Gluten-free treats are on the rise
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Since opening more than seven years ago, Cake Works has been a noteworthy bakery in the community that reflects chef and owner Abigail Langlas’ French culinary training and personal taste. While many elements of her baked goods are indicative of a French background, she also makes an effort to tie in American staples to create a fusion that’s both exotic and comforting.
It isn’t hard to see why Cake Works’ German Chocolate Cake ($19.95 for 6 inches, $32 for 8 inches) is one of the bakery’s most popular items for sweet-seekers — and it’s also the featured gluten-free cake of the month.
“It’s a really good cake, gluten-free or not,” adds Langlas. Pecans and toasted coconut garnishes adorn the custard base and layers of moist loaves, which makes each bite exude an old-fashioned flavor that’s delectable without being too sweet.
In fact, Langlas has noticed a number of patrons requesting gluten-free options, which prompted her to update almost all of her confections.
“For most cakes, they need to give us a few days notice,” she explains. “We can do almost any flavor of our cakes or cupcakes as a gluten-free flavor.”
Those wanting to indulge in a quick pick-me-up should look no further than the exquisitely crafted French Macarons ($2 a piece), which come in assorted flavors. Each European delicacy showcases Langlas’ expertise as a master baker, as she follows protocol to ensure each piece is slightly crunchy on the outside, while maintaining a chewy, soft interior.
She also dabbles in making American Coconut Macaroons ($2 large size, $5.95 for a bag of five). And yes, the American variety should be spelled with two “Os,” according to Langlas.
The owner maintains the same love of baking that she had as a child growing up on Hawaii island — which ties into Cake Works’ place as a cozy neighborhood bakery that serves all of your sugary needs.
2820 S. King St., Honolulu
Monday-Saturday, 9 a.m.-7 p.m.;
Sunday, 9 a.m.-6 p.m.