The space that had been the Lawrenceville Inn has morphed into WildFlour Bakery & Café, an artisan bakery and daytime cafe featuring made-to-order savory and sweet crepes, breads, and pastries.
The kicker? They’re all gluten-free — as are WildFlour’s housemade soups, salads, and smoothies, which also happen to be vegetarian.
The gal behind WildFlour is Marilyn Besner, whom Princeton-area foodies may remember from Moonlight Bakers, which made hand-stretched apple strudel. She also worked at the Whole Earth Center. For her café, Ms. Besner has used her training at The Natural Gourmet Institute and French Culinary Institute to develop her own blends of flours, which incorporate everything from amaranth to quinoa. All result in exceptionally light textures, even for the cream puffs and pastry for fruit tarts executed by baker Matt Andreson.
”I saw a real need for freshly made, fabulous gluten-free foods right here in central New Jersey,” Ms. Besner wrote in her opening announcement. “WildFlour’s baking and cooking will certainly be good for you, but its emphasis is deliciousness.”