The first question is usually: “But is that actually gluten-free?” Yes. All of it.
This Indiana bakehouse has committed to a completely gluten-free menu, from biscuits and gravy to giant muffins and fudgy brownies. There is no tiny section of safe choices hidden at the bottom of the menu.
The entire place is built around the idea. That changes breakfast completely.
No guessing. No comparing ingredients on the back of a package.
No wondering whether the brownie is going to be the one thing nobody can order. Instead, you can look at the case and simply choose what looks good.
The coffee is strong. The baked goods are generous.
And the biggest surprise is how little the food seems interested in reminding you that it is gluten-free.
A Kitchen Built on Safety, Not Shortcuts
Ordering food with celiac disease can feel like a guessing game. At 1823 Bakehouse, that game simply ends at the door, because the entire kitchen is dedicated to gluten-free cooking.
There is no shared fryer, no stray wheat flour drifting across a counter, and no worry about a sandwich touching the wrong cutting board. The staff takes cross-contamination seriously, and many guests mention how helpful the team is with allergy questions.
Dairy sensitivities get attention too. Some sandwich breads do contain dairy, so it is smart to mention any dairy needs while ordering, and the crew can point out the safest picks.
Here is a fun detail. The bakers blend their own rice-based flour right in the building, which gives their breads and pastries a texture that feels like their own.
Bread for sandwiches is baked fresh every day on-site. That kind of effort shows up in every bite.
For families with mixed diets, this matters a lot. One person no longer has to settle for a sad salad while everyone else eats something exciting.
Everybody at the table can order freely, swap bites, and share dessert without a second thought.
Vegetarian and vegan options also appear on the menu, which makes the bakehouse a friendly stop for many kinds of eaters. Peace of mind is not usually listed as a menu item.
Here, it comes with everything.
Biscuits and Gravy That Taste Like Grandma’s Sunday Table
Some dishes are less about food and more about memories. Biscuits and gravy sit right at the top of that list, and the version served here has earned high praise, with some fans describing it as reaching true Memaw level.
The gravy is rich, peppery, and creamy enough to soak into every corner of the plate. The biscuits are tender and slightly sweet, a nice match for the savory sauce.
Picture a chilly Indiana morning, a hot plate landing on the table, and steam rising up. Pure comfort.
Breakfast lovers have more to explore, too. The red pepper, goat cheese, and egg biscuit sandwich is a crowd favorite, with bright pepper flavor and tangy cheese tucked into a warm biscuit.
Several visitors who had gone years without a breakfast sandwich have called it one of the best they have ever eaten.
A tip for first-timers is to arrive earlier in the day. The cafe opens at 9 AM Tuesday through Sunday, and morning is a great time to grab a seat before the lunch crowd rolls in.
Mondays are closed, so plan around that.
Pair the plate with a hot coffee and settle in. Breakfast here is not something to rush through.
It is something to enjoy slowly, one buttery forkful at a time, while the town wakes up outside the window.
Sandwiches on Bread That Actually Holds Together
Anyone who has eaten gluten-free bread knows the sad moment when a sandwich falls apart in the hands. That problem rarely shows up at this bakehouse.
The fresh, house-baked bread is sturdy, soft, and strong enough to carry real fillings.
The Cuban sandwich is the star for many visitors. Loaded with flavor and pressed until warm, it has won over guests who say it beats versions they have tried at regular restaurants.
The owners clearly agree, and they are proud of it. Fair enough.
Other good choices include the hearty short rib sandwich, the turkey spinach sandwich, and an ultimate grilled cheese that leans fully into gooey, melty comfort. Sandwiches often come with homemade chips, which adds a crunchy, salty side that makes the meal feel complete.
Portions tend to be generous, so a hungry traveler will leave satisfied.
Lunch is a good time to visit if sandwiches are the goal. Tacos, nachos, and other options also appear on the menu, giving the table plenty of variety when everyone wants something different.
Here is a practical idea for road trippers. Grab a sandwich to go and take a short stroll around the historic courthouse square while eating.
Downtown Franklin is easy to walk, and parking nearby is usually simple. A good sandwich and a pretty little town make a fine afternoon together.
Quiche, Pot Pie, and Other Cozy Plates
Rainy days were practically made for this part of the menu. Warm, savory dishes fill the display case, and the quiche pie is one that people talk about again and again.
Each slice is tall and creamy, packed with egg and fillings, and wrapped in a crust that does not crumble into dust. Many guests have called it seriously good.
