Meet the Bakery That Believes Food Allergies Shouldn't Keep You from Enjoying Muffins
This month, we're proud to present the Bread & Grains issue—dedicated to all manner of doughs, dosas and baked desserts made in Queens. To coincide with the print issue (you'll be able to pick up a print copy very soon!), every weekday throughout the month of February, we're featuring a different bakery in the borough. Some are old standbys, and some are new and on the rise, but each one reflects the diverse and independent spirit of Queens.
Most bakeries have begun making concessions to patrons with allergies and food restrictions, offering one or two vegan or gluten-free options. But as the name suggests, Sans was especially designed to serve as an oasis for customers who go without—be it animal products of any sort, or wheat. Not merely a savvy business decision, the bakery was born of fashion designer Erica Fair’s own wheat allergy—not to mention her frustration with not being able to easily satiate a craving with sweets that actually tasted good.
Inspired by a gluten-free shop she worked at in New Zealand, the Pennsylvania native decided to shake things up in New York, trading haute couture for flour-dusted aprons in her Long Island City commissary kitchen. Besides doing a brisk online business, Sans offers its treats through retailers such as THINK Coffee, Two Forks, Murray’s Bagels, The Butcher’s Daughter, the Four Seasons and The Little Beet. In addition to coming in a delectable, diverse array those treats manage to avoid the dense, grainy texture often associated with alternative flours, nut milks and the absence of butter and eggs. Yes, thanks to Sans Bakery’s cinnamon sugar doughnuts, spiced fig bars, vegan zucchini bread, classic brownies, cappuccino chocolate chip muffins and lamingtons—an Aussie favorite of sponge cake squares rolled in chocolate sauce and coconut—it’s never been easier to go “without.”
The Falchi Building
3100 47th Ave., Long Island City
718.707.9800
