Adieu-glu, a gluten-free bakery, now open in downtown St. Pete
/Adieu-glu, an artisan gluten free bakery, is now open at 1942 1st Avenue South in the Grand Central District of St. Petersburg | St. Pete Rising
St. Petersburg residents who’ve adopted a gluten-free diet by choice or necessity now have another option for buying locally-made baked goods, thanks to the opening of Adieu-glu at 1942 1st Avenue South, next to Pinellas Ale Works Brewery, in the Grand Central District.
Founded by Debra Cooper, who in 2004 was diagnosed with celiac disease, an autoimmune disorder that makes the body intolerant of gluten, Adieu-glu offers a wide range of artisan breads, bagels, and sweet treats, in addition to organic pantry items such as chocolate chips, sea salt, and butter that home bakers can use to make their own gluten-free creations.
“We use a gluten-free, wild sourdough starter in our artisan loaves that even our gluten-consuming customers find superior in taste and quality,” says Cooper in an interview with St. Pete Rising.
In addition to being gluten-free, Adieu-glu’s breads are also free from gums, soy, refined sugars, and preservatives.
It also sells keto-friendly baked goods such as hot dog and hamburger buns, as well as a selection of vegan-friendly breads, bagels, baguettes, and cookies.
Baguettes from Adieu-glu, made with No extras like gums, dextrose, emulsifiers | Adieu-glu
Previously, Adieu-glu was considered a cottage kitchen bakery, a classification that allows home bakers to sell their products directly to consumers at their residences, farmers’ markets, flea markets, roadside stands, or via mail order.
Making the jump to a commercial kitchen has been a dream of Cooper’s for years.
“This is something I was yearning for,” says Cooper, “I have a passion for baking and I want my bread to taste like real bread; I don’t want it to taste like cardboard.”
Cooper, who worked in the entertainment industry for 34 years, says she didn’t eat bread for 12 years after being diagnosed with celiac disease, but a business trip to Paris in 2016, while she was on tour with Celine Dion, changed the entire trajectory of her life and career.
“I found this gluten-free bakery in Paris,” Cooper says, “and I immediately realized this is what I wanted to do with my life. During all that time, 34 years, I would be on tour and everybody would make fun of me because I had my own table with gluten-free bread that nobody else could have because I couldn’t find good gluten-free bread that didn’t taste terrible.”
The name Adieu-glu is also a nod to the lightbulb moment she had in Paris. Adieu is French for "goodbye/farewell," as in "goodbye to gluten."
Adieu-glu offers a wide range of artisan breads, bagels, and sweet treats, in addition to organic pantry items such as chocolate chips, sea salt, and butter | Adieu-glu
According to the National Institutes of Health, about 2 million Americans suffer from celiac disease, so it’s not a large market, but when you combine that cohort with people who have milder forms of gluten intolerance, the demand is most certainly there, and it’s given Cooper the confidence to go from baking in a 600-square-foot space in her home to the 2,500-square-foot facility she just opened.
“It’s quite large,” she says of her new environs. “I’m going to be able to output four times as much.”
Cooper says the bigger space also allows her to make more pastries and fulfill orders for custom gluten-free and vegan cakes for weddings, birthdays, anniversaries, etc.
Cooper adds, “Eventually, I want it to be a breakfast and lunch place, with soups and sandwiches and waffles and everything will be gluten-free. I’ll offer a monthly international bread, like gluten-free pita, challah, and different breads from all over the world so people can try things that normally they couldn't have.”
Adieu-glu could also become a wholesale bakery. “Restaurants and cafes have been contacting me to supply them with gluten-free bread,” Cooper says, “because I make hamburger buns and hot dog buns and some of my breads are also vegan. I want to begin to ship.”
“We use a gluten-free, wild sourdough starter in our artisan loaves that even our gluten-consuming customers find superior in taste and quality,” says Cooper in a conversation with St. Pete Rising | Adieu-glu
Franchising is another one of Cooper’s long-term goals and, true to her roots in the music industry, Nashville, Tennessee, is first on her list of cities to which she’d like to expand. “It’s been in my brain since the beginning to have one in Nashville,” she says.
As Adieu-glu grows, Cooper also envisions offering classes for aspiring home bakers, on topics such as how to create a gluten-free sourdough starter. “I’m going to start giving classes on gluten-free everything,” she says, “and maybe we’ll have tea parties in the lobby. It’s going to be fun, and it’ll have an edgy, French vibe.”
Adieu-glu is now open at 1942 Central Avenue in the Grand Central District. Current hours are Thursday and Friday from 6:30 a.m. to 2:00 p.m. and Saturday and Sunday 7:00 a.m. to 3:00 p.m.
For more information, visit their website and follow them on Instagram and Facebook.
