The Accidental Baker

Review! Charlotte, North Carolina // gluten-free bakery // out of this world! Totally worth traveling for

pretty inside & out ✨

the ELEVATOR PITCH

Being a person who doesn’t have any dietary restrictions (a true privilege that I won’t take for granted), the thought of giving up gluten (or dairy) has always made me feel like I’m signing up for a lifetime of heartbreak and torture. Why would I willingly choose sandy cookies, dense breads, dry muffins, crumbly pastas, and whole-wheat-y tasting everything all the time? And don’t get me started on The Pastries Deal Breaker: I’d never have another tender, flakey, airy croissant. Ever. Again?! Excuse me?! Yeah, you can bet I wouldn’t last very long.

Before trying The Accidental Baker, I had always died on this hill: gluten-free baked goods will never be able to beat their wheat-filled counterparts.

But unlike many of us in this world who had resigned ourselves to the fact that gluten-free baking would never yield that same chewy, tender, elastic-y texture that comes from a well-developed gluten structure, Matt Cabana didn’t give up — because as he says, “everyone deserves good $h!t!”

Matt Cabana, at first, probably wasn’t anyone’s idea of the hero that gluten-free baked goods needed: after all, he has a background of playing and coaching tennis, and then he served a stint in corporate banking for 4 years. But his Italian heritage and culinarily adept family consistently fueled his lifelong interest in cooking and baking.

The true catalyst that led him to develop The Accidental Baker, though, came after he married his wife, Caroline, who is gluten-free. As a hobbyist baker with no dietary restrictions himself, Matt found himself reeling at the dismal gastronomy outlook for those who couldn’t eat wheat. With a newfound mission to crack the gluten-free baking code, Matt got to tinkering. What followed was a whirlwind of research, trial and error, self-taught lessons, and failed experiments…but towards the end of 2023, Matt’s steadfast determination, hard work, and dedication to the science of baking won the war. He had found just the right blend of alternative flours, just the right method of producing an active psyllium husk sourdough starter, and just the right recipes for gluten-free breads and baked goods. The Accidental Baker’s offerings are so darn delicious that you won’t even remember you’re eating something gluten-free.

Encouraged by his wife and friends, Matt made his first post as The Accidental Baker in December 2023, and a short year later, was able to launch into a micro-bakery space from Sweet Spot Studio¹ in September 2024, growing at a breakneck pace.

Talking to Matt brought to light just how different the world of gluten-free baking is compared with using traditional wheat flour methods; it comes with its own host of obstacles. The cornetti are total princesses—requiring alternating room temp proofing and cold ferments, the usage of a double sheet tray to prevent burnt bottoms, a glazing in the middle, etc.—to bake up as beautifully as they do. The library of gluten-free flours requires meticulous upkeep and can be difficult to maintain and source. And the attention to detail required to ensure there’s no wheat cross-contamination is most definitely not for the faint of heart. Balancing the never-ending demand with their limited production capacity has been an artful dance that has motivated the pre-order, pick-up-by-appointment business model (check out the logistics section for more info), while biding time until The Accidental Baker can ultimately expand into a walk-in, sit-down establishment.

Matt Cabana may have fell into all of this **accidentally**, but he has never lacked intentionality for a millisecond. With a foundation of using only the best ingredients (grass fed butter, pasture or farm raised eggs, spring water, olive oil and Nutella shipped from Italy, house made gluten-free flour blends, and organic whenever possible), a bite of anything from The Accidental Baker never feels like you’re lacking anything. Because, “everyone deserves good $h!t!”

You won’t find another bakery in Charlotte (or dare I even say… the entire country?!) THIS good—honestly, their gluten free offerings even beat many “regular” wheat baked goods I’ve had (I’m not kidding). I would’ve never expected to rate gluten-free goods so highly—and I certainly didn’t expect everything to be at least a 10/10. After an experience that unbelievable, I’m pleased to say that The Accidental Baker has changed my perspective on what gluten free can be, and I’m ready to join the Alt. Flour Club! 😎

menu items

spring 2025

honest reviews below 👇

warning: you're about to be inundated with bagel content

BAGELS (plain, sesame, everything)

It was absolutely insane to me how “normal” these tasted! The crust is chewy and the insides are spongy and soft, just how I’d expect a regular wheat bagel to taste. These paired deliciously with cream cheese, toasted really well, and also worked great as breakfast sandwich vehicles. I totally recommend you order a bunch, slice them, and freeze them, so you can whip them out whenever the craving hits 💥 (rating: 10/10)

👉the flavors all hit home, but because I’m partial to everything bagels, my ranking of preference is: everything > sesame > plain :) I’m a flavor junky!

