-free · VegetarianGooey brown sugar and maple filling packed with toasted pecans, set in a buttery gluten-free crust.

Savory

Lunch items and savory bakes made without wheat.

• Spinach & Feta QuicheGluten-free · VegetarianEgg custard with spinach and crumbled feta baked in a gluten-free pastry shell, golden and fluffy.
• Ham & Cheese Hand PieGluten-free · SavoryFlaky gluten-free pastry pocket filled with smoked ham, melted cheddar and a little Dijon mustard, baked until crisp and golden.
• Cheddar Chive BiscuitGluten-free · VegetarianTall, buttery biscuit with sharp cheddar and fresh chives, made from a gluten-free flour blend.
• Gluten-Free Pizza SliceGluten-free · VegetarianCrisp-bottomed square pizza slice on a gluten-free crust, topped with tangy tomato sauce, melted mozzarella and fresh basil leaves.
• Chicken Pot PieGluten-free · SavoryIndividual pie with a creamy filling of chicken, carrots, peas and celery in herbed gravy under a flaky gluten-free crust.

Drinks

• Caffè latteVegetarianEspresso with plenty of steamed milk and a thin microfoam layer; mellow and creamy, often finished with latte art and offered with oat or almond milk.
• Flat whiteVegetarianA smaller, stronger cousin of the latte: a double ristretto under silky, barely-foamed milk for a dense texture and pronounced coffee flavor.
• Drip coffeeVeganBatch-brewed house coffee, usually a medium roast kept hot in airpots; straightforward, balanced cup that pairs with nearly anything from the pastry case.
• EspressoVeganA concentrated one- or two-ounce shot pulled under pressure, topped with tawny crema and carrying bittersweet, roasty notes with a short, syrupy finish.
• AmericanoVeganEspresso stretched with hot water into a full-size cup; lighter in body than drip yet keeps the toasty edge of the shot.
• CappuccinoVegetarianEqual-ish parts espresso, steamed milk, and airy foam cap, giving a drier, stronger-tasting drink than a latte with a velvety top layer.