When I first arrived back in Providence, one of the very first things I did was stop by the newly opened Wildflour bakery which specializes in vegan and gluten-free pastries. Clearly, I have my priorities.

The bakery had a really friendly atmosphere. The staff were more than helpful with any and all questions we had on their baked goods. And there were a lot. Everything in the showcase(pictured above) was vegan, and on the shelf above that sat out the vegan/gluten-free baked good. The choices was almost mind blowing considering I feel lucky to be able to order 1 or 2 things off of a menu usually.

We finally settled on a gluten-free brownie and raw cheesecake to split between 3 people. One of the workers told me that the gluten-free brownie was better than their “regular” brownie, so it certainly seemed promising. The cheesecake was on the pricier side but considering the size of it and the work that goes into raw cheesecake I knew we had to try it.

Ultimately, the brownie paled comparison to the cheesecake. It tasted a little starchy and overly sweet without that deep richness that a good brownie has. I thought that some of my brownies tasted better than that and my parents agreed(and not just because they’re my parents I hope).

I really enjoyed the cheesecake. My guess at the recipe would be a thin almond/date crust with a filling made of soaked cashews, coconut cream, lemon juice, and agave, covered with coconut flakes and raw chocolate syrup, kind of similar to my recipe. But aren’t things always so much better when someone else makes them for you?

In short, I will definitely be back; there are too many desserts I haven’t tried yet, and I could always use a break from baking. Oh, they also serve raw juices, but who wants that when you have cheesecake staring you in the face? That’s what I thought.