For the past five years, pastry chef Bridget Thibeault has operated her high-end sweets biz Flour Girl out of her home. By the end of May, Flour Girl will have a commercial home in Cleveland Heights with the opening of Luna Bakery and Café (2482 Fairmount Ave.).
Taking over a pair of storefronts once home to Gwynby Antiques and Baskin-Robbins, Luna will serve as Thibeault's bakery, retail bakeshop and café. The pastry chef's partners in the operation are Stone Oven owners Tatyana Rehn and John Emerman.
"Luna will be a combination of what John and Tatyana know and what I know," explains Thibeault. "This will be more bakery than café," she adds, with the emphasis being on sweets rather than savory foods.
In addition to Thibeault's prized custom cakes, customers will be able to purchase brownies, cupcakes, scones, croissants and elaborately decorated sugar cookies. Savory items will be limited to breakfast sandwiches, fresh-pressed panini and French crepes (both sweet and savory).
"I use pretty minimal ingredients but they are high quality, fresh and local," she notes. "Everything is made from scratch from minimally processed ingredients with no preservatives."
In addition to space set aside for Thibeault's custom cake consultations, there will be seating for about 20 indoors plus more on the sidewalk patio.
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