Sweet Love Vegan Gluten-free Menu

Breakfast Pastries

Morning pastries made with plant butters, oat or soy milk and no eggs.

• Vegan CroissantVegetarian · VeganLaminated pastry made with cultured plant-based butter, shattering into crisp, golden flakes over a honeycombed, buttery-tasting interior.
• Cinnamon RollVegetarian · VeganSoft, pillowy yeasted swirl filled with brown sugar and cinnamon, topped with a thick cashew or coconut cream frosting.
• Blueberry MuffinVegetarian · VeganDomed muffin bursting with blueberries, made with oat milk and a crunchy sugar-crumb top over a moist, tender crumb.
• Pain au ChocolatVegetarian · VeganRectangular laminated pastry wrapped around two batons of dark chocolate, crisp outside and flaky within.
• Lemon Poppy Seed SconeVegetarian · VeganCrumbly-edged scone with bright lemon zest and poppy seeds, finished with a tart glaze made from fresh lemon juice.
• Banana BreadVegetarian · VeganDense, moist loaf built on very ripe bananas and brown sugar, often with walnuts or chocolate chips folded through.

Doughnuts

Yeast and cake doughnuts made without dairy or eggs, glazed and filled in rotating flavors.

• Apple FritterVegetarian · VeganIrregular fried dough studded with cinnamon apple chunks, crisp in the crevices and chewy in the middle, under sweet glaze.
• Classic Glazed DoughnutVegetarian · VeganAiry yeast-raised ring fried until lightly golden and dipped in a thin vanilla glaze that sets into a crackly sheen.
• Boston Cream DoughnutVegetarian · VeganPillowy filled doughnut piped with vanilla custard made from plant milk and topped with dark chocolate ganache.
• Maple BarVegetarian · VeganLong yeast-raised bar coated in a thick maple glaze, soft and chewy with a caramel-like sweetness.
• Old-Fashioned Cake DoughnutVegetarian · VeganCraggy-edged cake doughnut with a crunchy, cracked surface and a tender, nutmeg-scented crumb that holds its glaze.
• Raspberry Jelly DoughnutVegetarian · VeganSugar-rolled round filled with tart raspberry jam, soft and squishy with a pleasantly chewy bite.

Cookies & Bars

Cookies and bars baked with plant-based fats and flax or aquafaba in place of eggs.

• Fudgy BrownieVegetarian · VeganDense, gooey-centered square with a shiny crackled top, made with cocoa and melted dairy-free chocolate.
• SnickerdoodleVegetarian · VeganSoft cookie rolled in cinnamon sugar, with a pillowy center, crinkled top and gentle tang.
• Raspberry Oat BarVegetarian · VeganButtery-tasting oat crumble base and topping sandwiching a layer of tart raspberry jam, cut into squares.
• Coconut MacaroonVegetarian · VeganChewy mound of shredded coconut bound with aquafaba and sugar, toasted at the tips and dipped in chocolate.
• Chocolate Chip CookieVegetarian · VeganThick, chewy cookie with crisp golden edges, pockets of dairy-free dark chocolate and a sprinkle of flaky sea salt.
• Oatmeal Raisin CookieVegetarian · VeganHearty rolled-oat cookie with plump raisins, warm cinnamon and a hint of molasses, soft-centered with lightly toasted edges.
• Peanut Butter CookieVegetarian · VeganCrumbly, fork-pressed cookie made with roasted peanut butter and coconut oil, rich, sandy-textured and pleasantly salty-sweet.

Cakes & Cupcakes

Layer cakes and cupcakes frosted with plant-based buttercream.

• Chocolate Mousse CakeVegetarian · VeganRich layers of chocolate cake and airy whipped chocolate mousse made from coconut cream or silken tofu.
• Chocolate Fudge CupcakeVegetarian · VeganMoist chocolate cupcake topped with a tall swirl of silky cocoa buttercream made from plant butter.
• Vanilla Bean CupcakeVegetarian · VeganLight, springy vanilla cupcake speckled with real vanilla bean and frosted with fluffy dairy-free buttercream.
• Carrot CakeVegetarian · VeganSpiced layer cake with shredded carrots, raisins and walnuts, frosted with a tangy cashew-based cream cheese frosting.
• Red Velvet CakeVegetarian · VeganTender cocoa-tinged cake with a deep red crumb, layered with a tangy cream cheese-style frosting made from cultured plant ingredients.
• Lemon Olive Oil CakeVegetarian · VeganSingle-layer cake made with fruity olive oil and lemon zest, moist and fragrant under a simple citrus glaze.

