Gluten-Free Donut Pop-Up — Sunday, October 19, 9am–noon
Raised, fried gluten-free donuts with the Donut Dream Team, a 400-donut break-even test, and freezer-friendly options.
Stacy Rebich Hespanha
Orders now open on our website!
Deadline for pre-orders is Friday at 11:55pm. Pre-orders recommended as quantities available for walk-in may be very limited.
Get all of the details below!
Sunday, October 19 | 9am-noon pick-up
We're thrilled to announce a very special collaboration bringing you authentic raised, fried gluten-free donuts (not cake donuts!) that are impossibly soft, lightly crisp on the outside, and made to delight everyone at the party (dairy-free, egg-free, and free of common allergens).
Choose from a variety of glazed flavors, including apple fritters loaded with locally-grown heirloom apples and a hint of warm spices. Everything is fried in avocado oil with zero gums, seed oils, or artificial anything.
The Donut Dream Team
Alicia, Redwood Bakery
Alicia has been perfecting the art of gluten-free baking for 15 years, starting with friends and family before launching Redwood Bakery. Now she bakes to order and hosts a beloved weekly pop-up. You may also remember eating some of her lovely sweet treats while she worked regularly at LVK! Find her at redwoodbakery.square.site or @redwood_bakery
Amanda, Ballona Bakery
A self-taught, lifelong baker, Amanda founded Ballona Bakery after her son’s Celiac diagnosis inspired her to recreate real bread using gluten-free grains and traditional sourdough techniques. She brings deep knowledge of organic ingredients and a commitment to using the best local produce and grains. Find her @ballonabakery
Daria, Operations & Project Management
The ultimate get-it-done person who knows exactly how to jump in when and where help is needed, Daria is an operations powerhouse. You may remember her as manager at Goleta Coffee, and she continues to help us prepare for the shared personal chef service launch. While not a trained baker, her vegan raspberry Napoleon has earned her a serious reputation among lucky friends!
Here’s Where We Need Your Help
This pop-up is a test. We’re exploring whether there’s enough demand in Santa Barbara for exceptional gluten-free donuts to make periodic pop-ups (every few months) sustainable for everyone involved.
Our break-even target: ~400 donuts
That’s what we estimate we’ll need to fairly compensate our talented baking collaborators, cover our kitchen facility costs, and source those premium organic ingredients. If we hit this goal, you’ll likely see these donuts again. If not, well… this might be your only chance.
After the pop-up, we’ll share a transparent breakdown of exactly where your donut dollars go — because we believe in helping our community understand the real economics of high-quality, local food.
Plan Ahead: Freezer-Friendly Options!
Want donuts more often than we can make them? We’re offering:
Unglazed donut 6-packs
— freeze them and reheat at home for fresh-from-the-fryer perfection
Glaze jars (returnable containers!)
— or make your own glaze at home exactly how you like it
Unglazed donuts reheat beautifully and keep well for several months in your freezer.
Spread the Word
Love this idea? Please share this newsletter with anyone who would be excited about a chance to try some amazing GF donuts. Forward it, share our social media, tell your friends — every share helps us reach our goal.
This model isn’t just about donuts. If successful, it opens the door for other special items we can offer periodically, even when there isn’t demand for them year-round. You’re helping us figure out how to bring exciting, high-quality options to Santa Barbara.