Cult-favorite Gluten-Free bakery, Flakely is relocating from Manayunk to a new Bryn Mawr storefront this winter, writes Jenn Ladd for The Philadelphia Inquirer.
Owner Lila Colello says the bakery has outgrown its industrial roots, where customers have long picked up take-and-bake pastries from a parking-lot window. The new takeout-only shop on Lancaster Avenue will open in early February and will allow Flakely to offer a full pastry case of fresh-baked goods daily.
Colello is a trained pastry chef diagnosed with celiac disease in 2010. She founded Flakely in 2017 after years of perfecting gluten-free lamination and kettle-boiled bagels. Her work has earned national praise, including recognition from USA Today as one of the best gluten-free bakeries in the country.
In Bryn Mawr, customers can expect baguettes, cookies, danishes, and Flakely’s signature sweet-and-savory croissants, along with freezer packs for take-and-bake items and future custom cakes. Colello also hopes to host gluten-free baking classes and pop-up dinners, adding a community-focused element to Lancaster Avenue’s growing food scene.
While the permanent storefront marks a major step, Flakely’s signature pink pastry ATMs will remain part of the brand. They will shift locations across the region, including Ambler, as the bakery settles into its new home.
To learn more about Flakely’s move and what’s coming next, visit The Philadelphia Inquirer.
—————-
