94 Comment

  • These people all look the same. #basic

    • I read somewhere that the disability that makes it hard for some people to distinguish individual variations on faces is very common. I don’t have that. Those people look nothing alike to me.

  • It’s no joke, there are tons of people living with Celiac Disease in DC. The photo above should quiet any doubters. This place is somewhat of a safe haven for them.

    • 1% of a population of around $600k is 6000 people, so yeah.

      • My sister has celiac disease and I’ve watched it completely change her life over the last 20 years. So I’m sure she’ll love this place.

        While I certainly feel the need to eyeroll at non-celiac people who choose to eat gluten free food (seriously, it’s disgusting, just eat your georgetown cupcakes and go home), I am also so thankful to them for making the gluten free “fad” so popular that there are now many options for people who have a legitimate genetic mutation prohibiting them from digesting properly! Thanks, guys!

        • There’s no way any of the people in that picture were ignorant enough to fall for the current gluten-free fad, as well educated as District residents are!

        • Wow, what a nuanced insight. So rare. (And I’m actually being serious and not trying to mock you—again, rare.)

      • homerule

        Agreed. I have Celiac and I’m getting very tired of the making-fun-of-gluten-free trend. I get that it’s a bandwagon that many have jumped on for no reason, but there are a lot of us for which this bakery will be a wonderful alternative to Udi’s overpriced cardboard.

  • Emmaleigh504

    But how does it taste?

  • I saw that they were selling gluten free bagels. GULTEN FREE BAGELS! What madness is this? How do they get chewy without gluten. Can they also turn coal into gold?

  • My skepticism (at least) about this place was whether it could sustain gluten-free only as a long-term business model. I’m sure you’ll get a few neighborhood folks in the mornings, and some special order cakes, but with so many other places that do gluten free treats (like baked and wired!), is this something that can survive beyond the excitement of the first couple weeks?
    and yes, how does it taste?

    • +1. That they were busy on opening day doesn’t exactly prove anything.

    • I predict it will be closed within 2 years. Yes, I get that people with celiac disease need a place like this. I feel for them, really. I just question whether there are enough people with celiac to support a gluten free bakery in the long term. Most people who are eating gluten-free diets nowadays are not celiacs but just participating in the latest nutritional trend. When they move on to the next big thing, it seems doubtful that this bakery will survive.
      Then again, maybe its so delicious that it will be here ten years from now.

      • Agreed with KenyonDweller.

      • Only one comment about the actual taste. I’m guessing the cookies are like wallboard, as is the case at Sticky Fingers.

        • binpetworth

          Is Sticky Fingers gluten-free or just vegan? (I agree with you about the taste of their pastries/cookies.)

          • Sticky Fingers has some gluten free products but is not all gluten free, just vegan. I’ve always thought their desserts were great; not sure where wallboard is coming from.

          • Sticky Fingers recently changed all of their signs to say that certain items are wheat free, but nothing they make is gluten free.

            Their stuff really isn’t good anyway

          • It’s just vegan. Keep in mind, vegan does not necessarily mean healthy either.

      • I agree that the gluten-free bandwagon is for many people just a bandwagon. Some research has shown that most “gluten intolerance” has nothing to do with gluten, but with other things that are often associated with gluten (FODMAPS, if you want something to google). So while avoiding gluten doesn’t help or hurt these people, eating gluten-free has the effect of cutting out things that are actually triggering some symptoms (ranging from trivial to serious, depending on the person). That said, all the other stuff in baked goods is pretty high in fodmaps, so for those people gluten-free brownies are not likely to help. And avoiding fodmaps is HARD, so is unlikely to be the choice of the people opting for gluten-free diets out of a need to be high maintenance.

      • I hope this place succeeds. Most gf options come prepackaged in a box. Unless you’re going to bake your own bread, pastries, cookies, whatever, you will always have to rely on these expensive, processed options. If I wasn’t able to eat gluten, I think it’d be great to have homemade cookies every now and then and this place would be a godsend. Also remember that there are many people with gluten allergies who are affected just being INSIDE a regular bakery- so going to a “safe” place to enjoy what most people take for granted must be pretty exciting.

      • I agree that they will not last long because their customer service is not up to par and they are incredibly slow at taking and filling orders. Patrons will tire of this quickly and will not go out of their way for this for long…

      • The Happy Tart has been open for a long time in Alexandria. I used to drive out there for GF baked goods. I’m happy there is a closer option. I will go here now.

