Atlanta's favorite boutique gluten-free bakery 😘
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today is a big day for us cause not only will we see you at the bakery with a full menu of tasty treats… we will also see you at festival at old fourth ward park with our browned butter chocolate chip cookies and olive oil cake!!! funny how in life there are so many ups and downs.. sometimes big ones right next to each other. and we are just riding that gluten free wave 🌊🌊 see ya soon!!!
thank you to everyone for your support. we are so grateful to every one of you. it was a really tough day, i want to make it clear that i personally (alejandra) did not take the brunt of it. our kitchen staff and my co-owner julia were presented with a very bad picture yesterday morning and they did the best they could wth a very very s**tty situation. your messages and support were VERY uplifting and i am grateful to each of you for being a part of this vibrant and loving community that somehow has come together around this business. if you want to support us, some people are choosing to venmo us (our username is just hellyeahglutenfree), and while that's appreciated, it is not expected at all. we will bounce back and do our very best today, and to prepare for the week ahead with your help. plus we have t-shirts today!! i’ll be listing them for sale online later. if we sell out, i’ll just get more printed! so don’t you worry. 💖 we will see you soon!!
something pretty bad happened last night. one of our freezers was left open all night, making it the most devastating financial event this business has experienced! fun! not only was the product ruined on the weekend so we won’t have 75%+ of our menu, but the hundreds of hours the team spent putting together all the items is lost as well. this is a super rough moment for us and i’m so sorry if you planned to come and bring your lovely family or celebrate a milestone with us today and won’t be able to have the best time ever that we’d love for you to have. it’s really hard to find the bright spot or silver lining, so i just ask for your support and understanding with us this weekend 🙏
one of the best parts of building out new spades: scoring beautiful art from local artists i admire. welcome to the hell yeah family, 🙏 ’s bikini bottom donut forever immortalized 🚀
goooood morning! ☀️🍂🍁 fall is approaching and it’s honestly our favorite time of year. this week we are pushing out coffee cardamom coffee cake donut, pumpkin donut, squash sage scone, squash sage biscuit sammy with jammy, and soooon APPLE POPTARTS. these items are trickling in slowly this week and we don’t have an exact day when they’ll land so you’re gonna have to take a chance and come out and see us! 😘😘😘
gloomy day means moody case. come get some good stuff this morning! tuesdays are chill, no line, lots of stock all day long—this is the best day of the week to come see us⚡️have a happy week ahead, lovers!
HAPPY TUESDAY. did you know we are open on tuesdays now? like wednesday and thursday it’s *usually* pretty dang chill and no line. come in on your way to work and grab some treaties or breakfast for uuuuu. 😘😘
peaches sorts evaded us this year. the season was cruelly short, and as we worked through recipes we lamented over the changes a peach undergoes during the cooking process that fundamentally change its essence. we also really wanted to use this beautiful peach vinegar we bought. this is a picture of our peach crybaby aka baby peach aka peach turnover (if you’re a party pooper) so come grab one the next time you’re in the shop. i kinda can’t stop thinking about em. i’ll be posting a reel to our subscribers this weekend speaking on our recipe testing process for peaches this year 🍑 if you’re interested, please consider subscribing. every dollar really helps us with our construction costs 😱
jackson is baaaaack!!! our favorite friend jackson attends which is right down the street from us in inman park. jackson is with us on an extended internship where he’s working 9-1 on new tasks ✨ jackson was with us for an hour a day for about two weeks for his initial two internships and was primarily scooping donuts and cracking eggs 🥚. now, he is with us for 4 hours every day this week and he’s taking on new responsibilities like filling poptarts and glazing donuts! we’re super thankful to have the privilege of working with jackson and Connections School. they are really doing amazing things for neurodiverse young adults and I’m so excited to see more inclusive environments becoming available to them 💖 if you wanna say hi to Jackson be sure to get here today and tomorrow and give him and the rest of our team a bit wave! 👋👋
some cake tops i have loved 😎 i used to be very anti-writing but now im leaning into it!!! because i really do love how you can be creative with it and make it look beautiful and festive. we are open today (tuesday!) so don’t forget to stop in on your way to work 🚗🚗 and get your fix!!
