Flakely
Philly's French-Trained Gluten-Free Bakery
On Philadelphia's Main Line in Bryn Mawr, Flakely makes some of the only true gluten-free croissants in the country. Chef Lila Colello trained at the French Culinary Institute and cooked for Wolfgang Puck and Eric Ripert before a 2010 celiac diagnosis upended her career, so she taught herself the food science of gluten-free lamination and founded Flakely in 2017.
Today the bakery is one of a handful in the world to crack the flaky gluten-free croissant, voted among the Top 5 gluten-free bakeries in the US by USA Today and praised by the Philadelphia Inquirer. From a pink door in Manayunk to its new Main Line storefront, Flakely's croissants and laminated pastries are shipped nationwide on Goldbelly.
On Philadelphia's Main Line in Bryn Mawr, Flakely makes some of the only true gluten-free croissants in the country. Chef Lila Colello trained at the French Culinary Institute and cooked for Wolfgang Puck and Eric Ripert before a 2010 celiac diagnosis upended her career, so she taught herself the food science of gluten-free lamination and founded Flakely in 2017.
Today the bakery is one of a handful in the world to crack the flaky gluten-free croissant, voted among the Top 5 gluten-free bakeries in the US by USA Today and praised by the Philadelphia Inquirer. From a pink door in Manayunk to its new Main Line storefront, Flakely's croissants and laminated pastries are shipped nationwide on Goldbelly.
