Welcome to Sophie's Gluten Free Bakery

No, all cakes are delivered personally by Sophie's baker/owner Naomi. Typically a convenient midpoint such as a coffee shop is selected for rendezvous. There is no delivery fee. 

Sophie's will work to accommodate customers whenever possible.

Sophie's is exclusively devoted to gluten and dairy free baking products. I bake nothing that has any gluten whatsoever and never will. Since I serve many folks who are celiac, it is very important that everything I do is truly gluten free.

Yes, I do. Please keep in mind that vegan baking is a real specialty kind of baking, and the majority of Sophie's baking includes the use of eggs. But I will do my best to produce quality vegan baking when a  customer requests it. 

I find that King Arthur's Measure for Measure is a highly reliable and consistent gluten free flour, and use it for the majority of my baking. If a customer needs a special flour due to an allergy, I am usually happy to use the flour that they request. 

Yes, absolutely. No gluten is ever allowed into my establishment. I long ago understood that even the slightest amount of gluten can be a contaminant, and since both I am my husband are entirely gluten free, the absence of gluten has been an important part of our lives for years.

 Absolutely yes. All possible accommodations for allergies will be made.

Yes.  I only use vegan butter, coconut milk, coconut yogurt, and high quality substitutes for heavy cream, etc.

    Please note: As a baker who is myself both gluten and dairy intolerant, I fully understand that many folks who are gluten free also have a tendency to be dairy intolerant. In order to make certain that my baking is as accessible as possible, I have chosen from the beginning to bake both gluten- and dairy-free.

Very carefully, and only upon special request. There are no nuts of any kind  in my flour or main daily ingredients. When nuts are requested by customers they are kept completely separate from my other ingredients. I am highly informed about the seriousness of nut allergies, and do everything possible to protect clients who have these.

 I always use the best quality organic fruits, vegetables, and chocolate possible in Sophie's products. 

I can do birthday cakes, shower cakes, graduation cakes, and holiday cakes. These are 9" bundts which easily feed 16 people, and have frosting. I am not set up to do multi-layer wedding cakes.

While I currently don't bake regular gluten free bread, I do bake flavorful loaves such as carrot loaf, zucchini loaf, or cream cheese loaf which can be used as breakfast loaves or as snacks. 

Yes, you absolutely can. Because there is nothing but quality ingredients in my bakes, they tend to freeze very well for extended periods of time. I have one customer who slices up her favorite gingerbread and freezes the individual slices for 3 or 4 months. She finds them to be as fresh as when she got the cake.

      I recommend either using the original wrapping in which the cake is presented to you, or alternately once the cake or loaf is cut, wrapping it snugly in 2 layers of aluminum foil or plastic cling-wrap and aluminum foil.

Typically, the cake or loaf can last more than a week and often 2 weeks if it is properly wrapped. I recommend either the original presentation wrapping, or a snug layer of plastic cling-wrap and then aluminum foil. Two snugly wrapped layers of aluminum foil will also work.

A typical bundt is 9 inches across and varies from 2-4 inches high, depending upon the ingredients. Typically my bundts can comfortably provide 16 servings.

My loaves are all 9 inches long by 5 inches wide, and vary in height depending upon the recipe. There are usually 10 servings in a loaf.

No, because traditional icing and frosting has white sugar as one of its main components. Instead I make a topping called a ganache which looks and acts like a regular frosting. It's made with non-dairy cream substitute, and dark chocolate or white chocolate. I can also do a cream cheese version of this upon request.

I always prefer to use turbinado sugar which is natural sugar that has not yet been refined into white sugar. If a client has a special allergy or requests a special kind of sweetener, I always do my best to accommodate them.

Yes (excepting a few fancy cakes which call for frosting or specially sweeter ingredients), because I do my utmost to keep the sugar content of my cakes and loaves as low as possible, and even reduce it further upon customer request.