[Ingrid's Bakery] will be a full service bakery featuring cakes, pastries, pies, breads, and desserts made on site. [...] Ms. Allen most recently worked as a private chef for VCU and culinary arts instructor at the Richmond Technical Center. She has honed her skills training with a number of prominent Richmond bakers both past and present. After years of private catering, this stand-alone bakery is the culmination of two decades of perfecting recipes.
Ingrid’s Bakery will focus on all clean, homemade products (no radiated spices, clean flour, and local organic eggs and produce when available). In addition to the wide range of traditional product, customers with special dietary restrictions will be delighted with a number sugar free, gluten free, and vegan (no dairy, no compromising) options.