It works for breakfast, lunch, or a late afternoon snack, and nobody needs to justify a second slice.
The chicken pot pie deserves its own spotlight. Its crust is flaky and buttery, the kind most people thought was off-limits after going gluten-free.
Inside, tender chicken and vegetables sit in a thick, savory sauce. Comfort in a dish.
Scratch-made soups round out the cozy lineup. A bowl of soup next to a slice of quiche makes a filling, balanced lunch, especially when the Indiana wind picks up outside.
The soups change, so checking what is available that day adds a little surprise to each visit.
For travelers heading home, these items often travel well. Picking up a slice of quiche or a pot pie to enjoy later is a smart move, especially for someone who rarely finds safe ready-made meals.
Ask the staff about heating tips, and dinner is basically handled before the drive even starts.
The Dessert Case Is Dangerous, in the Best Way
Fair warning, nobody leaves with just one treat. The dessert case at 1823 Bakehouse is stacked with made-from-scratch goodies, and choosing feels almost impossible.
Brownies are a big deal here. German chocolate and chocolate iced versions are on offer, and a dairy-free option of the chocolate iced brownie keeps more guests happy.
Chocolate chip cookies get lots of love too, with gooey, melted chips that remind some folks of a grandparent’s recipe. Pumpkin bars are famous for staying incredibly moist.
Lemon bars bring a buttery crust and a tangy, sunny filling. Peanut butter bars sit on a graham cracker crumb bottom, a clever twist that adds crunch.
Large muffins, like cinnamon and blueberry, are big enough to share, though sharing is optional.
Then there is the Hoosier sugar cream pie in a mini size. This creamy, sweet custard pie is the official state pie of Indiana, and having an individual gluten-free version is a real treat.
Fun fact, sugar cream pie was born from simple pantry ingredients when fresh fruit was hard to find.
Weekend visitors get extra rewards. No-yeast cinnamon rolls topped with cream cheese icing and baked, never fried, donuts show up on Saturdays and Sundays.
Popular items can sell out, so arriving earlier helps. Bring a box, fill it, and smile about it later.
Butterbeer Lattes and Eighty Kinds of Tea
Coffee drinkers, tea fans, and smoothie lovers all get their moment at this counter. The beverage menu is surprisingly big for such a small space.
Locally roasted espresso drives the coffee side, and lattes come in both classic and playful flavors. The butterbeer latte is a fan favorite, sweet and buttery with a nod to wizard stories.
A s’mores latte brings campfire vibes without the smoke. Seasonal picks, like a berry bliss latte, sometimes join the lineup, and frappes and iced drinks keep summer visitors cool.
Tea lovers might need a minute. More than 80 loose leaf teas are available, covering everything from bold black blends to soft herbal cups.
Trying a new one each visit could take a very long time. Not a bad problem.
Smoothies are another strong option. Strawberry and blueberry versions have earned praise for being fresh and not too sweet, which makes them a great match for a rich pastry.
A good habit is to pair drinks with treats on purpose. A tart lemon bar with a bright herbal tea, or a fudgy brownie with a strong espresso drink, turns a quick stop into a small tasting adventure.
Grab a seat, sip slowly, and let the afternoon stretch out a little longer than planned.
A Tiny Cafe with a Big Hometown Story
Behind every great bakery is a reason it exists. For 1823 Bakehouse, that reason began at home, when Thomas Moore was diagnosed with celiac disease.
He and his wife, Elissa, went searching for gluten-free food that actually tasted good. Together with co-owner Heather Wenning, they decided to create it themselves.
The name honors local history, since Franklin was founded in 1823. The cafe sits at 25 E Court St Ste A, Franklin, IN 46131, tucked just off the courthouse square in a space that was once a tearoom.
Inside, the room is snug. Seating fills quickly when it gets busy, so patience helps during peak hours.
The window bar seat is a favorite spot for people-watching, and local art often decorates the walls. Cozy is the right word.
The bakehouse also handles custom cakes, including wedding cakes and cupcakes that have impressed gluten-free and regular guests alike.
The impact reaches beyond one storefront. A partnership with chef Autumn Wagner created Mind Full Meals, a healthy meal subscription, and a franchise called 1852 Cafe in Seymour carries the idea forward, named for that town’s founding year.
Visiting here means supporting a small business that turned a personal challenge into a gift for the whole community.
