New Bakery Headed To Riverside's King Street

[Bativac]

Do you know why Bakery modern on stockton street closed?

Whaaa??! When did they close? I was just out there a couple weeks ago!!

[Captain Zissou]

Don't cheer yet.  Seems that the plan for the bakery is that it will exclude all ingredients that might cause allergies; no eggs, no gluten, no nuts, etc.  Might just add up to no taste.

Where'd you find that info?

Ughhh

So what is left???

[ben says]

Do you know why Bakery modern on stockton street closed?

Whaaa??! When did they close? I was just out there a couple weeks ago!!

Bold Bean is still selling their scones and sausage rolls. If you eat one of those, you're in luck.

[Dog Walker]

Don't cheer yet.  Seems that the plan for the bakery is that it will exclude all ingredients that might cause allergies; no eggs, no gluten, no nuts, etc.  Might just add up to no taste.

Where'd you find that info?

Ughhh

Story in Jax Business Daily today

Katie Riehm says the name of her new Riverside area business, Sweet Revolution Baking Co., is a spin on her plan to take the craft to the next step of producing sweet treats with all-natural, allergy-free ingredients.

That means doughnuts, cupcakes, cookie sandwiches, muffins and breakfast items free of egg, dairy, soy and peanut ingredients. Many of the products also will be gluten-free.

Riehm calls her venture, which she will open at 1243 King St., “an alternative bakery.”

“It’s a whole new era of baked goods,” said Riehm, a 27-year-old Jacksonville native.

[Tacachale]

Katie is a very sweet person and a wonderful cook. I'm sure there's a niche in Riverside for this kind bakery, whether it suits all palates or not.

[Bativac]

Do you know why Bakery modern on stockton street closed?

Whaaa??! When did they close? I was just out there a couple weeks ago!!

Bold Bean is still selling their scones and sausage rolls. If you eat one of those, you're in luck.

But it's not the same as having that big variety, and sitting in the bakery, etc. Plus those cinnamon rolls. Dammit!

Bold Bean isn't going anywhere are they?!

[Non-RedNeck Westsider]

Bold Bean isn't going anywhere are they?!

Not only is BB not going anywhere, they brought in one of the bakers from next door to start on a lunch menu.

[avs]

Don't cheer yet.  Seems that the plan for the bakery is that it will exclude all ingredients that might cause allergies; no eggs, no gluten, no nuts, etc.  Might just add up to no taste.

Where'd you find that info?

Ughhh

Story in Jax Business Daily today

Katie Riehm says the name of her new Riverside area business, Sweet Revolution Baking Co., is a spin on her plan to take the craft to the next step of producing sweet treats with all-natural, allergy-free ingredients.

That means doughnuts, cupcakes, cookie sandwiches, muffins and breakfast items free of egg, dairy, soy and peanut ingredients. Many of the products also will be gluten-free.

Riehm calls her venture, which she will open at 1243 King St., “an alternative bakery.”

“It’s a whole new era of baked goods,” said Riehm, a 27-year-old Jacksonville native.

We get bread in Springfield delivered from Community Loaves, who also cook with all natural, vegan ingredients and the bread is AWESOME!  Sometimes it is still warm on my doorstep when I get home.  We have ordered sweets also and they are great too.  A good baker doesn't need all that phony stuff to make awesome baked goods, after all, that is how baked goods have been made for thousands of years.  The additives are usually to speed up the process and give it shelf life. 

[finehoe]

A good baker doesn't need all that phony stuff to make awesome baked goods, after all, that is how baked goods have been made for thousands of years.  The additives are usually to speed up the process and give it shelf life.

Eggs, gluten, and nuts are not "phoney" nor are they additives used to lengthen shelf life.

[Non-RedNeck Westsider]

Eggs, gluten, and nuts are not "phoney" nor are they additives used to lengthen shelf life.

Damn.  Spot on financial analysis and a baker to boot.

When will we see you in the sports threads?   

[finehoe]

When will we see you in the sports threads?   

Hey, I posted a picture of Tebow-as-Jesus.  Isn't that enough??   

[avs]

A good baker doesn't need all that phony stuff to make awesome baked goods, after all, that is how baked goods have been made for thousands of years.  The additives are usually to speed up the process and give it shelf life.

Eggs, gluten, and nuts are not "phoney" nor are they additives used to lengthen shelf life.

Eggs and nuts are not needed to make good bread.  They really are additives. 

[finehoe]

Eggs and nuts are not needed to make good bread.  They really are additives.

Perhaps, but bakeries usually produce more than just bread.

[funwithteeth]

To continue the pedantic tone this thread is taking, eggs and nuts are not needed to make bread. Whether the end result is "good" is subjective.

I've had gluten-free, egg-free, whatever-free cookies and such that were actually decent, but opening up a bakery that focuses solely on that may be entirely too niche to survive. I'd be happy to be proven wrong.

[Gators312]

There are a lot of people who are excluded from eating anything @ most bakeries due to allergens.

My niece has a severe peanut allergy, which means she gets excluded from almost all cakes etc. at Birthday Parties and celebrations.    For some kids this bakery could give them a good bit of excitement to have access to the things they usually can't have.

Until she came along 4 years ago I never paid attention to how many everyday foods are exposed to allergens. 

http://www.babycakesnyc.com/   They seem to be pretty successful, although it is NYC.