While we can make products dairy-free, most of our products do use butter, milk, eggs, and several alternative flours (quinoa flour, sorghum flour, millet flour, amaranth flour, potato starch, coconut flour, tapioca starch, white and brown rice flour, and corn starch). We DO occasionally use peanuts and tree nuts in our products and on our equipment, and though we sanitize everything to the best of our abilities, please be warned if you have nut allergies.

We are located at 460 Fifth Street in Lake Oswego (between A and B Streets). Come in and see us!

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A resounding YES! We stand behind our product flavor and texture 100%. If you were not told they were gluten-free, you would never know; that’s the goal. Almost half of our customer base can eat gluten, but they STILL choose our pastries!

Gluten is a grouping of proteins that exist in the endosperm of seeds and flowering plants. Grass seed gluten such as in wheat, spelt, rye, barley and oats tend to be the primary source of food sensitivities. While only 8% of the population is suspected of having the worst form of immune reaction to gluten, known as Celiac Disease, many more feel they benefit from limiting their exposure.

Gluten has little effect on flavor, but a big effect on texture. When breads rise, gluten (“glue” in Latin) allows the bread to stretch and get fluffy. Our recipes use whole grain alternative ingredients that are known for their higher protein and nutritional content compared to refined wheat flour. We love quinoa, sorghum, millet, coconut, white and brown rice flour. Starches we crave include potato, tapioca, and corn starch. Crave Bake Shop has created flavors without the gluten that taste FABULOUS!

At Crave Bake Shop, we do not sell products unless they could easily pass a taste test next to products with gluten and win on both flavor and texture (as is evidenced by the judge’s comments on “Cupcake Wars”). Sometimes, we are told our cake does not taste like other cakes, but that is not because of the gluten missing. In fact, it is because we use real butter, instead of shortening (because shortening leaves an oily aftertaste and moisture like that in most commercial or store bought recipes). Our treats are not overly sweet either, so no heavy stomach after eating these wonderful little bites!

Crave Bake Shop is owned and operated by a professionally trained pastry chef who has a severe gluten intolerance. We have a deep chemical understanding of what gluten is and where it hides and we have a dedicated wheat- and gluten-free bakery. That means no spelt, wheat, oats or other gluten-containing products ever come into our kitchen.