      • I know I’m late to this game, but I’m a newcomer to DC from Baltimore and the thing I miss most is the gluten-free bakery there, and that one’s been around since at least 2014 and is still going strong. The trick is to be delicious enough that everyone, not just the GF folks, will want to eat there.

  • enough already with the specialty bakeries – CH has vegan, Adams Morgan gluten-free, Bloomingdale confections – but where are the regular, run of the mill, sell me really good bread bakeries? Now that’s a novelty I’d love to see outside of upper NW

    • How does the existence of specialty bakeries crowd out “regular, run of the mill” bakeries? Also, have you tried Lyon Bakery, which sells bread all over town, or Le Pain Quotidien? These are two classic breadmakers outside of upper NW that immediately come to mind, and I’m sure there are others. I really question the idea that there are no “regular” bakeries in DC that could serve your needs and I’m not sure why it bothers you that these bakeries serve other peoples’ needs.

      • it doesn’t bother me that these bakeries exist; it’s more that i’m confused why all the bakers in this town bake for specialty populations. yes, i’m exaggerating, but your only other options are a) a chain that doesn’t use real sourdough starter and b) a bakery which doesn’t have a storefront. what would it take to get someone who wants to open a vegan gluten-free bakery to realize they could make more money and have longer staying power by just doing bread really well? on another note, if anyone knows of a good bread bakery in central DC, would love to hear about it

        • I agree completely.

          • Also, I’m holding out hope that the boulangerie in the works by the owner of the Sweet Lobby is good (but in the meantime will continue perfecting my own bread).

        • Lyon Bakery does have a storefront — in Union Market. Also, LPQ makes a big deal about its real sourdough starter: http:// www. lepainquotidien.com/our-bread/ . They have a location at 10th and F and another at Mass Ave near 4th NW.

          • LPQ is where I go for bread (they have an Eastern Market location too). Barring that, the La Brea loaves at Harris Teeter are the next best choice.

        • You are one of those many MANY vocal folks who pine for a local bakery on the corner in their neighborhood (or anywhere, doesn’t really matter).

          Comments often go like this: “If only there was a bakery in my neighborhood they’d make a killing” and “are these bakers so stupid that they can’t see how much money they’d make if only they opened in my neighborhood?”.

          The problem is that bakeries (specifically bread bakeries) have very slim margins so either a retail store must count on great foot traffic (this required lots of density – i.e. lots of people visiting and buying, which means high rent) or lots of wholesale business (which requires a big production facility and even worse margins). This all costs LOTS of money.

          And when you worry that that croissant, bun, loaf, etc. has set out for too long you have to toss it – otherwise folks will get pissed off (reasonably so). Of course, folks will also get pissed off if you don’t have enough croissants, buns, or loaves when they deign to visit the shop.

          And even if you make great bread and price it right (so that you can pay your overhead and labor, etc.) folks will complain that it’s too expensive and that they could make it themselves for less (of course they NEVER take into account the cost of their own time, their own utility bills, their own mortgage, etc.).

          If bakeries were gold mines there’d be more bakeries.

    • For bread – Le Caprice in Columbia Heights, or one of a multitude of farmers markets. For desserts – Baked ‘N Wired in Georgetown.

  • Stopped by with celiac hubby on sunday. Got a bunch of different stuff for him to taste. He’s liked all of it so far, saying the croissant he had was really nice. To all the snarky people out there, celiac is no joke and unlike vegan or vegetarian, it’s not a choice. When hubby accidentally ingests gluten, he gets explosive diarrhea within 30 minutes, normally followed by continuing symptoms that are much like the stomach flu for anywhere between 24-48 hours. So back off and have some empathy for people with a serious medical condition. You don’t have to go there if you don’t want to but why not be happy that it’s there for people who must eat gluten free.

    • I think much of the lack of empathy comes from people turning this into a fad, sort of like the new “kale”. One consequence might be that the gluten free foods start to taste better.

    • I don’t think anyone’s snarking about people who actually suffer from celiac’s disease, just the fad dieters.

  • justinbc

    I wouldn’t assume that everyone in line is there because they have Celiac disease. Some of them might just be happy to see a new bakery in Adams Morgan.

    • Clearly you’ve never eaten gluten-free baked goods. You would not choose to eat this stuff over something with gluten in it. You’d only eat it because you had to. Justin, Justin, Justin.

