I had the good fortune of traveling to Charleston last week on a shoot with the lovelies at Garden & Gun Magazine. And, oh, Charleston: always so pretty, friendly and delicious. I love love love eating there. On this brief trip I kept it kind of in the Mike Lata family with super satisfying dinner visits to the Ordinary and FIG. There was also a very nice post-shoot crew stop at the bar at Sean Brock’s Husk for the Barrel-Aged Manhattan. When my afternoon sweet tooth kicked in on our travel day, I Googled “gluten free Charleston bakery” and came up with the extremely new and one and only official GF bakery in the city, Sweet Radish Bakeshop. This turned out to be quite a happy discovery and little did I know I was still kinda keeping it in the Lata family!
Julia Ingram moved to Charleston from San Francisco with her boyfriend Andy Henderson, a Charleston native. (The Lata connection: Andy was formerly the sous chef at FIG before moving to San Francisco.) While Julia was in pastry school, she discovered she was gluten intolerant. She’s clearly turned that bad luck into good for all of the gluten intolerant locals in town.
Sweet Radish is focused on seasonal fruit and vegetable ingredients as well as whole grains. They offer a few vegan and grain free options daily as well. I’m going to go ahead and admit that I tried eight different items. Don’t judge…it was in two days. My favorites included the pretty in pink Cinnamon Rose Cakes, the nutty and substantial NC Honey Crisp Apple Almond Torte, the super moist Chocolate Cupcake adorned with sea salt, the iconically Southern Cornbread with Honey Butter, and the best GF Chocolate Chip Cookie I’ve ever had. It reminded me of my mom’s growing up: perfectly golden, fluffy and not too crispy. Portions are generous and prices are reasonable at this sweet little spot. Gluten free or not, check it out next time you’re in town!
(Clockwise from top left: NC Honey Crisp Apple Almond Torte, Cinnamon Rose Cakes, Chocolate Chip Cookie, Chocolate Cupcake)