Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
The sad word has arrived that Sugar Shack Donuts at Leigh and Lombardy streets in Richmond, Virginia will no longer craft delicious gluten-free donuts and other gluten-free delights.
Celiac.com 10/02/2013 - The sad word has arrived that Sugar Shack Donuts at Leigh and Lombardy streets in Richmond, Virginia will no longer craft delicious gluten-free donuts and other gluten-free delights.
Despite tremendous popularity, or, perhaps because of it, Sugar Shack Donuts has ended its vegan and gluten-free Specialty Sundays, and ceased making gluten-free doughnuts altogether.
It seems that for every customer full of praise for Sugar Shack's gluten-free treats, there was another full of complaints about long lines and low inventory.
Co-owner Ian Kelley says that for ever comment he got that his gluten-free creations were ‘the most amazing tasting things…ever,’” someone else would say ‘these are really good but I had to wait in line 45 minutes and could only get four of them.’”
All of which helped to dampen the enthusiasm of co-owner Ian Kelley, and to kill Specialty Sundays.
This news has left locals with a gluten-free sweet tooth wondering what their next option might be. One local option might be WPA Bakery in Church Hill, which serves gluten-free doughnuts made on dedicated equipment. Although a purist might point out that WPA’s doughnuts are baked, while Sugar Shack’s were fried.
Either way, Sugar Shack's Specialty Sundays will be missed.