SOURDOUGH

This rustic loaf is HEFTY. With a shell almost as hard as a rock! I was shocked to cut this open and see such even air bubbles—some wheat sourdough loaves don’t even look this good! Both the taste and texture were also very iconically sourdough: a chewy interior with a subtle sourness that comes from the usage of a starter and the fermentation process. The only con: since the crust is pretty hearty and tough, be ready to use your muscles and a sharp bread knife to cut your slices. Other than that, this is a great gluten-free alternative if you’re craving a sourdough loaf. (rating: 10/10)

FOCACCIA

Um, I could cry?! The bounce back on this was INSANELY similar if not identically the same as regular wheat focaccia—The Accidental Baker killed it with the airy light bubbles. The aroma on this was strong, I could smell the toasted olive oil + sea salt + rosemary within 2 feet of the bread, which I totally didn’t expect but was living for. The texture and flavor was heavenly—a light crisp giving way to pillowy softness that’s just begging to be turned into a sandwich or slathered in a dipping sauce. (rating: 11/10)

CORNETTI (butter/plain)

This was my first time having a cornetti/cornetto (the Italian version of a croissant), and whether it be because of the addition of eggs, or the usage of a gluten-free flour blend, the eating experience was akin to devouring a luscious brioche dinner roll: soft & moist, subtly sweet, and on the denser end of pastries. It had a decent rise, and I couldn’t believe I could see visible lamination layers on this gluten-free pastry—The Accidental Baker really worked magic on these! (rating: 10.5/10)

NUTELLA CORNETTI

When Matt said this used Nutella from Italy, I was instantly intrigued. The Nutella itself was a quarter of the sweetness of the Ferrero brand of Nutella (the classic one you can easily buy at a grocery store), and was more chocolate-y than hazelnut. The entire pastry was mild in sweetness and didn’t sit heavy in the stomach at all. I have the same high praises here for the visible lamination layers as its butter cornetti sister—the side profile is just stunning! She truly looks like a pain au chocolat from afar, you really can’t tell it’s gluten-free. (rating: 10.5/10)

CHEDDAR & CHIVE BISCUITS

This biscuit checked so many peak biscuit requirements for me: (1) flavorful cheese (I love cheddar, and this uses a 3-year aged cheddar), (2) umami herb (chives are the best), (3) is moist & tender (versus dry and crumbly). Like how did this gluten-free biscuit beat so many of its wheat-filled cousins at the game of biscuit-ness? I don’t know, but you have to order these if you’re a biscuit fan, it’s one of my favorite ones out there! (rating: 10/10)

CHOCOLATE CHIP COOKIE

I have to admit, I don’t usually buy chocolate chip cookies because they feel super basic and normally all taste the same: super sugary with no other dimension. But, THIS! First, the texture is my ideal: chewy and fudgy and almost feels like raw cookie dough (but it’s fully cooked through). Second, even though it’s sweeter than I’d prefer, I somehow don’t mind—I can’t tell if it’s because of the flaky sea salt speckled on top, or just my brain being head over heels for the perfect texture, but gosh, this may be my favorite store bought chocolate chip cookie!! (rating: 11/10)

TIRAMISU COOKIE

The espresso cookie base is unbelievably soft (almost like those molasses cookies that are all the rage during Christmas season), which again, I LOVE, but it also means you have to be delicate when handling because it could fall apart easily. The mascarpone cream is mild and not too sweet (perfection), and the whole symphony is a beautiful composition of flavor balance. (rating: 11/10)