  • As someone who has no dietary restrictions (yet – frantically knocking on my desk), I am much more likely to eat here than at the horrific Sticky Fingers. Baked goods without gluten – not my preference, but OK, fine. Bakes goods without eggs, dairy, etc.? No effin’ way. Wallboard is too kind a description.
    And, I agree with Kenyon Dweller – this place is a boon for those with Celiac, but when the current dietary fad changes, I’m not sure there will be enough business to keep this place in business.

  • Legit question for all the haters on here: why do you care? And I am not saying that in a snarky way. I mean, how does it change your life whatsoever if someone chooses to eat gluten free even if he or she does not have celiac disease? It’s confusing to me. I personally do not have celiac but avoid gluten because it doesn’t make me feel great. I cook with other types of flour all the time – almond or coconut, mainly – and it’s hard to tell the difference.

    So haters, tell me, why does it matter to you that people that don’t have celiac choose not to eat gluten if it makes them feel better?

    • Thank you, ShawRes. I have the same question.

      • Sorry, I’m stuck on Shawres vs. Shawess being two different people and wondering how many posts I misinterpreted…

      • “I mean, how does it change your life whatsoever if someone chooses to eat gluten free even if he or she does not have celiac disease?”
        My girlfriend does not have celiac and hops on and off the gluten-free bandwagon. It does impact me because it dictates where and what we can eat together, and where we can shop for groceries. It’s a lot of expense and inconvenience for something that’s not medically necessary.

        • That sounds like an issue with your girlfriend, not the bakery.

          • +100000000. Your girlfriend sounds like a pain in the ass. Sorry about that.

          • I wasn’t complaining about the bakery; I was answering your question. It’s just another thing for people to be a pain about.

          • “Your girlfriend sounds like a pain in the ass. Sorry about that.”
            You’ve inadvertently identified the problem. Yes, people who hop on and off the gluten-free bandwagon are pains in the ass. Unfortunately, those people (at least in my experience) far outnumber those with Celiac. So, the people with legitimate medical conditions like Celiac are unfortunately and unfairly lumped in with those fad dieters. It stinks – it’s really a difficult and debilitating condition, not to mention limiting – and is terribly unfair, but there it is.
            FWIW, I have never heard anyone speak disparagingly about someone who actually has celiac.

        • Fair point, Anon 3:16 — I apologize for my unnecessary snark.

    • Why/how does it not make you feel great?

      • I feel bogged down and slow. I think it’s not necesarilly the gluten but the sugar and/or other carbs in bread. So if they are replacing the gluten with sugar, let’s say, that wouldn’t make me feel great either. So the key is really what else is in it, now that the gluten is gone.

        In short, if the gluten and other sugars are replaced with things like almond flour and agave, I personally enjoy that better. I will not enjoy a sugar cookie that has gluten removed.

        • Gluten isn’t a sugar; it’s protein. More than 1 protein actually. It’s possible some non-celiacs who believe they do better on a gluten free or low gluten diet are just responding to a low carb diet.

    • “I mean, how does it change your life whatsoever if someone chooses to eat gluten free even if he or she does not have celiac disease?”
      My girlfriend does not have celiac and hops on and off the gluten-free bandwagon. It does impact me because it dictates where and what we can eat together, and where we can shop for groceries. It’s a lot of expense and inconvenience for something that’s not medically necessary.

    • Agreed. I’m vegan and it gets annoying when people treat the food I eat as this “other.” Just because it doesn’t have dairy or eggs it’s suddenly weird? Grow the eff up. Stop being so ignorant. Sometimes it’s like dealing with a bunch of toddlers (no offense to toddlers- my nephew LOVES my vegan lasagna). And maybe try it- you might like it. (Side note- I can eat gluten but that doesn’t mean I can’t enjoy a gf cookie because, hey, IT’S A COOKIE!

      • See, that’s the thing. All else being equal, the odds of a GF cookie being remotely as delicious as one with gluten are really, really low.

      • Because when you make a cake without eggs, it is no longer a cake. It is something else. To a person that eats meat, it is not vegetarian chicken, it is tofu. An escalator without electricity is not a human powered escalator, it’s stairs. When you take a key ingredient out of something, it changes what it is. If you gave me a gluten-free cookie, and told me it was a regular cookie, I would not enjoy it, because I would have expected it to taste good.

      • This reminds me of my favorite joke. How do you know if someone’s vegan??……….They tell you.

        • This reminds me of my favorite joke. How do you know if someone has a terrible sense of humor?? They tell this joke every time the word vegan comes up.

