Welcome to the only 9 Allergen-Free Bakery in New York City.
Bub’s Bakery
There is just something about bread. There is just something about really, really, good fresh bread that causes the knees to buckle in pure delight. What if after years of having to forego one of life’s ultimate pleasures and that food-induced swoon–because you are allergic to wheat or dairy or eggs or soy or sesame or peanuts or tree nuts or fish–you didn’t have to forego it anymore? If you are in New York, you are in luck. Bub’s Bakery opened earlier this fall and a flock of lifelong allergy sufferers have been celebrating and buzzing about the NoHo neighborhood spot ever since.
From the owners of 55 Hospitality Group and the most popular Thai restaurants in the city (Fish Cheeks and Bangkok Supper Club) and renowned baker Melissa Weller, Everyone, everyday can enjoy Bub’s breads and pastries with absolute abandon. It is sure to be a movement like no other.
Designed by Thailand’s TasteSpace, the 450-square-foot space has a door on either side of the shop, is light and airy with pop’s of colorful Bub’s merch, and a few indoor and outdoor benches at which to take in the sweet or savory offerings. It’s a slice of Americana with a huge dollop of relief.
Hey Bub
Co-owner Jenn Saesue’s husband–whom she calls Bub–was indeed one of those longtime sufferers. Saesue recalls how difficult it was for so many years to celebrate or treat her Bub with treats because of his severe intolerance. Of course, plenty of bakeries over the last decade have gotten better and have even come closer to sitting in a sphere of deliciousness, but not to the point of being completely allergen free. You can find gluten-free or dairy-free, for example, maybe even both in one product, but rarely, if ever, something delicious let alone free of all major nine allergens. Today, the OG Bub can enjoy baked goods in a way he never has before. And now, everyone else can too.
When the doors to any sort of eatery finally open, many understand that there’s a lot happening behind the scenes before the grand reveal; but when you are about to open a first-of-its-kind bakery where ingredients could become a serious health hazard, the R & D and testing process has to be long and intense. Once Saesue and partner, Chat Suansilphong, connected with Weller (formerly of Per Se, Roberta’s and Sadelle’s, to name a few) they were thrilled she was up for the challenge.
Hungry for delicious treats that will keep allergy issues at bay? Bub’s has a growing list of treats for everyone.
Irma Mauro
“If Melissa can’t do it, no one can.”
Jenn Saesue, 55 Hospitality.
A former electrical engineer turned baker, Weller has a propensity for systems, testing, and precision, so it was no surprise that with patience she’d lock into a solution checking the boxes of allergen-free and delicious. After two years of testing a myriad of “flours” and blends of “flours”, she not only discovered the right combination of ingredients that “work”, but tapped into the magic of producing baked goods–including those with a glistening laminated dough–without the nine major allergens, and the cherry on top: be tasty enough to rival the best bakeries in town.
But it certainly took patience. Despite decades of experience as a baker, Weller says, “It’s like starting from scratch. I found that I’ve built a foundation of knowledge with gluten-free baking and dairy-free and egg-free baking, but they are all kind of separate concepts. I’m kind of at a spot now where I know that this is how [the dough] behaves and I know this is what I do. If I’m having an issue with it, I’m like, okay, what’s happening here? Let me back it out.”
We speak with a lot of air quotes here at Bub’s, like “flour” and “butter”.
Jenn Saesue
Weller says, every week since opening the team has layered on a new challenge from getting daily schedules and baking systems down to adding hours and new products. As the holidays are fast upon us–Thanksgiving pies this week and Christmas cookies around the corner–the team readies themselves to continuously tackle new things.
Every bit as gooey as a “classic” cinnamon roll, Bub’s take has quickly become a fan favorite.
Irma MauroAlthough exact causes are still actively being researched, food allergies have risen significantly in the United States, with prevalence doubling in the past two decades. Today, an estimated 33 million Americans have at least one food allergy, affecting about 8% of children and 11% of adults. The rise is linked to a combination of factors, including environmental changes and changes in lifestyle, etc. Northwell Health, June 2024.
In addition to expanding the menu with more savory options, the Bub’s crew recently took on the biggest challenge of all; and on November 9 the bakery officially released its first bagel. A New York Bagel. A New York Bagel in New York without the nine major allergens. Not only was Weller so pleased with the results but new fans took to their socials to swoon and have their own knee-buckling allergen-free love affair. IG creator Lex Decker of @nycbutglutenfree doth protest that, as someone with celiac, it is the best bagel she’s had in 16 years.
The Ladies behind the allergy-free magic, owners Jenn Saesue and Melissa Weller.
Bub’s Bakery
To add to the bagel-palooza, on November 25, Bub’s stepped up its bagel game even further to release a beet pastrami bagel sandwich that has new fans beside themselves with glee.
Since the shop opened in late September, love notes have continued to pour in further validating just what Saesue and her team only dreamt about three years ago.
When Julie B. Chalmers, an artist and creative director out of Brooklyn, heard about the new bakery, she was quite overwhelmed and surprised. “I feel like I could actually cry,” Chalmers said. “It’s so exhausting trying to find something both gluten and dairy free, let alone actually tastes good. While it’s so nice to have an option or two available at a cafe, being able to walk into a space and know everything on the menu is safe means I can just feel like a normal person again, It’s an incredible gift!”
Think about what this means for so many people–school-aged children in particular–who have had to settle for sub-par alternatives to treats or live in fear of the unknown amidst a sea of allergen-laden party snacks.
Moms of New York have a place to go now to pick up treats for everyone, which, for the last two decades as we’ve seen allergies and intolerances sky-rocket, has been an impossible feat. And, although the cat isn’t fully out of the bag, Bub’s plans to soon add birthday cakes to its growing repertoire.
A mix of sweet and savory, the menu at Bub’s continues to grow with the big cinnamon roll, the blueberry scone, and–as of this week–the bagel, becoming major crowd favorites.
The one and only Bub’s mobile. Used for the launch in September, the little pop-up truck is now being used for private parties.
Bub’s Bakery
In October, Tony Shaloub Breaking Bread, was released on CNN. The loveable actor is seen throughout the six-episode series trapsing across the globe tasting the bread of various cultures. Amongst the many places featured and the mountain of information shared, one of the treats of the show is watching Shaloub joyfully move his whole body in response to life’s simplest bites.
Here’s hoping those trying Bub’s for the first time, especially those who’ve been denied such swoon-worthy delights, that they too get to experience a delicious, knee-buckling moment of pure satisfaction.