Friday, February 12, 2016

A gluten-free bakery boom

Four new bakeries are on the way.

A gluten-free bakery boom

Sweet Freedom Bakery´s new shop in Collingswood.
Sweet Freedom Bakery's new shop in Collingswood. via Facebook

Good news for those coping with gluten allergies and celiac disease.

Not one but two bakeries are springing up this month in South Jersey, and another is opening soon in Chalfont, Bucks County. Next year, yet another will open in Rittenhouse Square.

Sweet Freedom Bakery opens Tuesday, Nov. 12 at 577 Haddon Ave. in Collingswood. Jennifer Heath Kremer's product line is also free of free of gluten, corn, soy, dairy, eggs, peanuts and tree nuts (with the exception of coconut) and refined sugar.

Red Bank, N.J.'s Posh Pop Bakeshop is aiming for a Nov. 20 soft opening and a Nov. 22 grand opening for its shop at 109 Kings Highway East in Haddonfield. Matt Pytel, with business partner Krizha Bautista, says they recently closed their shop in Red Bank but are looking for a new location there. Their Haddonfield shop will be certified gluten-free.

More coverage
How clean is your favorite restaurant? Inspection reports
Malbec: Argentine steakhouse in Society Hill
MilkBoy to open on South Street
NE Philly deli closes after 35 years
End is near for Cisco's in Flourtown, a 'lovable dinosaur'

Chalfont will get baked goodies this fall from The Happy Mixer at its new bakery in New Britain Village (4275 County Line Rd.). 

Pure Sweets is looking at a spring opening at 1706 Locust St.

All of this is delightful to Michael Savett, who runs the Gluten Free Philly blog.

He says the gluten free marketplace has reached a critical mass. "People who are eating gluten free for medical reasons (about 1 percent of the population) are more comfortable buying baked goods from places where there is no risk of cross-contamination from airborne wheat flour or other ingredients containing gluten," he said.

"So many baked goods now taste much like their traditional counterparts that these bakeries can also appeal to non-gluten-free customers. The bakeries also are likely to look to distribution through restaurants that want to offer gluten free desserts but don't have the capacity to bake them in-house."

Staff Writer
We encourage respectful comments but reserve the right to delete anything that doesn't contribute to an engaging dialogue.
Help us moderate this thread by flagging comments that violate our guidelines.

Comment policy: comments are intended to be civil, friendly conversations. Please treat other participants with respect and in a way that you would want to be treated. You are responsible for what you say. And please, stay on topic. If you see an objectionable post, please report it to us using the "Report Abuse" option.

Please note that comments are monitored by staff. We reserve the right at all times to remove any information or materials that are unlawful, threatening, abusive, libelous, defamatory, obscene, vulgar, pornographic, profane, indecent or otherwise objectionable. Personal attacks, especially on other participants, are not permitted. We reserve the right to permanently block any user who violates these terms and conditions.

Additionally comments that are long, have multiple paragraph breaks, include code, or include hyperlinks may not be posted.

Read 0 comments
comments powered by Disqus
About this blog
Michael Klein, the editor/producer of, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here.

Michael Klein Staff Writer
Latest Videos:
Also on
letter icon Newsletter