Breads

Naturally plant-based breads leavened with yeast or sourdough starter.

• Cinnamon Raisin SwirlVegetarian · VeganSoft, lightly sweet sandwich loaf swirled with cinnamon sugar and plump raisins, made for toasting and spreading with jam.
• Sourdough BouleVegetarian · VeganSlow-fermented round with a blistered, dark crust and an open, chewy crumb with a mild, lingering tang.
• Seeded Whole Wheat LoafVegetarian · VeganHearty whole wheat sandwich bread packed with sunflower, flax, pumpkin and sesame seeds for nutty depth and a satisfying chew.
• BaguetteVegetarian · VeganClassic French stick with a crackling crust and airy, creamy-colored interior, made only from flour, water, yeast and salt.
• Rosemary FocacciaVegetarian · VeganOlive oil-soaked flatbread dimpled by hand and topped with fresh rosemary and flaky salt, crisp-bottomed with an airy, open crumb.

Savory

Plant-based savory bakes for lunch and grab-and-go.

• Everything Bagel with Cashew Cream CheeseVegetarian · VeganChewy boiled bagel coated in seeds, garlic and onion, spread with a tangy cultured cashew cream cheese.
• Roasted Vegetable Focaccia SandwichVegetarian · VeganSplit focaccia layered with roasted red peppers, zucchini, eggplant and a bright basil pesto made without cheese, served at room temperature.
• Plant-Based Sausage RollVegetarian · VeganFlaky puff pastry wrapped around seasoned plant-based sausage with sage, fennel and onion, baked golden and sliced into hand-held pieces.
• Tofu QuicheVegetarian · VeganSilken tofu custard with spinach, mushrooms and caramelized onion in a crisp pastry shell, savory and eggless.
• Chickpea Curry Hand PieVegetarian · VeganHalf-moon pastry stuffed with chickpeas, potato and spinach in a turmeric and cumin curry, sealed with a crimped edge and baked crisp.

Muffins & Breakfast

Morning bakes made without wheat, from muffins to cinnamon rolls.

• Pumpkin BreadGluten-free · VegetarianSpiced pumpkin loaf with cinnamon, nutmeg and clove, dense and moist, especially popular in fall.
• Glazed DonutGluten-free · VegetarianBaked or fried ring of gluten-free dough dipped in vanilla glaze, soft and cakey with a sweet sheen.
• Blueberry MuffinGluten-free · VegetarianTender muffin made with almond and rice flours, packed with juicy blueberries and topped with coarse sugar.
• Cinnamon RollGluten-free · VegetarianSoft, spiraled roll with a brown sugar-cinnamon filling and cream cheese icing, made with a gluten-free yeasted dough.
• Banana Nut BreadGluten-free · VegetarianMoist loaf of ripe bananas and toasted walnuts baked with oat flour from certified gluten-free oats.
• Lemon Blueberry SconeGluten-free · VegetarianButtery, crumbly scone made with a sorghum and rice flour blend, lemon zest and blueberries, finished with a light citrus glaze.

Drinks

• MochaVegetarianEspresso, chocolate sauce, and steamed milk, sometimes crowned with whipped cream; a dessert-leaning drink balancing cocoa richness with coffee bite.
• Cold brewVeganCoarse grounds steeped in cold water for twelve hours or more, yielding a smooth, low-acid concentrate served over ice with chocolatey undertones.
• AmericanoVeganEspresso stretched with hot water into a full-size cup; lighter in body than drip yet keeps the toasty edge of the shot.
• CappuccinoVegetarianEqual-ish parts espresso, steamed milk, and airy foam cap, giving a drier, stronger-tasting drink than a latte with a velvety top layer.
• Caffè latteVegetarianEspresso with plenty of steamed milk and a thin microfoam layer; mellow and creamy, often finished with latte art and offered with oat or almond milk.
• Flat whiteVegetarianA smaller, stronger cousin of the latte: a double ristretto under silky, barely-foamed milk for a dense texture and pronounced coffee flavor.