LOUISVILLE, Ky. – Annie May’s Sweet Café in Louisville caters to those who feel left out. The bakery serves up sweet treats and candy, all allergen-free, so everyone can get their sugar fix.
“We have food allergies, and we don’t ever have to worry when we come here,” said customer Julia Miller. “They have always got something different.”
Amidst the cookies, cupcakes and donuts in the display case, Annie May’s Classic Cupcake, is a best-selling item. It’s meant to be nostalgic because it looks like the white and chocolate Hostess cupcake.
The founder and namesake of the bakery is Annie May. She started baking as a kid, but she had to mix things up when tests showed she had food allergies as an adult.
“So I started turning all my recipes that I baked at home just into gluten-free and stuff like that,” May said. “And it just kind of turned into this.”
When May opened the bakery in 2011, it was originally just gluten, nut, and soy free. However, since May and her staff have other food allergies, and to cater to a larger market, the bakery expanded the list over a year ago. All items in the bakery are free of wheat, gluten, milk, eggs, peanuts, tree nuts (excluding coconut), shellfish, sesame, and soy. The bakery’s website also lists ingredients in each item so customers can double-check a sweet treat beforehand.
Annie May’s baked goods are also enjoyed by those outside of Kentucky, with their online store that ships across the United States. The bakery also opened its second location in Newton, Massachusetts, where May’s brother lives, in November 2019. May’s goal is to franchise her bakery so more people can enjoy these allergen-free baked goods.
If you’re craving a taste of Annie May’s Sweet Café right now, here is the recipe to Annie May’s® Vanilla Cake.
5 1/4 Cups Annie May’s® Pastry Blend
1/2 T. Xanthan Gum
2 1/4 tsp. Baking Powder
2 tsp. Baking Soda
2 1/4 Cups Granulated Sugar
1 T. Vanilla
1/2 T. Salt
1 Cup Canola Oil
3 Cups Rice Milk + 2 tsp. Vinegar (Combine)
Preheat Oven to 350 Degrees.
Grease and Flour 2- 8” Cake Pans or Line 24 Cupcake Tins.
1. Combine Dry Ingredients in a Mixer on Low Speed for One Minutes. 2. Add Wet Ingredients and Beat on Medium Speed for 3-4 Minutes.
3. Distribute into Desired Pans / For Cupcakes fill 3/4 Full.
4. Bake Layer Cakes for 15-18 Minutes and Cupcakes for 20-23 Minutes.