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Sally’s opens gluten-free bakery in Alpharetta
by Nicole Dow
April 10, 2013 10:19 AM | 6610 views | 0 0 comments | 18 18 recommendations | email to a friend | print
Staff / Erin Gray<br>Owner of Sally's Gluten Free Bakery, Taylor Owings, with some of his most popular bakery items.
Staff / Erin Gray
Owner of Sally's Gluten Free Bakery, Taylor Owings, with some of his most popular bakery items.
It has been less than six months since Sally’s Gluten Free Bakery opened its second location in Alpharetta, but owner Taylor Owings says the new spot is almost as busy as the original Sandy Springs shop, which opened December 2009.

“There’s a huge need for gluten-free [products],” Owings said. “Even though there’s stuff in the grocery store that’s gluten-free, a lot of it doesn’t really taste that good.”

Owings, who co-owns the bakery with his sister Sally Chasteen, said his family went gluten free after discovering their health problems were attributed to consuming gluten, a protein found in grains such as wheat, barley and rye. They started the bakery because Chasteen always enjoyed baking from scratch and Owings had a strong interest in business.

Numerous customers asked about Sally’s opening a second location in the Alpharetta area, Owings said. All the baking is done out of the Sandy Springs location, but the product offerings and size of the two stores are essentially the same.

Owings said he and his sister modeled the bakery off what they would want as gluten-free consumers.

“We would want to walk into a bakery where we could sample things all the time, we would want it to be fresh every morning and we would want to be able to interact with somebody that’s knowledgeable on the diet,” he said. “That’s what we strive to do.”

Though they have been approached by Whole Foods to bring their products to the popular grocery chain, Owings said they prefer having their own retail outlets. He explained they did not want to miss out on the direct interaction with customers or have products sitting on the shelves that were not baked that day.

The goods at Sally’s — including breads, cookies and cupcakes — are made fresh daily. Owings said it can take about 15 to 20 tries to get the recipes perfected.

“We strive to be the place that people think everything is good,” he said.

Some of the best-selling items at the bakery are the chocolate chip cookies and the sandwich bread, Owings said. About every three months, the bakery updates their product line with new offerings, often suggested by customers.

Some products address other dietary concerns and are dairy free, soy free or egg free. Sally’s also offers take-and-bake pizza and takes special orders for gluten-free birthday cakes.

A closer look:
Sally’s Gluten Free Bakery
4390 Kimball Bridge Road, Suite B2, Alpharetta
(470) 226-7965 SallysGlutenFreeBakery

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