For the longest time, gluten-free foods were hard to come by in downtown State College. Many of the restaurants downtown do little in the way of gluten-free baking (could you imagine gluten-free Canyon?), and the weekly farmer’s market isn’t enough to meet the daily demand of someone who chooses (or needs) a gluten-free diet. Thankfully, the newly opened Good Seed Baking Co. on 129 S. Fraser St. plans to change all that.

Good Seed Baking Co. is ultimately a collaboration of two local chefs, Bob Ricketts and Louisa Smith. Ricketts, the owner of Fasta Ravioli & Co., was looking to add gluten-free pasta to his menu while Smith, owner of local bakery Bell & Whistle, was in need of a bigger space due to increased to demand. With a little help from friend Laura Young, the two were able to come together to create the Good Seed Baking Co. All three are Penn State graduates.

As for the menu, Good Seed offers everything from pastries to pasta, with each menu item being gluten-free, obviously. In addition, there will be vegan items available if that is more your speed. You can check out the full menu here, and be sure to take note of the cakes with alcoholic(!!!) icing. We don’t recommend getting drunk off of alcoholic cake, however.

Good Seed Baking Co.’s grand opening is June 27, but the doors have already opened so be sure to head over to the convenient location if you’re in need of some gluten-free goodness.