welcome to hell yeah. no gluten. yes dogs. please don’t insult us by letting your dog wait outside!!! bring them in please!!! 🥹🥹🥹🥹🥹 it’s almost the weekend, see y’all soon!!!
perfect poptart shot. consistent but wabi-sabi. i do believe these are the most time consuming thing to make and maybe one of the most impressive? and i love when they come out perfectly uniform (probably ’s fault) and just so mouthwatering. we work seasonally which means this lil guy won’t be forever.. so enjoy whilst you can! 💘 as a reminder we’re open tuesday-sunday 8-1 on weekdays and 9-1 on weekends. come see us!
initially i asked chat gpt to help me write this post and it was pretty goofy but it did write something that made me think: “from experiments to success: embrace the evolution”. umm, mic drop much? it made me think about my personal relationship to the concept of success—how i don’t feel very successful, about how i sneakily move the goal posts once i hit a milestone so i almost never feel the joy of accomplishment, about how maybe i don’t think i deserve success or i’m afraid of the responsibility that comes with it. and then.. EMBRACE THE EVOLUTION. true, when we started the business was much more experimental, for better or for worse. now that we move into the management of multiple locations, the shift to menu standardization will have to inevitably happens, which feels like the little death of my insides 🥲. where will i get my creative jolt? where will i get validation from for making something i’m proud of? the evolution also begs some separation of self and business (in fact, that’s likely healthier for me and everyone tbh) which is new and weird!!! it’s still pretty split—when i walk into inman park on a busy day with a line, 30-40% of people recognize me and 60-70% of people get pi**ed thinking i’m cutting the line lmfao. so yeah that’s weird and fun!!
as always, thanks for following us and believing in us. there is often so much happening behind the scenes (running a business truly feels all-encompassing, enveloping, inextricable) and i’m grateful for the few minutes a day i can check instagram and connect with y’all. i’m so excited about the things we have coming down the pipe 👾 have a beautiful weekend—hopeful we will see your cute little mug here soon.
also, bless for helping us elevate our game every day!!!! check out her cookbook which i refer to often!! 💖💖💖
the poptarts be a lil ugly before they get their makeover 🤩 love the oozing bubbling jammy puddles and crusty pie dough. caption written by ME cause chat gpt could never write such nonsense 💅
it’s tuesday which means we are OPEN even though SOMEone changed our hours on google yesterday 🫠🙄 tuesday is the perfect day to come out. why? MINIMAL LINE-AGE. it’s real smooth sailing and you get what you want and you roll right along to work and to have a good day. yay!
will i see you there?!
📸✨ Rise and shine, my fellow foodies! Behold, the divine beauty of gluten-free cinnamon rolls, bathed in the morning light. These rolls may demand our time, but oh, they reward us handsomely. Packed with aromatic spices like cardamom and coriander, and topped with a luscious cream cheese frosting that takes me back to the days of sneaking licks from the iconic Pillsbury container. Trust me, darlings, these rolls are worth every indulgent bite. Let's embrace the deliciousness and conquer the kitchen like the cinnamon queens and kings we are! 🌟🥮❤️
we will be taking a little summer break July 3-7th!
we'll be open July 1-2 and back open the 8th-9th!
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when that morning light is golden and beautiful ☀️ you know it’s gonna be a good saturday at hell yeah 🫡 see you soon!
a beautiful day at hygf. come see us!
we are a few months out from opening our decatur store and we will be hunkering down and tightening up 😤! there will be some menu items changing or going away completely (for now). what’s going away? we don’t know right now 🤷🏻♀️ and yeah i can appreciate that the not knowing is tough, we are right there with ya. while we know this is likely disappointing, it’s really important for us to nail down the process on our core items and techniques to be able to better serve you in three locations (by next year) and not have s**t hit the fan in a big way!!!! 😅 so grateful to have such a big supportive family along for the ride. love y’all.
