Skip to main content

Gluten-Free Watercooler-Jennifer's Way Bakery

Has anyone been to Jennifer's Way GF Bakery yet?  I hear it's divine, and I haven't been quite yet.  My friend Collin mentioned that it was ab fab!  He said he tried everything, and he's not even gluten-free!  Who doesn't love a great bakery?  Allergy free or not!.  Celeb Jennifer Esposito is the owner of this fine spot located in the East Village on East 10th Street between 1st and Ave A.

No gluten is brought into the facility, so you can stop worrying.  There is no cross contamination!  In addition to gluten-free, there are other "frees", such as: dairy-free, soy-free, refined sugar-free, peanut-free, allergy friendly, with vegan options and yeast free options!

Now if you are going to go there, just a little reminder they are not open on Monday or Tuesdays!  Their are open Wednesday-Sunday, but fear not , they have long hours!  So if you are in need of a bakery fix either stock up on Sunday or return on Wednesday.

All cupcakes are Vegan and Gluten-free.  Some options are also Dairy-free.

All cookies are Vegan and Gluten-free.  Some options are nut-free.

All pop tarts are Vegan and Gluten-free.

Her menu looks amaze!  There are even salted soft pretzels!!!

Hours: 
WED: 10AM-830PM
THURS: 10AM-830PM
FRI: 10AM-930PM
SAT: 10AM-930AM
SUN: 10AM-7PM

PHONE: (646) 682-9501

Enjoy! xoxo Julie
Labels:

Comments

Post a Comment

Hey friends! We got a dot com! I have moved to goodiegoodieglutenfree (dot) com - Visit me there!

Popular posts from this blog

Magnolia Bakery-Cream Cheese Frosting

Another amazing frosting recipe from Magnolia!  I swear by these recipes, this is my go-to book for icing when I bake!! 1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces 6 tbsp. unsalted butter, softened and cut into small pieces 1 1/2 tsp. pure vanilla extract 5 cups sifted confectioners' sugar In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes.  Add the vanilla and beat well.  Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy.  Cover and refrigerate icing for 2-3 hours, but no longer, to thicken before using. Makes enough for one 2-or 3-layer 9-inch cake Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com  
Post a Comment
Read more

Not All Advil Is Gluten-Free!!!

After last night's POST , GF Advil was on my mind and I decided to call Advil/Pfizer this morning to get some more clarification.  In response to my post last night I advised through the website that Advil Liqui-gels, Advil Migraine and Advil Liqui-Gels PM contain a wheat derivative.  After my phone call with a lovely representative I received more information. - ALL ADVIL LIQUI-GELS contain a wheat derivative .   ALL LIQUI-GELS.  So stop these immediately if you are taking the Liqui-gels.  You maybe getting sick from a medication rather then a food and this is so important to recognize!  Just steer clear of Liqui-Gels. -ALL FORMS OF ADVIL MIGRAINE contain gluten .  There is no further information if it is just the Liqui-Gels or the Tablets, Caplets and Gel-Caps.  Pfizer does not have this info therefore they informed me to steer clear of all Advil Migraine pills. Here is what IS GLUTEN-FREE FROM ADVIL: All Advil Tablets, Gel...
14 comments
Read more

What's in The Gatorade You Are Drinking?

I don't know why I never blogged about this, but I have known it for some time.  And was just reminded of this the other day while I was at CVS and felt the need to spread the gluten-free word.  I also tweeted it. Did you know that certain Gatorade flavors like the fruit punch (red) flavor has caramel coloring in it?  Yup! It totally does. In the U.S. a processed product considered gluten-free has 20 or below 20ppm ( parts per million ).  Therefore products can seem gluten-free and even say gluten-free, even if they are not 100% gluten-free because our standards allow that and consider it Gluten-Free.   And different processed foods contain different levels of gluten-some contain less then 10ppm or even 5 parts per million.  That's lower but still...no cigar. The less you consume the better and the article I just found on Celiacdisease.about.com  points that the more under 20ppm/10/5ppm products you consume, the more gluten in your system...
6 comments
Read more