Let them eat croissants: a 100 per cent gluten free bakery is opening in Canberra
Posted on
It’s 100 percent gluten-free and 100 percent delicious – and now Gluten Free 4 U is opening in Canberra to bring coeliacs alllll of the baked goodies you can think of.
And if you’re anything like me and you haven’t had a Croissant or Danish in five years, you can understand why saying I’m excited is an understatement.
Announcing that they will be opening their doors in October (with the location yet to be disclosed), the bakery will be making the dreams of those living with coeliac disease and gluten intolerance come true – offering a range of top-quality cakes, breads, pastries, biscuits, and other delicious goods.
Holding something of a cult-like status among the gluten-free community, Gluten Free 4 U works with passionate bakers and pastry chefs to create mouth-watering treats that don’t compromise on taste, changing the game for gluten-free foodies who often miss out on baked goods.
View this post on Instagram
All made in a dedicated gluten-free facility, the current menu (which also includes nut-free, dairy-free, soy-free, egg-free, yeast-free, and fructose-free products), has everything from savory Cheesymite Scrolls – which bring back a whole lotta childhood nostalgia – to pies, sausage rolls and an incredible range of bread, including a Cobb Loaf.
For those with a sweet tooth, Chocolate Croissants, Chocolate Wagon Wheels, French Vanilla Slices and Cherry Pie is among their usual offerings. Looking so good that you’ll almost forget that they’re gluten-free, you can bet that I’ll personally be taking one of the team and consuming 20,000 calories to taste test it all… in the name of research of course.
And with fingers tightly crossed that they will also bring their home delivery service to Canberra to ignite our badly deprived taste buds, the opening couldn’t come sooner.
View this post on Instagram
Keep an eye on their social media to see where their doors will open and for more information visit glutenfree4u.com.au.
