No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Success Kills Bakery's Gluten-free Donuts

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.

Photo: CC-- roboppyDespite 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.’”

Ads by Google:

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.

Source:

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



4 Responses:

 
April Graves
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
02 Oct 2013 6:40:04 AM PDT
I know the feeling! I used to own a totally gluten free bakery. It was quite successful . But when you are a small business, buying in bulk is hard to do. Therefore, reducing the profit margin. There are only so many people who are willing to pay for a muffin. My profits were so small, so I had to do all the work myself.
I was burned out quickly. Working 16 hour days gets old fast! Mine also was a case of being too busy. For my sanity's sake, I just had to close.

 
Jerry Tatum

said this on
07 Oct 2013 1:37:45 PM PDT
I have heard that The Donut Connection @ 7021 Hull St. Road in Richmond, Va. makes delicious gluten free donuts from scratch. I look forward to trying them soon. If you could post this for others it would be helpful.

 
said this on
09 Oct 2013 7:06:58 AM PDT
How very sad for everyone, all the way around. Perhaps some of the complainers could have been encouraged into volunteering - although I know that can be hard to do? I do hope the owners/bakers find another way. Perhaps someone can give them additional financial backing? And maybe they could write a baking cookbook? One can only wish them luck and commiserate.

 
GlutenFreeDuck
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
25 Aug 2015 8:11:42 PM PDT
I guess people should have been more thankful for what they had. The place was trying to accommodate others' dietary preferences only to be waylaid by complaining? I'd have done the same thing if it were my business! Don't bite the hand that (literally) feeds you gluten-free fad food.




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


Thank You TX...Bless You

Don't beat yourself up about it. The company may have changed suppliers or it may be put together in a different plant than previously. I hope they didn't CC you but if you have had some mystery glutenings at least you may have discovered the cause.

Good advice from Ennis. My doctor (allergist MD) had me eliminate gluten, and a whole lot of other things, and said to continue with my elimination diet until symptoms improved. When you add gluten back in try to do it in a form that is a 'pure' as possible. I used Cream of Wheat and Triscuits an...

So almost a YEAR ago I started purchasing a trail mix that had a good price and I liked. I checked ingredients back then and it had nothing gluten and no warning. I noticed the label changed a while back but didn't think twice about double checking ingredients. Today I get the idea to look at it,...

A quick google search tells me I'd have to be taking 40,000 - 50,000 IU a day for at least a couple months for that to happen. Between my multivitamin and sublingual D3 I'm getting about 5,500 IU a day and I don't get it from anywhere else, like the sun, since I can barely go outside. I've only a...