          • Anthony Bourdain said it best, in Kitchen Confidential:

            ““Vegetarians, and their Hezbollah-like splinter-faction, the vegans, are a persistent irritant to any chef worth a damn. . . . Vegetarians are the enemy of everything good and decent in the human spirit, an affront to all I stand for, the pure enjoyment of food. The body, these waterheads imagine, is a temple that should not be polluted by animal protein. It’s healthier, they insist, though every vegetarian waiter I’ve worked with is brought down by any rumor of a cold.”

    • YES. If it makes someone feel better, either due to actual medical effects or the placebo effect of taking charge of what you’re putting in your body, who tf cares? If you have friends who jump on/off food bandwagons, don’t go out to eat with those friends; if it’s a deal-breaker (I could never date someone who is vegan), don’t date a gf person. We all have our own less-than-logically-sound idiosyncrasies and lifestyle choices, many of which affect the people around us; don’t rag on folks who have picked ones that are different than yours.

      • Because it ends up falsely skewing public perception. Which can be a very bad thing. The most important thing for public health is for people to learn how everything affects their bodies. These misinformed people would benefit by actually understanding why they feel better.

      • “If it’s a deal-breaker (I could never date someone who is vegan), don’t date a gf person.” — Sure, but that doesn’t work if you started dating them prior to the start of the gf craze.

    • You’re asking the wrong question, and I think people are getting defensive for no reason. Why does it matter? It doesn’t “matter”. Why do we care? I don’t know, why do we care about most of what’s on PoPville?
      No one’s mocking those who suffer from Celiac; no one’s saying they shouldn’t have a place to get baked goods. (Some) people are saying that current demand for gluten-free is driven by a fad; and some are saying that that fad will wane, thus drying up much of the demand for gluten-free. It’s a valid position to take. Let me ask you this: why shouldn’t people say that if it’s what they think? I don’t think it’s personal, and I don’t think it’s rude. It may not be what you want to hear, but that’s no reason to suggest that people shouldn’t say it.

      • I wasn’t trying to start an argument. I was legitimately confused by why so many people seem to have an issue with people adopting this gluten free “fad.” Do you own a wheat plant? Do you have stock in Wonder Bread? Just seems like a really, really strange thing to care about. Of course people can voice their opinions, that’s why we are all here. My question really was an innocuous: why does this bother people so much?

        • Because it ends up falsely skewing public perception. Which can be a very bad thing. The most important thing for public health is for people to learn how everything affects their bodies. These misinformed people would benefit by actually understanding why they feel better.

        • “Just seems like a really, really strange thing to care about.”
          Well that’s how I feel about most of what I read on the internet! 🙂
          I’m not trying to start an argument either. But I think you’re misreading it, or reading too much into it. First, I don’t think it bothers people as much as you think it does; it’s just something to talk about. Second, along the lines of what Anonymous 3:11 says, I think it’s a disservice to public health if people think they’re doing something “healthy” when they’re actually not. If folks want to eat gluten-free when they don’t *need* to, then fine. But if they think they’re benefiting from it when they’re not, I think that’s bad. Sure, I have no way of knowing what they think; but again, I’m just talking, like everyone else. (If it makes you feel any better, I can’t figure out why people care so much about Taylor Swift, the Kardashians, the Hunger Games, “Serial”, yoga, American football, etc. )

        • I completely agree with you, ShawRes. For some reason, the “fad dieters” really, really annoy some people. It’s hard to tell from this thread or similar ones what’s driving that annoyance. Are there really hordes of obsessive, obnoxious fad dieters out there who are ruining everyone else’s good times with their own selfish demands? Or is the problem that some people who aren’t gluten free, vegetarian, vegan, paleo, etc. are defensive about their own diets and feel the need to put down others’s food choices whenever the opportunity arises?

          • In fairness it seems to be the gluten-free folks who are defensive here, not the other way around. I’m not sure why you and ShawRes are making such a meal out of this. Seems to have really struck a nerve with you, when i just see it as another topic on PoPville that people have an opinion about (for whatever reason). Nothing unusual about that to me. Just people talking about stuff….

          • I really don’t know who is being most defensive. It seems like there’s a lot of defensiveness to go around. The main question I have, Not a Fed (and it seems you have the same question), is why do so many people have so many, and such strong opinions about this? As I’m writing this, I’m asking myself the same question by the way, because clearly I have opinions too.

          • jim_ed

            Considering I think I started this argument, I’ll answer for why I personally hold such disdain for the gluten-free fad.

