Meet up locations have been pre-designated around the triangle and are listed for selection on each order form. They are as follows:
*No complimentary meetup Sunday or Monday*
NC Museum of Art (At the end of the parking lot by the smokestack) Saturday Only
Fred Fletcher Park (Washington Street Parking Lot) Friday Only
Mill Outlet Village (Capital Blvd) Thursday Only
Johnson Lexus of Durham (Southpoint Autopark Blvd.) Friday Only
Lynnwood Collection (Aldi shopping center off Creedmoor and Lynn roads) Tuesday, Thursday, Friday, Saturday
Digital payments are the only accepted payments at this time. These include:
The primary blend I use is Better Batter All Purpose gluten free flour. The ingredients of this blend are white rice flour, brown rice flour, tapioca starch, potato starch, potato flour, xanthan gum, pectin.
The pastry flour blend I use is Cup4Cup Multipurpose gluten free flour. The ingredients of this blend are cornstarch, white rice flour, brown rice flour, rBST-free milk powder, tapioca flour, potato starch, xanthan gum.
I also enjoy utilizing Better Batter Artisan Blend Flour. This blend is rice and gum free. The ingredients of this blend are pearled sorghum flour, tapioca starch, potato starch, psyllium husk, potato flour.
When an order is placed with dietary restrictions that prohibit corn, dairy, nuts, or other ingredients, substitutions are made up to and including building an entirely new blend from scratch with non-offending ingredients.
Since each item is made to order, allergies can be accounted for. The kitchen does contain almonds, almond products, and pecans.
There are no peanuts in the kitchen.
Allergens are sealed and stored away from work areas which are then cleaned and sanitized before the next order is made. Please contact me if you have concerns about how your order will be handled.
In general, to make bakes dairy free I substitute vegan butter such as Country Crock plant butter. Additionally, I use Spectrum nonhydrogenated vegetable shortening and coconut oil if vegan butter is not suitable.
My preferred non-dairy milk is oat milk, however I am happy to use almond, coconut, or rice milk if requested. I make every single item when it is ordered which allows me to swap out ingredients as needed.
In an effort to keep prices as low as possible I have chosen a more personalized approach. Creating bakes everyone can enjoy means adapting ingredients without increasing prices. Making vegan an option instead of a standard helps me reach the goal of serving everyone!
Yes! Freshly Baked by Meg is a DEDICATED GLUTEN FREE SPACE. The kitchen I work out of is a commercial kitchen that has been inspected by the North Carolina Department of Agriculture. It is located on my personal property and has never had any gluten inside of it!
Custom cake orders require at least 72 hours notice or will incur a $15 rush charge. Dates are currently booking 2-3 weeks out and it is recommended you submit your order at least 1 month in advance to reserve special occasion dates.
Orders off the monthly offerings menu are made to order and cannot be guaranteed to be available immediately. Orders are completed on a first come, first serve basis and are currently booking about 1 week out.
Extra items are sometimes created and available. Please inquire about any weekly “extras”.
Pies. I worked on my pie crust for years before coming up with a recipe that I love and love to share. I am so proud be able to offer a pie crust that is loved by all (even gluten eaters!).