RIDGEWOOD, N.J. — Maleigha Liburdi couldn't take not taking the heat — she's back in the kitchen.
The owner of Ridgewood's American Bulldog Coffee Roasters cut her in-house treats in early December. After three months of outsourcing her goodies, Liburdi decided to reignite her oven's flame.
"I can't do it any other way," said Liburdi of her mission to bring wholesome, organic food to Ridgewood.
Liburdi was paying upwards of a thousand dollars for the almond flour that became a staple of her chocolate-hazelnut torte. She whipped up gluten-free French macaroons, blueberry muffins and guiltlessly-gooey chocolate-chip brownies.
It was a vegan, gluten-free dream come true. But it wasn't cost effective and Liburdi closed her kitchen. Customers noticed a difference.
Where is the carrot cake? Where are the banana muffins? What is going on?
The owner had heard enough — and she's already started bringing back the heat.
Pieces of a gluten-free blueberry scone sat atop the white counter in Liburdi's shop Thursday afternoon. Muffins again filled the shelves of the display case. Normalcy was restored in Liburdi's coffee shop.
"I'm going to focus on savory scones... quiches," said Liburdi, who is often accompanied by her 7-year-old American bulldog, Delilah. "Everything will still be yummy, gluten-free and vegan."
Every now and then, she'll bring back the almond flour for her banana-walnut loaf — a fan-favorite.
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