            At the end of the day, it comes down to one point – the gluten free fad is anti-science. Not only is it anti-science, but it resides in the same peculiar anti-science niche as other “natural health” cures that trade on people’s insecurities to sell expensive products that have no known benefits and scare people by manipulating complex data. While going gluten free in and of itself isn’t harmful for people, the people getting rich off of its promotion DO push ideas that ARE harmful, like junk science scaremonger the Food Babe, who has zero scientific training, or anti-vaccine pusher/insane person Jenny McCarthy. Check out sites like naturalnews . com, which strongly promotes the idea that gluten is the cause of people feeling lousy. No one is going to become sick if they follow their anti gluten message, but people will become sick if they follow their anti-vaccine or anti-medicine views. Long story short, the anti gluten movement is symptomatic of a larger trend of anti science and anti medicine in favor of more “natural” remedies, which are dangerous and pose a serious health risk to the public. That’s not to say all anti-gluten people are anti-vaxxers or worse, but there’s enough overlap that it concerns me. Just anecodotally, I’m at the age where my peers are starting to have lots of kids, and the same people who I see going gluten free or feeding their children no gluten are the same one sharing other food scare articles on facebook or questioning whether they should get their kids vaccinated.

            These trends are also propped up by the cohort who arguably has the loudest voice in the public discussion – well educated, moneyed, white people. Look at the picture of the bakery opening above; small towns in North Dakota have more diversity. It strikes me as a version of privilege to think “I know better than doctors and scientists about how gluten affects me.” This is a personal pet peeve of mine. That degree in humanities from Vassar does not make you an expert on how your body processes complex proteins.

            So that’s my position. I’m big on the advances in medical science and trust them more than Tara the Yoga Instructor’s facebook article, because my life was inarguably saved by the advances in medicine made in the last 30 years, and not a day goes by when I’m not thankful for it. On the flip side, I saw someone I know lose their battle with Cancer because they were convinced to take the “natural” medicine route and only switched to chemo when it was too late, and missed the birth of their grandkids because of it. I hope this comes across as an honest answer.

          • jim_ed

            Also, to save the headache of last time, obviously the above does not apply to people who are diagnosed by medical professionals as having Coeliac disease.

          • Honestly, the only answer I can give is a general one: because people have strong (or *strongly-presented*) opinions about all kind of things that don’t really affect them. It’s what people do. And if you put it on the internet then folks will say stuff about it. I’m not convinced there’s a deeper explanation than that. For example, me – I actually don’t really care at all – there are multiple reasons why I have no interest in whether this store succeeds or fails (or the whole gluten-free thing in general). Yet here I am posting my ?th comment on it. Humans are strange.

          • @jim_ed – that may be my favorite post – of all time – on PoP. Nicely done. And as for, “Are there really hordes of obsessive, obnoxious fad dieters out there who are ruining everyone else’s good times with their own selfish demands?” – maybe it’s my bad luck, but I have run across more than a few people who hold the rest of the world hostage in the name of a fad diet.

    • Because it legitimizes the type of person– common in DC– who likes to jerk others around with their fad dietary preferences. If you are about to say that you’ve never met anyone who does this, then you might be one of the people who does this.
      I posted this on the last thread about this place, but the people who have a medical reason for their diets are the least likely to impose it on others. Anyone who announces: I can’t eat there. I’m Gluten Free. Let’s go to this other [specialty and therefore more expensive and less tasty] place,” is unlikely to be acting from medical need.
      So that’s why. I’m all for the celiac sufferers getting their bread fix, but I cringe at a business that reinforces this obnoxious social behavior.
      I know le Caprice has gluten free items, and can make gluten free breads and cakes and things upon request. (I got a gluten free cake from them for a friend’s birthday. It was made with almond flour and was the most decadent delicious thing ever.) I assume other bakeries do too. And there’s something for everyone there, it doesn’t have to be about catering to one set of whims.

      • As a celiac, I can say that we have to worry about cross-contamination. I personally do not buy GF items from places that also make items with gluten, as it has made me sick in the past. This is the only place in DC I can by GF baked goods.

  • It was ridiculous. They were not prepared to run a bakery. Some folks waited at least an hour for a simple order. They would outright lie to you about what items were available for purchase (don’t even think of asking for something in the display!). They need to work on their customer service.

  • Thanks for your thoughtful comment, jim_ed. I really do appreciate the clarification and think you make solid points worth seriously considering. I’m moving this comment down here just to make it easier to read.