LEMON CRINKLE COOKIE

I love myself lemon anything, and also crinkle cookies, so BOY was I excited to try this one. And The Accidental Baker didn’t disappoint! The lemon flavor is tried and true and very present (but tastefully so, your taste buds won’t be assaulted). The cookie’s shape is so cute—it looks like a rock with its height and its powdered sugar crinkle crags, but it’s as light as a feather and has the texture of clouds when you bite in. Super enjoyable. This is a spring seasonal, so get it while it’s still on the menu! (rating: 11/10)

BAGUETTE

Aesthetically, no notes. Texturally, no notes. Flavor wise, no notes. This is my ideal baguette!! (1) A chewy crust that isn’t so hard that it feels like I’m cutting my mouth or ripping out my teeth, (2) soft and pillowy insides with a dense enough crumb to hold up all of my required sauce and sandwich needs, (3) a complex enough bread flavor that reminds me of a subtle sourdough meets long fermented pizza crust. I turned this into a sandwich immediately and it was perfection. (rating: 11/10)

SANDWICH BREAD

Everything about this feels like the classic sandwich bread you can get at the grocery store: the crust is beautifully browned and slightly chewy, the inside is soft, springy and slightly tacky, and the small-to-medium air bubbles are evenly distributed. What took this to the next level of WOW for me was the subtle molasses notes. There’s a well-balanced flavor profile between savory and sweet, while also being a great blank canvas for all of your sandwich and toast needs! (rating: 11/10)

mother’s day pop-up 2025

honest reviews below 👇

LONDON FOG CAKE

Such a fun cake that would pair delightfully with Earl Grey tea or English Breakfast tea. On its own, its flavors are very very subtle—in both the floral and tea departments—so if you’re someone who doesn’t enjoy “eating flowers” or a dessert that tastes too much like tea, this is for you! (Personally, I could’ve used 3x more tea flavor, but I’m also just a tea fanatic 🤪) The frosting is tangy and delicate and perfectly offsets the lavender essence (also just floral enough), and somehow gives a fun fruit loops cereal milk vibe 👀 (rating: 8/10)

MARITOZZO

I hadn’t had a maritozzo before, so with this being my first, I didn’t expect the citrus and spice flavors but I really enjoyed both and how they were really present! The bun itself was a smidge dry, but the whipped cream brought some much-needed moisture, complimenting it well. This paired so well with coffee and tea, that I’d almost recommend that you must enjoy it with your favorite hot beverage for peak experience! Overall, a baked good that is mellower in flavor and not heavy at all. (rating: 8/10)

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the RÉSUMÉ

address // 4416 Monroe Rd Suite D, Charlotte, NC 28205

⭐ the building has Sweet Spot Studio’s logo on top

operations // Wednesday - Friday, 10:00 AM - 3:00 PM; Saturday, 10:00 AM - 12:00 PM; Sunday - Tuesday, CLOSED.

logistics //

• this is not a walk-in-and-order bakery, you have to order online and schedule your pickups ahead of time

  • there’s a $75.00 order minimum; which may feel like a lot all at once, but items are easily freezable, so this order will last you!

• free parking is easy to find in front of the storefront

• keep an eye out for pop-ups & special collaborations where you can buy items à la carte!

amenities //

• no bathrooms

• no free public WiFi or outlets

• no indoor seating, only one bistro table outside if you’re interested in dining at the location

• accessible

vibes // a super functional, compact space, but the friendly staff make the atmosphere warm and inviting!

menu // all gluten-free, some vegan & dairy-free options available upon request; quantities sold by the half-dozen/dozen depending on the product

• baked goods ($25.00): cheddar & chive biscuits

• breads ($15.00 - $35.00): sourdough, sourdough English muffins, bagels, ciabatta rolls, hamburger buns, focaccia, sandwich bread

• viennoiserie ($35.00 - $75.00): cornetti (butter, nutella)

• desserts ($20.00 - $115.00): cookies (chocolate chip, tiramisu, seasonals), loaf cakes/quick breads, cinnamon rolls (take & bake!), “Ted Lasso” Biscuits, custom cakes & cupcakes

recs // everything is stellar; what blew my mind the most were the focaccia, bagels, and cookies, totally reordering these in the future 🤤

site // The Accidental Baker

1. Barrero, Laura. “Scoop: Gluten-free bakery The Accidental Baker moving to Oakhurst and expanding production.” Axios Charlotte. (September 12, 2024)