Bakeries are basically death-traps for those with certain dietary restrictions. Not so at Sift. The shop, housed in the old Sisters’ Sludge space, offers a slew of items many gluten intolerants probably thought they’d never eat again: scones, coffee cakes, muffins. Browned butter krispie treats are a more sophisticated spin on the bake-sale staple; cake doughnuts come with shiny chocolate or raspberry glaze. Tiny quiches are as addicting as they are adorable, and additional savory items known to pop up in the shop include focaccia bread and sausage muffins with hard-boiled eggs in the middle. Making goods like these is no easy feat, and it’s even more difficult when you must omit classic ingredients. We can only assume hobby-baker-turned-business-owner Molly Miller is either a mad scientist or a witch.