Access to gluten-free food in Wilmington has evolved from a few niche shops to a growing industry. Not only do these storefronts offer safe treats for individuals with celiac disease, but they aim to make the products taste so delicious that they appeal to everyone.

Ten years ago, Charlotte Groshon, owner of Cravings at 240 Princess St. in downtown Wilmington, participated in a fitness competition. “No unnecessary sugar allowed,” during a 14-week diet and exercise routine, she recalled. “I began learning about nutrition and food labels. I found that the protein bars I was eating contained hidden sugar. That was eye-opening.”

Through trial and error, substituting healthier ingredients for less healthy ones, Groshon experimented to create a muffin to satisfy her sweet tooth. Along the way, she found out that she had celiac disease and a dairy allergy. “And Cravings was born,” she said. “I was simply playing around. I never thought it would be a business.”

Cravings operates a celiac-safe kitchen that produces a wide variety of 100% gluten- and dairy-free, 90% vegan baked goods including chocolate doughnuts topped with 100% all-natural sprinkles, lemon blueberry pound cake, lemon poppy scones, peanut butter banana muffins, croissants and cinnamon buns. The ingredients are natural, with no chemicals and no refined sugars, and the baked goods are sweetened with agave and colored with carrot and beet powders.

While Groshon sources many of her ingredients online, she purchases fresh fruits and vegetables, such as blueberries, strawberries and sweet potatoes, from the Wilmington Farmers Market at Tidal Creek. “If I can get it from the farm, I definitely will,” she said.

New flavor inspiration comes from cookbooks, her own cravings – like the craving for chocolate that sparked the name of her business – and brainstorming with her two staff members.

“Test days are the best,” Groshon said. “We go into the kitchen and go for it. Once we take it out of the oven, we taste it. Then, we make round-two adjustments, repeating the process until it’s perfect. Then we eat it all.”

While many of her customers are parents looking for snacks for children with allergies, Groshon said Cravings also serves anyone looking for a healthy alternative or who is sugar conscious.
“Cravings is a happy medium, a healthier option that is less sweet but still satisfying,” she said. “It’s especially fun to see kids get excited about sprinkles on a doughnut.”

Cravings celebrated its one-year anniversary Aug. 1 with a new menu.

Gluten Free by the Sea, 311 Judges Road, has been serving Wilmington’s wholesale and retail customers since 2016. Owner Cathy Adkin creates her celiac-friendly baked goods with a passion for baking combined with the necessity of following a celiac lifestyle. A graduate of Johnson & Wales University in Providence, Rhode Island, Adkin earned degrees in culinary arts and food service management. She is joined by partner John Hamer, lead decorator/baker Annah Ring and baker Ava Johnson, a recent pastry arts graduate from the Institute of Culinary Excellence in New York City.

“My staff has great attention to detail,” Adkin said. “They respect the importance of maintaining a strictly gluten-free, dedicated space.”

Their item’s flour bases are also both nut- and soy-free.

Gluten Free by the Sea’s most popular items include chocolate walnut bars, coffee cake, Bestest Brownies and lemon bars.

“All of our products closely resemble their non-gluten-free counterparts in both taste and texture,” Adkin said. “My secret to achieving a great gluten-free bakery item is patience and determination.”
Soon joining Wilmington’s gluten-free community is Gigi’s GF Kitchen, with an expected opening Aug. 8 at 4107 Oleander Drive, Suite J. Customers can look forward to gluten-free quick-service comfort food with a modern twist, said founder and owner Genyii Scott.

The menu features hand-breaded chicken tenders, crispy sea salt fries, fried pickle chips, house-made sauces, fresh lemonades and dairy-free desserts.

“Everything is designed to be approachable, crave-worthy, and inclusive for guests seeking gluten-free options,” Scott said. “Our signature Bubble Waffle Cones are the centerpiece of the menu. These warm gluten-free waffle cones are filled with crispy chicken tenders and topped with unique house-made dips and drizzles.”

Named after her childhood nickname, Gigi’s GF Kitchen grew out of her own health journey, and she developed her recipes through extensive testing, ingredient sourcing and feedback from friends, family and community members.

“My goal is to create food that never feels like a compromise simply because it’s gluten-free,” she said. Although the shared commissary kitchen where she operates is not exclusively gluten-free, Scott uses her own dedicated fryers, waffle irons, cooking tools and preparation practices to minimize cross-contact.

“I want to deliver flavors and indulgence that people love while using ingredients with intention and providing safe options for those who often feel overlooked,” she said. “We offer a fresh take on familiar favorites made with thoughtful ingredients – and a lot of heart.”