    If I had to say why these comments pushed my buttons, it wouldn’t be because of the legitimate concerns you raise, but rather the piling on of criticism for all types of “alternative” diets in this and similar threads.

    Have you noticed that people here seem to use these threads for more than bashing Jenny McCarthy types and Vassar humanities grads who put too much trust in Tara the Yoga Instructor? Once a criticism of the gluten free diet comes up, we can be sure that there will be a post soon after bashing vegans and “fad diets” and any other food issues posters feel like bashing.

    These seem like straw man arguments to me. They’re directed at easily bashable “types.”. But if you’re a real person who happens to be vegan or testing out a gluten free diet to see if it might help your IBS symptoms, these straw man arguments can be terrible things because you’re likely to face them every day. They get old really quickly. Yes, I’ve heard that joke before. Yes, I can go to “regular” restaurants. No, I’m not also a scientologist. I’m actually a really nice and pretty easygoing person, etc. who would love to try that new restaurant and can always find something to eat.

    And let’s just say that we do meet such a Vassar grad stereotype in the wild. Is it really the right move to assume that you, as a stranger or acquaintance, knows more about what makes her (or his) body feel good or bad? Maybe science tells you that gluten shouldn’t make him or her feel worse unless s/he has been diagnosed with celiac disease. But maybe he or she feels better not eating gluten and why does that concern you? Or maybe animal rights matter to him or her and that’s doesn’t have to be the only topic of conversation, or even a topic of conversation at all.

    Anyway, I’ve gone on longer than anyone would like on this subject, so let me turn to something more pleasant. I make delicious gluten free and vegan baked goods and I like to share. Maybe at some point I can convince some of you in the “anti-fad-diet” camp than gluten free and vegan food doesn’t have to taste like cardboard. Or not — more for me!

    • These are all fair points, and I apologize for my snark re vegans above. I agree, some vegan food is tasty, and I make a decent about of vegetarian food at home. But, to my long-time omnivore taste-buds, while some vegetarian/vegan food is good, it would *always* be better with pork fat to start off. Or cheese. Or oyster sauce. Or an egg on top. Or, in a perfect world, all of the above.

      • So, please enjoy your park fat and cheese and oyster sauce and egg. (See how easy that was?)

      • Meh; you don’t have to be vegetarian to like vegetarian food A lot of delicious things are naturally vegetarian–olive oil works better than pork fat in many dishes if you want to bring out more subtle, fresh flavors. Many Americans seems to be bizarrely suspicious of food that doesn’t contain meat.

    • Emmaleigh504

      If you face those comments and questions every day then you are talking about your special food needs too much. No body wants to hear about anyone’s new extra wonderful diet, workout regime, or hippy dippy nonsense more than once or twice. If people find out and start asking invasive questions, then change the subject. If they ask genuine questions have a conversation!
      Now everyone quit judging people’s food unless you’ve tasted it. Like the baked good I was hoping we would be talking about.

  • whoa, didn’t expect this kind of response. i took this photo at 11am opening morning on Saturday. the photo is a little misleading as most people were waiting for orders that probably took way too long to fulfill. by 11 am, they were out of most of their items… since i didn’t want to wait the 20+ minutes for baked goods, gluten-free or not, we left after asking some questions about the goods and how gluten-free they were. several other people walked out as well.

    i would say if this place is guilty of anything, fad diets or not, it’s that they don’t have anyone in the operation who has real bakery/retail/restaurant experience. order fulfillment was a bit of a hot mess, beyond simple grand opening crushes, and it seems odd to be out of stuff one hour into opening. i’m not a bakery expert but it seems that usually bakers are in the kitchen at 3 am punching out inventory for the day. i’m going to go out on a limb and say they did not do this. maybe baking gluten-free products doesn’t allow for that, i dunno.

    i’ll go back once it’s died down and give it a try. judge away!

  • I was there around 10:30 on Saturday. Yeah, a little disorganized — but it was Day #1, so that’s OK. My mom and sister are both celiac, so I’ve become a bit of a connoisseur of GF baked goods. Hands down, best GF croissant (actually only GF croissant) and best GF bagel I’ve tried. Was the bagel _really_ “bagel-ish” per se, no, not really, but it was a really delicious thing in its own right. Very dense, kind of donut-y), great flavor (cinnamon raisin).

    And I know the croissants will make my mother cry. The offering of savory goods makes this place significantly different from the Happy Tart in Alexandria, which really specializes on the sweet end of things. I’m glad this exists, and hope they do well.

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