Abigail's Bakery

We used to love Abigail’s because it was gluten free. The new owners added malted barley flour to the products and now they are no longer gluten free. We are SO sad and really wish the old recipes remained. It has ruined the products for us.

We were told the pizza would take an hour. We got to the address listed on the FB page, where we walked an icy driveway to get to the door. When we called, they said it's one driveway down from the address listed, my husband fell and hurt his arm walking back to the car so we could drive to the right driveway. The bakery is hidden from the road, zero signs showing where it is. We ran into multiple people experiencing the same issue. All orders were delayed by 30 min, making it 1.5 hrs. The dough tasted good but it was mostly that, dough. I got a pepperoni pizza with mushrooms and onions, $2 per topping. It was basically a thin layer of cheese, a single pepperoni, a slice of mushroom and one onion strip per slice. My husband got meat lovers, toppings inconsistent, sauce non-existent. One ti

Their products are fabulous. However, I've ordered their Millet & Rice sandwich bread for a few years and I'm extremely disappointed about the malted barley addition. I recently ordered 3 loaves, ate some assuming it was the same recipe, and came on to write a review of how good it was and how it had improved since the last time I ordered. It was hard to believe it could have improved as it was a perfect non-gluten bread before. Then I saw the other reviews re: the malted barley. The barley has improved it, but at the detriment to those of us who can no longer eat it. For those who want to avoid gluten, but don't need to, it's wonderful. For those of us who need to avoid gluten, it's a sad day. FYI the ingredient list is not visible on the website and is covered by the item next to it.

Abigail’s “millet and sweet brown rice” bread was a staple of excellent break for gluten free folks for years. Since it was sold at Whole Foods and since they shipped, it was a great option for gluten sensitive and celiac folks in New England. As of our last order, Abigail’s bakery millet and sweet brown rice is NO LONGER GLUTEN FREE. it appears they changed their recipe earlier this year to add malted barley flour. The fact that they made this change without any change in marketing or how the bread was labeled is unacceptable.

We tried the cinnamon raison bread and their sticky buns. Both were excellent. It's hard to tell whether their products are gluten-free. They also offer hot dog and hamburger buns. Haven't tried those yet. Bottom line: thr food is excellent, the atmosphere is more like a warehouse. The physical store is not much of anything. That doesn't bother me, but my wife was expecting something more traditional. Finally, it's very difficult to find. We had to ask a local to ask for directions.