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we will be making cakes for mother’s day! lemon poppyseed with mixed berry compote topped with fresh seasonal flowers!!! they’re very pretty and sweet and we love them. smalls are $40 and larges are $75. they’re great cause you’re killing two birds with one stone—a sweet celebratory food item AND bouquet. we will be listing them for preorder on our website monday so keep your little eyeballs peeled. 👀
PS please don’t eat the flowers unless you want sad poops or to reenact the last episode of Beef :(
ya know, biscuit sandwiches weren’t one of the first things we developed. HYGF started with cakes. then came cinnamon rolls, then poptarts—biscuits were only developed in summer 2019 when we moved into queen of cream. if you’re an OG, you’ll remember. we tried lots of ways of doing eggs (thanks for developing the recipe we still use today), used different types of sausage and cheese until we landed on what you see here. sure, we all have preferences when it comes to breakfast sandwiches, but this is what we envisioned when we set out to create the perfect “middle-of-nowhere georgia” gas station biscuit. come in and try it for yourself!!!! 📸:
scenes from this past weekend 💖 beautiful weather, beautiful people, beautiful food. this week we are gonna have a double whammy of weirdo conditions: rain all week, and the inman park fest this weekend (the whole neighborhood will be blocked & traffic on dekalb might be crusty 🚗🚙🚕🚓. on weeks like this, wednesday & thursday are your best friends—get in early in the week and avoid the mayhem. but if you are visiting us this weekend, please try to do so EARLY. ⏰😘 and have a grrrrrreat week ahead lovers!
hiiiiii feeling a little sheeeeepish since i haven’t posted on here since the day after christmas lmfaoooo wow. hoping the first three months of the year have treated you well 😂💀 we’ll have little carrot cakes available for preorder on easter weekend! you can pickup either saturday or sunday, and we’ll have 4” and 6”, dairy free and not. pretty limited so turn on your notifications if you wanna scoop one up! ❤️
goooood monday morning! most of us are still in holiday mode snoozing 😮💨 and hanging like little slugs 🐌 so i just wanted to pop in here and say we’re also in hibernation mode until this Friday! we will be open the 30th, 31st, and the 1st for all your gluten free snack needs! our hours are updated on google so that’s a great resource. x stay warm!!
we have a great menu available for y’all this holiday season ✨ check our menu out and conveniently order online! link in bio 💖
happy thanksgiving from your friends at HYGF 💖🌈 so grateful to be part of your families this year and every year. our team will be resting for the next four days (or cooking feverishly, as we are wont to do 😂) and we will see you next wednesday. be well, stay safe, and choose love, even when your family is questioning all your life decisions 😘😛
we are opening at 9am today ✨ we will have some holiday extras for purchase: biscuits, cheesecake, meat pies, pie dough for you to roll out at home AND we will have hot sandwiches and donuts as well.
preorder or not, everyone can hop in the same line. we will have plenty of people to attend you & make sure your order gets packed efficiently. 💖 see you soon!
last call for thanksgiving orders! we will be closing thanksgiving orders this WEDNESDAY (11/16). get your orders in before then ❤️ as a reminder, we will be open this week as usual, and on 11/16 we will have limited offerings in our shop for you. we MAY have some holiday extras as well, but you’ll have to stop in and check ‘em out. WE WILL BE OPENING AT 9AM ON WEDNESDAY THE 16TH, so please plan accordingly!!!! just hop in line and we’ll get ya taken care of at the counter. questions? let us know in the comments!
our thanksgiving 2022 preorders are up! we'll leave them up until the amount of orders gets real scary!! :) pickup only the day before thanksgiving!
opening thanksgiving preorders today ✨ so proud of what we’ll be offering this year. holidays can get chaotic around here as a bby business, BUT every year we learn and get bigger and better. looking forward to offering you our best yet. keep a lookout on our website AROUND 10am (please give me grace 🌝).
