Flakely, a gluten-free bakery, has officially opened in Bryn Mawr. This new venture marks an exciting chapter for the bakery as it expands from five years of operating out of a commercial kitchen in Manayunk. The relocation offers a significant boost for Flakely, which has long offered their pastries primarily in frozen take-and-bake formats due to limited space.
With its new location, Flakely provides Main Line customers a unique chance to enjoy freshly baked gluten-free treats, including their renowned croissants, which are notoriously challenging to make without gluten.
Flakely’s new bakery resides at 1007 W. Lancaster Ave., in the previous Grand Middle East hookah lounge. Upon entering, one would hardly recognize the space, now vibrant with pastel pink decor that transforms its appearance.
During the soft opening last week, the bakery buzzed with activity as staff worked diligently in the open kitchen. A glass display case showcased an array of enticing treats, including both sweet and savory croissants alongside beautifully decorated cupcakes, all illuminated by the morning sun.
Owner Lila Colello regards this move to the Main Line as a “homecoming.” Growing up in Ardmore and having attended the Shipley School, this expansion is especially meaningful to her. Colello has extensive experience in Philadelphia’s dessert scene, having fine-tuned her skills at the Ritz Carlton and serving as a pastry chef with Wolfgang Puck Catering. After being diagnosed with celiac disease in 2010, she was initially disheartened, fearing her career in pastries was over.
Instead of giving up, Colello mastered the gluten-free pastry craft, launching Flakely as a wholesale business in 2017 and transitioning to the commercial kitchen in Manayunk in 2021.
Flakely has received accolades, including being voted one of the best gluten-free bakeries in the country by USA Today in 2024. Inquirer restaurant critic Craig Laban noted that Colello had “found the secret” to creating laminated pastries, such as croissants.
The kitchen in Manayunk helped establish Flakely’s reputation, but also posed limitations for Colello. The lack of foot traffic made it difficult to sell fresh products without risking large amounts going to waste at day’s end.
The spacious new location allows Colello to hire more staff, enhance her fresh pastry selections, and provide customers with a genuine bakery experience.
“I can’t think of another place, perhaps outside of New York, where you can find fresh gluten-free croissants,” Colello stated. “It’s a totally different experience,” she added.
There is a strong demand for gluten-free options in Lower Merion, Colello noted. Many local patrons who used to travel to Manayunk can now enjoy Flakely’s goods much closer to home.
Flakely joins a select group of gluten-free bakeries in the Philadelphia suburbs, including The Happy Mixer, with locations in Wayne, Chalfont, and Newtown, along with Laine’s Gluten Free Bakery in Berwyn.
Colello mentioned that Flakely is finalizing its operating hours, with plans to open from 10 a.m. to 3 p.m., Tuesday through Friday, and from 10 a.m. to 2 p.m. on Saturdays. For additional information, you can check out Flakely’s Facebook or Instagram, where she will share weekly hours and menus.
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