By Stephanie Bernaba
For anyone navigating life without gluten, the search for tasty treats that don’t disappoint seems never-ending. Between the dry cookies, crumbly cakes, and gritty bread, many gluten-free options fail to stand up — both figuratively and literally. Eva Tomlinson, who knew this frustration intimately, embarked on a journey to fix that.
Seeing an opportunity
When Tomlinson retired from trade compliance in January 2020, the pandemic lockdown gave her plenty of time to bake. The catch? She couldn’t eat any of it.
“I wanted to figure out how to make gluten-free products because I couldn’t find any gluten-free products that I liked,” Tomlinson recalled.
After six months of meticulous experimentation, she developed two proprietary flour blends (bread and cake) that transformed both her retirement and her life. Friends who tasted her creations expressed both shock and delight, as they couldn’t discern that they were gluten-free — the highest compliment a gluten-free baker can receive. More importantly, her friends and loved ones believed her baked goods were delicious enough to sell.
By October 2022, Aspasia Coffee and Bake Shop opened its doors in Zionsville, backed by a separate production kitchen that launched months earlier. Today, the completely dedicated gluten-free facility serves a remarkably diverse menu. Morning pastries, cinnamon rolls, and breakfast casseroles give way to flatbreads, soups, and salads throughout the day. Custom cakes elevate weddings and celebrations, while Hawaiian and dinner rolls ship frozen nationwide.
Creating for her customers
What sets Aspasia apart isn’t just her gluten-free guarantee — it’s Tomlinson’s relentless pursuit of perfection and gracious responsiveness to her customers.
“I listen to my customers,” Tomlinson explained. “If they say, ‘I really want to try this,’ I give it a whirl. And, many times, it’s turned into something that we offer on a regular basis.”
When someone requests a new flavor or item, she labors intensely to bring their idea to life. Magic bars were added to the permanent menu in this way, as was an impressive croquembouche for a recent wedding.
“We’re pretty tenacious,” Tomlinson said, “so if we set our mind to something, we make it work.”
This customer-centered approach extends to accommodating various dietary needs. Approximately 90 percent of Aspasia’s offerings are dairy-free in addition to being gluten-free, with fully vegan options also available.
Continued growth
The business has flourished, with wholesale accounts now comprising half of her sales. Lucas Oil Stadium in Indianapolis serves Aspasia products through its catering partner. And this month, she will be adding various bagel sandwiches to the menu.
Aspasia’s customer base has become so vast that Tomlinson is developing both loyalty and subscription programs.
With every perfectly crafted pastry, Tomlinson proves that once-elusive gluten-free dreams can become reality.
If you go …
Aspasia Zionsville
3091 US-421, Zionsville, IN 46077
317-344-2169
Aspasia Carmel
Production Kitchen
(Pick up only, no seating)
9830 N. Michigan Rd, Ste C., Carmel, IN 46032
317-663-4538