good morning from your favorite gluten free bakery ✨ we open in an hour!! see you then!!
not a donut shop but we got donuts yall 🙃 if you’ve never been here before, expect our donut babies to be like soft, fluffy cakes topped with glaze. pictured are the miso maple (top) which tastes like a stack of pancakes, pumpkin crunch (middle) which tastes like the softest pumpkin muffin ever with our housemade pumpkin and sesame seed brittle on top, and funfetti (bottom) which tastes just like you’d expect it to. come see us!!
we are making the cutest little cakes these days ✨ thank you to milkbar & christina tosi for showing us there is a different, more sustainable and scalable way. this cake is easy to make, transport, and serve; and is such a beauty and cutie to behold. this little one is matcha jasmine. 💚🌸 happy monday!
POV: it’s saturday morning and we are loading up the case. saturdays are a wild time for us—there’s always a tension in the air before we open like the hour before a first date where you’re excited but pretty nervous and what if it all goes wrong? but then it doesn’t and you have a great time. and you even get some food out of the experience. yeah, that’s saturday. come see us and bring your sweet smiling little faces!!! see ya at 9!! 🥰
this could be you walking away with a box of delicious goodies but u playin. so stop it and come see us this week!!! ✨😎💕😝
have you had a creamsicle donut yet? we boil whole oranges in simple syrup and purée the whole thing—seeds, skin, pith, flesh—to create a dreamy floral arc of flavor in this simple-not-basic glaze.
what are y’all loving at the bakery these days, if not the creamsicle donut? rayn and jess love the bakewell, julia loves the peach cobbler, miss pam loves the pound cake, and i love funfetti!
is anyone else super pumped for these returning?! 🙋♀️🙋🙋♂️ blueberry cheesecake poptarts are as extra as they sound. flaky pie dough, liquid cheesecake and blueberry lemon jam insides, blueberry and vanilla glaze on top with graham cracker crumbs! our graham crackers are yummy yall! little hit of ginger… chefs kiss 🤌 you’ll see em in the case all week! if this is your first week planning a trip to our store, please take note: we are extremely busy on weekends. if you can swing it, weekdays are wayyy more chill & definitely the way to go. see you soon!!! 😘
have you tried me? i am a little matcha cutie 🍵 (cu-tea?!) drizzled with golden jasmine glaze and liberally dunked into crispy crunchy puffed brown rice. i am a little weird, but very delicious! won’t you try me today?! 🥺
Writing a quick post from break to remind y’all that we are 1000% not at the bakery through next Monday, and we reopen on the 3rd (Wednesday)! Thanks so much to our amazing customers (!!!!) who are mostly hella supportive about us taking some time off to recharge our little bones and fleshy bits. 💖 We will be coming back hot with some new donut flavors and this vegan s’mores, so it’ll be worth the wait! 😵💫
please join us today in wishing good luck and happy adventures to one of our family. is leaving us for nutrition grad school at 😭📚 so proud of her but sad for us!!!! lillian has brought her A-game since day 1, she knows how to run the business often better than I do, and her organization skills are top-notch. she is the kind of person who is just so excited to go back to school, and we love that about her.
and today is our last day before a weeklong break. double reason to come say hi. feel free to screech your well wishes at her from the front. she will love it 🤪
🍰 cake cake cake 🎂 we are moving back to doing cakes AND so here’s how you can place an order! call the shop between 7am-3pm any day of the week! 💖 we have limited flavors for now and this is what they look like! they’re ready to help you celebrate all your milestones, or just your love for cake 👹
900 Dekalb Avenue NE #500
Atlanta, GA
30307
| Tuesday | 8am - 1pm |
| Wednesday | 8am - 1pm |
| Thursday | 8am - 1pm |
| Friday | 8am - 1pm |
| Saturday | 9am - 1pm |
| Sunday | 9am - 1pm |
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Cake Hag Cake and Dessert Studio
Glenwood Avenue SE
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