In Paris 10 years ago, Frédérique Jules founded Noglu, a gluten-free bakery and cafe. There are now three of them. In 2015 she opened a small New York storefront with a few seats on a sunny second floor in Carnegie Hill in partnership with Eli Zabar and also with the help of Mr. Zabar’s son Sasha Zabar. This week the New York spot is relocating several doors south to larger ground floor quarters with triple the number of seats, indoors and out. There’s a counter for prepared items; some sandwiches like croque monsieur are cooked to order. The menu has also expanded to include more breakfast items, lunch tartines, salads and vegetable dishes, but dinner is not an option yet. The mostly French-style Instagrammable breads and pastries — croissants, brioches, éclairs, tartlets, madeleines, scones and loaf cakes — are all made with gluten-free flours and starches like rice, chestnut, potato and corn; many do not betray their lack of gluten. Ms. Jules is keeping the original space as a production kitchen.
Noglu, 1260 Madison Avenue (90th Street), 646-895-9798, noglu.fr.
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