Meg Reed, business general manager of Life Breads Gluten-Free Bakery, is shown inside the bakery building at 1509 N. Harrison St., Davenport, last summer. The bakery’s opening has been delayed until next year. CREDIT DAVE THOMPSON
The opening of a new bakery in the Hilltop Campus Village neighborhood of Davenport has been delayed until sometime next year. Meg Reed, business general manager of Life Breads Gluten-Free Bakery, recently told the QCBJ that the business is still setting up a storefront shop at 1509 N. Harrison St. It will likely open in […]
The opening of a new bakery in the Hilltop Campus Village neighborhood of Davenport has been delayed until sometime next year.Meg Reed, business general manager of Life Breads Gluten-Free Bakery, recently told the QCBJ that the business is still setting up a storefront shop at 1509 N. Harrison St. It will likely open in early 2023. Ms. Reed and other family members had hoped to open the bakery in October. “Unfortunately, we are delayed into 2023, but hope to have all permits and licenses set before the end of the year. So, when the (store) build-out begins, we can open swiftly thereafter,” Ms. Reed said in a message to the QCBJ.She added that Life Breads is still a home-based bakery out of Moline and will have a holiday menu coming out soon – in addition to its regular menu. “However, we are limited to the capability of our current kitchen space, so we do have an equally limited amount of larger holiday orders we will be able to fulfill,” she said.For more information on Life Breads and its current menus, see its Facebook page here. Plans for the Davenport storefront bakery started to unfold this summer. Setting up the business was a “lifelong dream” of Catherine “Cat” Herzog, said Ms. Reed, one of Ms. Herzog’s daughters.Ms. Herzog was busy expanding and transforming the business into a storefront bakery in early August when she died unexpectedly Aug. 7. Later in August, Ms. Reed said the family was still committed to getting the bakery open, but plans had been delayed by the family tragedy.“The future is, we are keeping on moving. … The ship will keep sailing. Everything is picking up speed again,” Ms. Reed said in an August interview with the QCBJ.Despite the delay in opening the bakery, the family-owned business goal remains the same: offering food that is gluten-free, nutritious and delicious. Some of its offerings will include breads such as Happy Accident White Bread, Keto Loaf, Paleo Seed Bread; and other treats like muffins, chocolate glazed doughnuts and maple glazed doughnuts. In recent days, the family has been taking pie orders for the holidays.
