The retail portion of Bake Me Happy is open for business in Merion Village.

The cafe space of the gluten-free bakery officially opened Nov. 4, taking over the former TY Fine Furniture showroom, 106 E. Moler St.

“It’s kind of an eclectic, colorful, warm, inviting space,” said Letha Pugh, who owns Bake Me Happy with her wife, Wendy Miller Pugh.

Inside a mix of white tile, wood and large windows, the business offers a variety of desserts, such as oatmeal cream “clouds,” mini Bundt cakes, snack cakes and doughnut muffins, which are essentially large doughnut balls baked and tossed in cinnamon and sugar.

But the scones, both savory and sweet, are the most-popular item at Bake Me Happy.

Letha Pugh said they’re of the denser variety, with a little bit of a crunch on the outside.

“It’s a good scone,” she said. “We sell a lot of them.”

Miller Pugh, the baker, said she created recipes for all of the items and took an intensive course at the Culinary Institute of America to learn more about gluten-free baking.

She said a common misconception is that flavor and texture are sacrificed in gluten-free desserts.

“That’s the hardest part, getting the texture right,” Miller Pugh said.

Some frozen desserts and take-out items from local food sources are available as well.

The cafe also has a large selection of coffee drinks, with beans from a variety of sources, including Stauf’s Coffee Roasters. There also is tea.

The business has applied for a license to sell beer and wine at the store.

Bake Me Happy was founded in 2013 in a commercial kitchen. It moved to a vacant warehouse, attached to the cafe, in 2014 and served as a wholesale operation, with some walk-up business.

Pugh and Miller Pugh decided to open a cafe because of a lack of coffee shops and bakeries in the immediate area.

“The neighborhood’s so excited to have something of their own,” Miller Pugh said.

gseman@thisweeknews.com

@ThisWeekGary