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Post-panini, try the raspberry-almond loaf.

If you still aren’t sold on gluten-free desserts, then you’re probably not all that keen to try the vegan variety.

Consider the all-vegan, part gluten-free Reverie Bakeshop a wake-up call.

The cute new Richardson bakery isn’t inventing the wheel on creating delicious, flourless, dairy-free pastries and breads, but the women behind the business (friends Racene Mendoza and Nancy Castillo) are putting a new spin on the concept. Their unlikely menu item? Paninis.

The duo offers three types of paninis ($6.50 to $8.50), all on homemade gluten-free bread: the Tuscan “chicken,” the BKT (tempeh bacon, kale and tomato) and the chickpea avocado. We happily braved 635 for that last one, which comes anointed with an unusual mix of cucumber, lime, cilantro and an egg-salad substitute.

Because eating the healthful delight gives one full permission to have dessert, we moved on to a few of the bakery’s specialty items, including the gluten-free chocolate-chip cookies ($2.50 each), which have a good crumb, and the tangy-tart raspberry-almond loaf.

Dairy, we hardly missed you at all.

Reverie Bakeshop, 1930 N. Coit Rd., Richardson; 972-238-7511 or

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