Sweet Lola’s decadent desserts are proof that gluten free does not mean flavour free.
The brightly-coloured artisan cakes, tarts and desserts are gluten and
refined sugar free, vegan and made with organic ingredients.
Sweet Lola is a family business owned by husband and wife team, Eugene and Marlize De Klerk.
“My wife is our head chef who hand makes our cakes. We do things the long way, it’s quite labour intensive but the only way to achieve the quality we want,” Eugene says.
Eugene and Marlize hail from South Africa where they both studied hotel management and catering at the University of Johannesburg before working at hotels around the world. The couple moved to Adelaide in 2012.
“We started to make cakes to sell at the East End Markets when we were very new to this country and we found people started asking if they were gluten free or vegan or organic,” Eugene says.
“We noticed there was a real demand out there for good-quality desserts to suit people with a variety of dietary needs.”
Eugene and Marlize initially started making the desserts at home and studied patisserie courses to refine their skills. Sweet Lola now has two commercial kitchens to keep up with demand for their gluten-free desserts.
“Our kitchens are 100 percent gluten free with no risk of any contamination and every small ingredient is meticulously researched first,” Eugene says.
Sweet Lola products have been available at Flowerbar at Pasadena and Frewville for a couple of years. Now the glazed mousse cakes and large cakes are also available at both Breadbars (bakery section).