Gluten-free bakery specializing in recipes that are so good, you’ll never believe they’re gluten-free. The menu will evolve to include savory and sweets as well as reflect the seasons. You’ll find farm-fresh zucchini in the Zucchini Bread in the summer and locally grown potatoes in the Loaded Potato Soup in the winter. The lasagna will be made with my mother’s spaghetti sauce recipe, passed down through generations, simmered for hours like it should be.