"At Belltown’s Askatu Bakery, creates allergen-free doughs for sourdough breads and pastries with the precision of a scientist, avoiding not just gluten but also dairy, nuts, potatoes, and even xantham and guar gums. Flour blends from the likes of sorghums and teff result in gooey brownies, tender cakes, and baguettes as crunchy on the outside as they should be, plus fun rotating specials like mooncakes and bagels." - Eater Staff, Harry Cheadle
