Scoop: Gluten-free bakery The Accidental Baker moving to Oakhurst and expanding production
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Cabana opened The Accidental Baker at the Metropolitan in March. In less than six months, demand outpaced supply. Photo: Laura Barrero/Axios
The owner of The Accidental Baker, a pop-up bakery specializing in gluten-free baked goods at the Metropolitan shopping center, is getting his own kitchen in Oakhurst.
Why it matters: The new completely gluten-free kitchen will allow owner Matt Cabana to multiply his supply. But unlike the pop-up spot at Metropolitan, customers won't be able to walk in and buy what's available at his new spot.
What they're saying: "Walk-ins are the next step in growth," Cabana explains.
Catch up quick: Cabana opened The Accidental Baker at the Metropolitan in March. In less than six months, demand outpaced supply.
- "I think there's only been two days I didn't sell out," he said.
How it works: Orders are available by appointment only and you have to order online at least 48-72 hours ahead of time, depending on what you want.
- "It takes three days of prepping and baking to make sourdough bread," Cabana explains. Other pastries, like croissants and cheddar biscuits, for example, take two days.
- There's a $75 minimum for orders.
- Pick-ups are available Wednesday-Sunday at 4416 Monroe Road — D.
Dig in: The Accidental Baker specializes in gluten-free staples like bagels, sourdough loaves, focaccia bread and croissants. Cabana offers seasonal baked goods like cookies, banana bread, and custom cakes and pies.
State of play: Cabana is leasing the micro-bakery space from Sweet Spot Studio owner Jossie Lukacik.
- The two business owners are also collaborating on Cabana's gluten-free cakes — Cabana makes the cakes and frosting; Lukacik pipes and decorates them.
Flashback: Cabana started baking gluten-free goods in his home kitchen for friends and family. With their encouragement last year, he created a website and Instagram account.
- His baked goods got so popular that he started baking out of a commercial kitchen to keep up with demand.
- Three months later he opened at The Metropolitan. He sold out within an hour on opening day.
What's next: There will be a grand opening pop-up at the new micro-bakery on Sept. 21 from 9am-12pm or sold out — it's the only pop-up planned thus far.
- Cabana will still host occasional pop-ups but his availability will depend on how busy things get at the bakery.
