Second time is the charm for Revolution Bakery

Dionne Christian, owner of Revolution Bakery, with a salted caramel apple pumpkin pie at Revolution Bakery in 2014. Luis Sanchez Saturno/The New Mexican file photo

The second revolution is about to start for baker Dionne Christian.

She is bringing back the gluten-free Revolution Bakery that shut down in April 2016 after four years on San Felipe Avenue, just off the 1800 block of Cerrillos Road.

“I had a health concern I was dealing with,” Christian said about closing the first bakery. “I’m at 100 percent now.”

The new Revolution Bakery is expected to open in the first half of July in the former space of The Kitchen at the Design Center, 418 Cerrillos Road.

“The location is good,” Christian said. “It’s in the central business district of Santa Fe. You can see the Rail Runner station from the parking lot.”

The Revolution Bakery may have been down for three years, but 2,200 people remained Facebook friends on the Revolution account, where Christian has been hinting a return of the bakery since February without disclosing a location.

“I have been honing my skills, making sure I’m ready for the moment,” Christian said. “When I first put recipes together for breads and pastries, they were good. Now I think I have gone beyond that. I consider myself an expert dough developer. Now it tastes like the real thing I’m trying to impersonate.”

Revolution Bakery will offer 16 breads including brioche, cinnamon raisin and sweet onion pumpernickel, with eight breads gluten-free and eight-breads gluten-free and vegan. The samplings on the pastry front include muffins, cinnamon rolls, brownies, lemon bars and fritters — in all, a rotating menu of 14 gluten-free pastries.

New for the second Revolution will be subscription boxes. People can put in an order online and pick up the box at the drive-up window on Saturdays from 8 a.m. to 2 p.m. Christian is targeting people who live in Taos, Los Alamos and Albuquerque with the subscription boxes.

“There are so many people who are not local in Santa Fe,” she said, adding that at a later date she might establish pickup spots in those cities, but for now she wants to make it easy for visitors to drive up and pick up the subscription box.

Santa Fe residents can also order subscription boxes, and customers can use the drive-up window for standard purchases, she said.

Christian got into gluten-free baking while she owned The Teahouse on Canyon Road, which she opened in 2003 and sold in 2011 in anticipation of opening the first Revolution Bakery in 2012.

“My customers were asking for [gluten-free] at The Teahouse,” she said.

The Revolution Bakery will be open from 8 a.m. to 2 p.m. Tuesday to Saturday and closed Sunday and Monday.

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